Jackson Pollock Popcorn

As I was testing this recipe, drizzling peanut butter and dark chocolate over salted peanuts and popcorn, I noticed that it looked like a painting.  So there it was, Jackson Pollock Popcorn.  Tastes like a masterpiece.  

Two Tips

With only 5 ingredients, this is pretty easy and quick to make, but I learned a few lessons in the process I will share with you.  First- Many all natural peanut butters don’t work well with this recipe.  They don’t get runny enough when heated to drizzle onto the popcorn. Or if they do, they don’t set properly and remain very sticky and gooey.  Talk about some messy hands!  I did use Jif All Natural with success though. I believe it is because it has palm oil in it and it doesn’t separate. If you find another all natural peanut butter that works, let me know in the comments below!  I definitely prefer to use a peanut butter with less ingredients whenever possible.

The second thing to know is that when I used a regular salted popcorn instead of the Sweet & Salty Kettle variety (I use Angie's Boomchickapop brand), they got soggy & stale within mere moments.  Now, I live in a very humid climate, so that could be why.  I wouldn't chance it though.  The coating on the Sweet & Salty Kettle variety adds flavor and keeps the popcorn crunchy and fresh tasting.  Let me know how it goes if you try something else:-) By the way, Angie's Boomchickapop makes a bunch of specialty and seasonal popcorns with all kinds of amazing drizzles on them.  They are hard to find because they are so delicious that they sell out fast.  When I couldn't find any in my grocery store, I was inspired to try making it at home.

Making the Masterpiece

Pulling this together is simple.  Heat up your peanut butter mixture and dark chocolate, lay out the popcorn and peanuts on parchment paper.  Then go to town drizzling the deliciousness all over the popcorn and peanuts. Let it set and eat!  If you can wait that long...

Some other yummy and relatively healthy snacks to check out are Breakfast Cookies, Apple Bites, Double Chocolate Bites, Baked Plantain Chips and Tostones. 

Jackson Pollock Popcorn

5 from 2 votes

Print Pin Email Share Rate

Servings: 4 servings

Calories:

Ingredients  

2x3x4x

• 8 cups sweet & salty kettle popcorn - I like Boomchickapop brand
• ½ cup roasted and salted peanuts
• ⅓ cup dark chocolate chips - can be dairy free chips
• ¼ cup creamy peanut butter (not the all natural variety)
• 1 tablespoon powdered sugar

Instructions

• In a microwaveable container, heat peanut butter for 30-60 seconds until it is loose and stirs easily. Add powdered sugar and stir until combined completely. If it thickens too much, heat it again in 10 second increments.
• In a separate microwaveable container, heat chocolate chips for 1 minute, stir and heat again if needed in 15-30 second intervals until chips are melted and it is smooth.
• Pour popcorn out onto a sheet of parchment or aluminum foil on a baking sheet. Sprinkle with peanuts. Using a spoon, drizzle peanut butter mixture and chocolate over the popcorn. Let cool until chocolate and peanut butter are set, this should take about 30 minutes. Then gobble it up!

Notes

*Note:  Many all natural peanut butters don’t work well with this recipe.  They don’t get runny enough when heated to drizzle onto the popcorn, or if they do, they don’t set properly and remain very sticky and gooey.  I did use Jif All Natural with success though. I believe it is because it has palm oil in it and it doesn’t separate. If you find another all natural peanut butter that works, let me know!  I definitely prefer to use a peanut butter with less ingredients whenever possible.