Have you ever had popcorn with peanuts mixed through? A bowl of deliciousness that needs to be tried, trust me. A salty mix of varying textures that sends my senses into a whirl. If you know me, you know I do love contrasts! Hot/cold, soft/crunchy, spicy/cooling. Even as I write this I am now thinking of other variations for this recipe. But I digress. Watch this space and I'll add to it at a later date!
I made this recipe months ago. Then promptly forgot about it. It tends to happen to me a lot, especially if it's not quite how I want it to be. I hate waste so I don't want to just make batch after batch of it to get it right, you get completely sick of a recipe and never want to see it again! So I park it, mull it over in my head or get distracted by other recipes, trialling new products, or just life in general, until it pops back into my mind unexpectedly and I realise what needs to be done to get it right.
The beauty of this is its delicious ease. You can grab a bag of organic popcorn all ready to go or you can pop your own. I've done both. Mix the few ingredients together, press into moulds and voila!
I realise that 1 cup of peanut butter is a lot, but this needs to be put into perspective. This recipe makes approximately 30 generous bite sized clusters and you would never sit down and eat all of that in one go. Two to three would be generous...this is a treat, a snack not a meal!
This needs to be kept in the fridge, and won't last long for hours if it's left out - especially on a warm day. But if it starts to soften, just pop it back in the fridge or freezer and it will set again.
As always, if you make this recipe I'd love to hear about it!
5 cups popcorn (4 tbsp corn kernels if you are popping your own)
1 cup natural peanut butter (any nut butter or tahini can be used)
1/4 cup activated buckwheat (optional)
1/4 cup roughly chopped peanuts
2 tbsp maple syrup (or sweetener of choice)
2 tbsp coconut oil
Pinch of Celtic salt (to taste)
Melted chocolate (I used 85% Loving Earth Dark Chocolate)
1. Pour popcorn into a large mixing bowl
2. Heat peanut butter, coconut oil and sweetener together in a saucepan until the oil is just melted and it all combines well
3. Pour the peanut butter mix over the popcorn. Using gloved hands is the easiest and cleanest way to do this as the peanut butter is thick and sticky.
4. Combine together well so the popcorn is all coated, then press well into mini muffin sized silicon moulds
5. Pop in the freezer for half an hour
6. Melt chocolate if using, it is good both with and without, and drizzle over the top
Enjoy....every single bite!