Introduction
Remember those movie nights at home, the ones where the aroma of something sweet and salty filled the air? This Peanut Butter Butterscotch Popcorn recipe is a little bit of magic, bringing those cozy memories right back to your kitchen. It’s incredibly simple, surprisingly quick, and the resulting sweet, nutty, buttery goodness is just unforgettable. You’ll find yourself making batches of this on repeat, trust me!
Why You’ll Love This Recipe
- Fast: From kernels to deliciousness in under 20 minutes!
- Easy: No fancy techniques needed, just a few simple steps.
- Giftable: Package it up in cute bags or tins for the perfect homemade treat.
- Crowd-pleasing: Everyone adores the irresistible combo of peanut butter and butterscotch.
Ingredients
- 1/4 cup unpopped popcorn kernels: Or about 7 cups of plain popped popcorn if you’re short on time. We want a good base for all that yummy sauce!
- 1/4 cup unsalted butter: The foundation of our luscious sauce.
- 1/2 cup light brown sugar: For that classic butterscotch sweetness and a touch of caramel depth.
- 1/2 cup heavy cream: This is key for that smooth, luscious, melt-in-your-mouth texture.
- 1/2 teaspoon vanilla extract: A little splash to enhance all those wonderful flavors.
- 1/4 teaspoon salt: Just a pinch to balance the sweetness and make the flavors pop!
- 1/4 cup peanut butter: Creamy or crunchy, your choice! This is where the magic happens.
How to Make It
Alright, let’s get this popcorn party started!
- First things first, you’ll need about 7 cups of popped popcorn. If you’re starting with kernels, pop them up using your favorite method until you have your fluffy popcorn. Set it aside in a large bowl.
- Grab a medium saucepan and melt your unsalted butter over medium heat. Watch it carefully so it doesn’t burn.
- Now, pour in your light brown sugar and heavy cream. Stir it all together until the sugar dissolves and you have a beautiful, smooth mixture.
- Bring this lovely concoction to a gentle boil. Once it’s bubbling, lower the heat to low and let it simmer for about 3 minutes, giving it a stir now and then to keep things smooth.
- Time to take it off the heat! Stir in your vanilla extract and that tiny pinch of salt.
- Here comes the star: add the peanut butter to the warm sauce. Stir, stir, stir until it’s completely melted and beautifully incorporated. You’ll have this incredibly smooth, decadent peanut butter butterscotch sauce.
- Now, pour this glorious sauce all over your waiting popcorn.
- Gently toss everything together. My trick is to use a couple of spatulas or even your hands (if they’re clean and you don’t mind getting a little sticky!) to make sure every single piece of popcorn is coated in that yummy sauce.
- Spread the coated popcorn out onto a baking sheet that you’ve lined with parchment paper. This makes cleanup a breeze and helps the popcorn cool and set perfectly. Let it cool completely, and then you can break apart any clumps.
Substitutions & Additions
Feeling adventurous? You can totally play around with this recipe!
- Nut Butter Swap: No peanut butter? Almond butter or cashew butter would be delicious too!
- Chocolate Drizzle: Once cooled, a drizzle of melted chocolate over the top? Yes, please!
- Sprinkles: For a festive touch, add some colorful sprinkles before the popcorn fully sets.
- Sea Salt Flakes: A sprinkle of flaky sea salt on top after it cools adds a gourmet touch and extra flavor contrast.
Tips for Success
- Don’t Over-Pop: Burnt popcorn is a flavor killer. Keep an eye on it!
- Gentle Simmer: Simmering the sauce for the full 3 minutes helps it thicken up nicely, so your popcorn doesn’t end up soggy.
- Coat Evenly: The key to the best flavor in every bite is to toss that popcorn well in the sauce.
- Prep Ahead: You can pop your popcorn a day in advance and store it in an airtight container. Just make the sauce when you’re ready to coat!
How to Store It
Once your Peanut Butter Butterscotch Popcorn has cooled completely, you can store it in an airtight container at room temperature. It’s best enjoyed within 2-3 days for that perfect crispiness, but it’s still yummy for up to a week!
FAQs
Q: Can I make this in the microwave?
A: Absolutely! Pop your kernels in the microwave according to package directions, then prepare the sauce on the stovetop as usual.
Q: My sauce seems too thin. What did I do wrong?
A: Make sure you simmered the sauce for the full 3 minutes after it came to a boil. It will also thicken more as it cools.
Q: Can I make this ahead of time?
A: You can pop the popcorn a day in advance. The sauce is best made fresh when you’re ready to coat the popcorn for the best texture.
Q: Is this recipe nut-free?
A: This specific recipe contains peanut butter, so it’s not nut-free. You could try a sunflower seed butter for a nut-free alternative.
Gooey Peanut Butter Butterscotch Popcorn
Equipment
- Saucepan Medium
- bowl Large
- Baking Sheet Lined with parchment paper
- Spatula For tossing
Ingredients
Main ingredients
- 7 cups popped popcorn Or 1/4 cup unpopped popcorn kernels
- 0.25 cup unsalted butter
- 0.5 cup light brown sugar
- 0.5 cup heavy cream
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup peanut butter Creamy or crunchy
Instructions
- Pop 1/4 cup kernels until you have about 7 cups of fluffy popcorn. Set aside in a large bowl.
- Melt unsalted butter in a medium saucepan over medium heat.
- Pour in light brown sugar and heavy cream. Stir until sugar dissolves and mixture is smooth.
- Bring to a gentle boil, then lower heat to low and simmer for about 3 minutes, stirring occasionally.
- Remove from heat. Stir in vanilla extract and salt.
- Add peanut butter to the warm sauce and stir until completely melted and incorporated.
- Pour the sauce all over the popcorn.
- Gently toss to ensure every piece of popcorn is coated.
- Spread the coated popcorn onto a parchment-lined baking sheet. Let cool completely, then break apart any clumps.