Do you remember learning how to make basic food items as a kid? I distinctly remember mastering mac n’ cheese and making stove top popcorn. My Grandma taught me at a fairly young age and I never went back to bagged microwave popcorn again. I’ve always loved a good salty bowl especially on a movie night but over the last 5 years or so, Amy’s popcorn changed my preferences for more of a sweet salty bag. This recipe is much like puppy chow which was also a recipe I remember making and devouring before I knew how to eat right…or cared. It’s a definitely a treat.
Recipe type: Sweets
- ¼ cup popcorn kernels -makes 4 cups of air popped popcorn
- ½ cup Enjoy Life Chocolate Chips (these are dairy- and soy-free)
- ¼ cup peanut butter
- 1 T coconut oil, halved
- ½ cup powdered sugar
- popcorn salt, as needed
- Place a large saucepan over medium-high heat. Add ½ T coconut oil and the kernels.
- Cover with a lid and shake the pan side to side to evenly distribute the heat.
- Continue doing this every minute or so to prevent the kernels from burning.
- Once the kernels have popped and you only hear about 1-2 after 10 seconds, remove the pan from heat and move the popcorn to a large bowl.
- Heat the chocolate chips, peanut butter and ½ T coconut oil in a microwave safe dish or on the stove to melt for about 2 minutes, stopping halfway to stir.
- Pour the melted chocolate peanut butter over the popcorn and stir well.
- Transfer the contents to a gallon sized plastic bag and add the powdered sugar. Shake the bag until evenly coated.