Thursday, September 16, 2010
When I was a child my mother would make peanut butter popcorn by mixing equal parts butter and peanut butter, microwaving unitl soft, and tossing into air popped corn for a deliciously messy after school snack. Whe our oldest Tart asked me if I could make her some peanut butter popcorn this afternoon, I thought this was the perfect opportunity to test it with olive oil in place of butter. My youngest Tart asked if we could put honey in it (she asks if we can put honey in just about everything) and their creation was a pretty satisfying snack that looks pretty good nutritionally as well.
Be warned, the water content in the honey means this won't last long and it gets "soggy" about as fast as cereal does in a bowl of milk. No worries, however, if your kids enjoy this as much as mine, it won't last long anyway.
Perhaps the best part is that because it's on the messy side, it encourages eating a piece at a time instead of stuffing it in by the handful.
6 cups air popped corn
1 ½ tablespoons natural unsalted, creamy or crunchy, peanut butter
1 teaspoon raw honey
1 teaspoon extra virgin olive oil
pinch kosher salt
1 - Place peanut butter and honey in microwave safe dish and warm for just about ten seconds, watching closely to make sure it doesn't burn or bubble over.
2 - Stir warmed mixture until smooth and add in olive oil and salt.
3 - Stir again until smooth and drizzle half of the mixture over half of the popped corn in a large bowl.
4 - Using fingers, toss it quickly and thoroughly to coat.
5 - Repeat with remaining popcorn and sauce; serve immediately.
Makes 6 cups. Nutritional Info per cup: