Peanut Butter Popcorn with White Chocolate

Peanut Butter Popcorn Ingredients

Simple ingredients make a delicious caramel-corn-like coating:

• Popped popcorn – Use plain popcorn and make sure to remove any unpopped kernels. While it seems like a small amount, start with approximately 1 cup of unpopped kernels, which should then yield the desired amount.
• Light corn syrup – Helps keep the caramel coating smooth. Yes, it’s needed!
• Light brown sugar – Adds sweetness and caramel flavor to the coating.
• Unsalted butter – Melts into the warm syrup to finish the coating.
• Creamy peanut butter – Use a conventional creamy peanut butter that does not require stirring. Save the kind with a layer of separated oil for another use.
• Vanilla extract – Some vanilla is always needed!
• Baking soda – Helps aerate the caramel for a lighter coating.
• Kosher salt – Balances the sauce’s sweetness.
• Peanuts – Add crunch and another layer of peanut flavor. I love to use roasted and salted peanuts for more flavor!
• White chocolate chips – Melted for the finishing drizzle.
• Candy corn – This is an optional add-in, but it does make this a festive snack. Add it after baking so it doesn’t melt.
• Flaky sea salt – An optional finisher that adds more sweet-and-salty flavor.

The full amount of each ingredient can be found in the recipe card below.

How to Make Peanut Butter Popcorn

There are 5 steps to make this fall-themed peanut butter popcorn recipe:

Step 1: Make the peanut butter caramel – In a small saucepan over medium heat, combine the corn syrup and brown sugar. Stir until the sugar dissolves and the mixture comes to a simmer, with bubbles throughout. Remove from the heat and add the butter, peanut butter, vanilla extract, kosher salt, and baking soda. Stir until melted, smooth, and well combined.

Step 2: Coat the popcorn – Pour the popped popcorn into a very large mixing bowl with room to stir. Immediately pour the warm sauce over the popcorn. Add the peanuts and stir gently but quickly to distribute the coating. If using two bowls, divide the sauce and peanuts between them and coat both promptly, before the sauce begins to set. Spread onto one very large parchment-lined rimmed baking sheet (or two smaller rimmed baking sheets).

Step 3: Bake and stir – Bake in a preheated 250°F oven for 30 minutes, stirring every 10 minutes to redistribute the popcorn and coating. With two baking sheets, switch their rack positions when stirring to help them bake evenly.

Step 4: Melt the white chocolate – Toward the end of baking, place the white chocolate chips in a microwave-safe bowl. Microwave in 15-second increments, stirring after each interval, until smooth.

Step 5: Finish and cool – Remove the popcorn from the oven and add the candy corn, if using. Drizzle with the melted chocolate and sprinkle with flaky salt, if desired. Let cool completely on the baking sheets and allow the chocolate to set. Then break apart and serve.

Recipe Tips

• Measure the popcorn after popping – This recipe uses 32 cups of popped popcorn. The amount that 1 cup of kernels produces can vary, so the popped measurement is the one to use.
• Scale up or down as needed – You can halve or double the recipe to fit the occasion. Simply multiply or divide!
• Have everything ready before cooking the sauce – Set out the popcorn, pans, and measured ingredients first. The peanut butter caramel thickens as it cools, so work quickly when coating the popcorn.
• Give yourself room to stir – Use two pans if the popcorn is crowded on one. Turning the popcorn during baking helps redistribute the coating and ensures you get the crispy finish you want.
• Let it cool – Warm popcorn and melted chocolate will still feel soft. Leave the finished popcorn spread out until completely cool.

More Popcorn Recipes

• Homemade kettle corn
• Chocolate covered popcorn
• Cinnamon and cayenne caramel corn
• White chocolate peppermint popcorn
• Quick caramel corn
• Popcorn balls