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
- Preheat oven 250 degrees. Line two baking sheets with parchment paper or Silpats.
- Pop popcorn in air popper and put into large bowl and set aside.
- 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.
- Remove from heat, stir in vanilla, baking soda, cinnamon and salt. The mixture will bubble up.
- Pour caramel over popcorn and stir gently until all kernels are coated. Sprinkle on hemp seeds and stir until combined.
- Spread popcorn evenly onto baking sheets and bake 15 to 20 minutes, stirring to toss every five minutes.
- 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