Peanut butter popcorn clusters

Peanut butter popcorn clusters

By
From
The Pip & Nut Butter Cookbook
Makes
20
Photographer
Adrian Lawrence

Peanut-butter-covered popcorn in bite-sized clusters. You literally can’t get more moreish than that.

Ingredients

Quantity Ingredient
a little vegetable oil, for greasing
75g butter
220g tbsp brown sugar
2 tablespoons white granulated sugar
100ml double cream
pinch sea salt
100g peanut butter
50g peanuts, chopped

For the popcorn

Quantity Ingredient
1 tablespoon butter
80g popcorn kernels

Method

  1. Lightly oil the insides of 20 muffin or cupcake tins.
  2. Heat the butter in a large frying pan over a medium-high heat and, when nice and hot, add the popcorn kernels. Cover with a lid and, after about 30 seconds, you should start to hear the corn popping. Shake the pan a little to make sure all the kernels get popped. Once they sound as though they have stopped popping, remove and set aside in a bowl.. Tip into a bowl.
  3. Put the butter, both sugars, cream and salt into a medium saucepan. Place over a medium-low heat and cook, whisking constantly, for about 4 minutes. Stir in the peanut butter and continue to whisk for another 3–4 minutes.
  4. Remove from the heat, pour the caramel over the popcorn and stir to coat fully. Spoon the mixture into the oiled muffin or cupcake tins, sprinkle with the chopped peanuts and refrigerate until set.

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