I’m excited to bring you a recipe for Peanut Butter Cup Popcorn today. It’s from Nicole Axworthy’s and Lisa Pitman’s first book, DIY Vegan. I got to meet both of the authors a few years ago at a class, and they are delightful.
Nicole did all the photography herself, and it will make your mouth water. I love to make staples so this is a book after my own heart.
The first chapter is all about the ingredients you’ll want to keep in your pantry to make the staples. It’s detailed enough that you can gift this to new vegans, and they’ll know what to ask for at the store. The next chapter is on kitchen equipment and how to troubleshoot some of the recipes.
The rest of the book is all recipes. You will be making your own dairy substitutes for milk, cheese, whipped cream and even more. Not to mention snacks, cereals, spreads, sauces, mixes and sweets.
You’ll find most of the basics and a few things that wow you and your family. Think white chocolate chips, dill pickle popcorn seasoning, cheesy crackers and fresh vegan mozzarella.
- 2 teaspoons plus 2 tablespoons coconut oil
- ½ cup popcorn kernels
- ¼ cup smooth natural peanut butter
- 2 tablespoons pure maple syrup
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 4 ounces dairy-free chocolate, or ½ cup chocolate chips
- Preheat the oven to 300°F. Line two baking sheets with parchment paper.
- In a large pot over medium-high heat, combine 2 teaspoons of the coconut oil and the popcorn kernels. Cover the pot and shake it back and forth across the burner to keep the kernels moving. Listen for the popping sound to slow down (3 to 5 minutes) then quickly pour the popcorn into a large bowl.
- In a small saucepan, melt the remaining 2 tablespoons coconut oil, the peanut butter, maple syrup, and salt over medium-low heat; stir to combine. Remove from the heat and add the vanilla extract. Drizzle the mixture evenly over the popcorn and stir to coat.
- Spread the popcorn over the prepared baking sheets. Bake for 15 minutes.
- Finely chop the chocolate and melt it using a double boiler. Drizzle the chocolate over the cooling popcorn. Transfer to the fridge to finish cooling, at least 30 minutes. Once completely cool, store in an airtight container at room temperature for up to 7 days.