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.
First a Little Bit About DIY Vegan
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.
And now for the best part – the recipe for Peanut Butter Cup Popcorn!
Peanut Butter Cup Popcorn from DIY Vegan
Ingredients
- 2 teaspoons plus 2 tablespoons coconut oil
- 1/2 cup popcorn kernels
- 1/4 cup smooth natural peanut butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 4 ounces dairy-free chocolate or 1/2 cup chocolate chips
Instructions
- 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.
More Recipes to Try
- Rock your week with my cozy vegan menu plan
- The Big List of Vegan Air Fryer Recipes to Make Right Now!
- Instant Pot Apple Spice Steel Cut Oats for 2
Peanut Butter Cup Popcorn from DIY Vegan
Since when do they sell big tubs of popcorn in bookstores? Turns out that was not the real question I needed to answer. Instead, it was how I could create a decadent vegan version of the peanut butter cup popcorn I had spotted among the stacks. That label had me dreaming about fluffy popcorn, in a sweet peanut butter coating, drizzled with a ribbon of dark chocolate. And now I’ve made those dreams come true. —L. P. printed with permission from DIY Vegan
Ingredients
- 2 teaspoons plus 2 tablespoons coconut oil
- 1/2 cup popcorn kernels
- 1/4 cup smooth natural peanut butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 4 ounces dairy-free chocolate, or 1/2 cup chocolate chips
Instructions
- 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.
Laura says
There is a place–locally famous I think–in the Strip District in Pittsburgh that sells an amazing chocolate peanut butter popcorn. Yours looks perfect based on my repeated samplings lol. I am almost afraid to learn how to make it for fear I would eat it every day lol!
Ali @ Home & Plate says
Yum…who needs to buy it when it looks so delicious and easy to make. Perfect for movie night at home!
Marye says
This looks like an awesome movie night snack!
Sara says
This looks like the perfect party snack, I can’t get enough of the chocolate peanut butter flavor combination!
Patricia @ Grab a Plate says
Oh what fun this is! I, of course, could gobble down a whole batch in one sitting 🙂 Love this for parties or get togethers, and I love the little bowls you’ve served it in, too!
Erin says
HA! Can be stored for 7 days… Unlikely. 😉 This popcorn looks amazing and I am very EXCITED to get this cookbook. When I am making food for friends, I scramble to get some solid vegan options. I need this. Thanks for sharing and posting this recipe!
Stephanie says
Hi! How much popcorn do you yield from 1/2 cup of kernels? I have a bag of low sodium, organic popcorn (pre-popped) that I will use for this, but need to how how many cups to measure. Thanks!
Kathy Hester says
You know, I have no idea. I just popped my usual amount and measured out what the recipe needed and ate the rest plain!
Kathryn Grace says
Oh, oh. I know this is going to be a hit with my peanut-butter lovin’, popcorn lovin’ sweeetheart. Better make two batches right off the bat! Can’t wait to see how this one turns out.