Jackson Pollock Popcorn
Click Stars to Rate Recipe:Ingredients
- 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 Tbsp 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.
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