PB & J Popcorn
Peanut butter and jelly is a classic pairing that never goes out of style. And now it’s a fun way to jazz up popcorn for both kids and adults alike.
Yield: 4 to 6 servings
8 cups popcorn
2 tablespoons raspberry jam
1/2 cup white chocolate chips
3 tablespoons smooth natural peanut butter
1/4 cup freeze-dried strawberries
1/4 cup dried cranberries
- In large bowl, stir together popcorn and jam until evenly coated. Transfer to parchment paper–lined baking sheet.
- To small heatproof bowl set over small saucepan of barely simmering water, add white chocolate chips and peanut butter. Cook, stirring occasionally, for 3 to 5 minutes or until smooth and melted.
- Drizzle peanut butter mixture over popcorn mixture. Sprinkle with strawberries and cranberries.
- Refrigerate for 10 minutes or until peanut butter mixture is set; break into pieces to serve. Store in an airtight container in the refrigerator for up to 1 week.
Tip: Substitute smooth natural peanut butter with crunchy if preferred, or sprinkle with 1/2 cup chopped peanuts for a crunchy add-in.