I know my Wife will love this 😉

Raw veggie sticks and apple wedges are perfectly acceptable, but when you’re jonesing for something sweet and savory, you need a palette-pleasing crunchy snack that really tames your taste buds. This popcorn is the opposite of rabbit food. The perfect fix for afternoon cravings and movie-night munching, the sticky-sweet combination proves that a snack can be naughty and nice. The secret ingredient is good, old-fashioned popcorn, a fiber-filled whole grain that fills you up. Coating it in rich, delicious peanut butter gives it a gourmet spin that makes it melt-in-your-mouth good, plus it adds protein and healthy fats for staying power. (Take that, energy slumps!) Munch away without the guilt or the empty calories. 

PEANUT BUTTER POPCORN

Makes 6 servings (about 1½ cups each)

• ½ cup unpopped popcorn kernels (10 cups popped)
• 1 tablespoon coconut oil
• ¼ cup maple syrup
• 6 tablespoons creamy natural peanut butter
• ½ teaspoon pure vanilla extract
• ¼ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon sea salt
• 3 tablespoons hemp seeds

1. Preheat oven 250 degrees. Line two baking sheets with parchment paper or Silpats.
2. Pop popcorn in air popper and put into large bowl and set aside.
3. Combine coconut oil, maple syrup and peanut butter in medium saucepan over medium heat. Whisk together until mixture starts to bubble. Let bubble 60 seconds without stirring.
4. Remove from heat, stir in vanilla, baking soda, cinnamon and salt. The mixture will bubble up.
5. Pour caramel over popcorn and stir gently until all kernels are coated. Sprinkle on hemp seeds and stir until combined.
6. Spread popcorn evenly onto baking sheets and bake 15 to 20 minutes, stirring to toss every five minutes.
7. Let popcorn cool on pan. Store in airtight container for up to a week.

Nutrition facts (per serving): 233 calories, fat 13 g, sodium 170 mg, carbs 27 g, fiber 6 g, protein 6.5 g

By Allison Young, Source: Oxygen