Peanut Butter White Chocolate Popcorn
Ingredients:
3 tablespoons neutral oil (sunflower/safflower/grapeseed)
½ cup organic/gmo-free popcorn kernels
1 cup white chocolate peanut butter
¼ cup honey
¼ cup agave syrup
¼ teaspoon kosher salt
3 ounces white chocolate, melted
Directions:
1. In a 4 quart stock pot heat the oil over medium heat until it shimmers, add the popcorn and cover immediately.
2. Very carefully shake the pot around to coat the kernels and keep them heated evenly. After a minute or two they should start popping. Continue to shake the pot until it stops popping.
3. Pour the popcorn into a large mixing bowl, removing any unpopped kernels.
4. Alternatively, you can pop your popcorn using an air popper if you have one.
5. In a small saucepan over medium-low heat combine the peanut butter, honey, agave syrup and salt. Bring to a simmer, stirring frequently until the peanut butter is a pourable consistency. Pour over the popcorn and coat completely.
6. Line a rimmed baking sheet with parchment paper and lay the popcorn in a flat even layer.
7. Melt the white chocolate in a double boiler.
8. Drizzle the white chocolate over the popcorn and let sit at room temperature for an hour or two until it sets.
9. Transfer the popcorn to a serving bowl or an airtight container to store.
10. Popcorn is best if served the same day or day after it is made.
11. Makes about 5-6 cups of popcorn.