Check out this delicious recipe that will transform your popcorn for your next movie night!
Salted Popcorn Peanut Butter Fudge
60ml (1/4c.) coconut oil
60ml (1/4c.) maple syrup
60ml (1/4c.) chunky peanut butter
2 Tbsp non-dairy milk
1 tsp vanilla extract
1/2 tsp salt
70g (1/2c.) icing/powdered sugar
70g (1/2c.) defatted peanut flour
240 ml (1c.) air-popped popcorn - I microwaved 50g (1/4c.) of kernels in a brown paper bag for five minutes or so, and had a little more popcorn than I needed. But if you can’t think of something to do with spare popcorn, we can’t be friends.
First off, pop yo’ popcorn. Awesome.
Stir the coconut oil, maple syrup, peanut butter and milk together in a saucepan over a low-medium heat, til the oil has melted and they’ve started to combine: up the heat and allow the mixture to boil for a minute or two. Remove from the heat. Add the vanilla and salt. Stir in the sugar, carefully, and then the peanut flour (if you add both at once it’ll go everywhere, not that I speak from experience or anything). Combine smoothly, then add a cup of popcorn and make sure it’s all evenly mixed through.
Pour into a foil or foil-lined loaf tin: mine was a standard 2lb size (around 19x9cm). Or, you could double the recipe and put it in a square 8x8” tin, if you’re sure other people are gonna be around to save you from yourself and you can afford all those ingredients, which I can’t. Chill in the fridge or freezer, and cut into twelve pieces once it’s set. I prefer to keep it in the freezer, where the texture is a little firmer, but if you live somewhere cooler than me, the fridge might be enough.
(Reblog) Author: Indigo