Ingredients
Scale
- 1 cup peanut butter
- 3/4 cup brown rice syrup
- 1/2 cup brown sugar or coconut sugar
- 1/4 tsp baking soda
- 1 tsp vanilla extract, optional
- 2 bags of natural pop corn
- 1/3 cup Lily’s chocolate chips
- 1 tsp coconut oil
Instructions
- Pop the microwave popcorn.
- Remove any unpopped kernels and place in large bowl.
- In medium saucepan combine brown sugar and brown rice syrup.
- Bring to boil over medium high heat stirring frequently.
- Remove from heat and whisk in the peanut butter, combine. Now add the baking soda, and vanilla extract (optional), combine.
- Pour over popcorn and stir until well coated.
- Layer onto a baking sheet covered in parchment paper. Allow to set.
- Preheat oven to 200 degrees. Bake for 30 minutes, rotating midway. Remove, allow to cool.
- In a microwave safe bowl combine the chips and coconut oil.
- Melt in the microwave for 1 minute, combining every 10 seconds to prevent burning.
- Drizzle over the top and allow to set again.
Notes
You can skip the chocolate in this recipe and just do the peanut butter and even forgo the baking if you prefer a more chewy popcorn!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 4