And I’m back. I made it home just in time to celebrate the Super Bowl in Indianapolis.
And I made it back into my kitchen just in time to whip up a few quick snacks to contribute to our small Super Bowl get-together.
With pizza and breadsticks already on the menu, all we really needed were some snacks and sides. While I bookmarked a ton of recipes in anticipation of super bowl weekend, this was one that I couldn’t pass up. Like so many of Maria’s recipes, this is simple to make and oh-so-satisfying.
Sweet and salty with a peanut butter & honey coating, this popcorn is a great one to have in your repertoire when you need an easy to please snack that requires little effort.
Reese’s Peanut Butter Popcorn
Yield: 8 cups
I air pop my popcorn using a brown paper bag in the microwave (will post how I do this soon). You could use a whirly-pop (if you’re so lucky to have one), pop it on the stove or even use plain microwave popcorn. I went easy on the salt at first but ended up salting it even more later as the coating was on the sweet side. The addition of pretzels may be the perfect solution to this problem. And that’s exactly what I’m going to add next time.
8 cups plain popcorn
1/2 cup honey
1/3 cup granulated sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1/2 cup milk chocolate chips, melted
1 1/2 cups Mini Reese’s Peanut Butter Cups, chopped
salt, to taste
1. Place the popped popcorn in a large bowl and set aside.
2. Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla extract.
3. Immediately pour the peanut butter caramel over the popcorn and gently stir with a long-handled wooden spoon until it’s all coated. Spread popcorn on a large baking sheet. Drizzle popcorn with melted chocolate and let sit until chocolate hardens and sprinkle with salt. Stir in the Mini Reese’s Peanut Butter Cups once cooled. Store in an airtight container.
Source: Two Peas and Their Pod