Ingredients
Scale
- 10 cups popped popcorn (approximately 1/2 cup unpopped kernels)
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Place the popped popcorn in a very large mixing bowl, taking care to remove any unpopped kernels.
- In a medium saucepan over medium heat, combine the granulated sugar and light corn syrup.
- Bring the mixture to a gentle boil, stirring constantly to prevent burning, then immediately remove from heat.
- Stir in the creamy peanut butter, vanilla extract, and salt until the mixture is completely smooth and combined.
- Pour the hot peanut butter mixture over the popcorn and toss gently with a spatula until the popcorn is evenly coated.
- Spread the coated popcorn onto a large baking sheet lined with parchment paper.
- In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring in between, until smooth.
- Drizzle the melted chocolate and butterscotch mixture generously over the popcorn and let it set for about 20 minutes before serving.
Notes
Store in an airtight container at room temperature for up to 3 days. For easier cleanup, spray your spatula with non-stick cooking spray before mixing the sticky popcorn.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg