This popcorn snack is really easy to make, and it disappears just as quickly! If you do end up with any leftovers, they’ll stay fresh and crunchy for at least 3 days if stored in an airtight container.
Set aside 3 popcorn kernels. Combine the remaining popcorn kernels and sugar in a small bowl.
Add the butter to a medium pot, and melt over low heat. Once melted, add 3 popcorn kernels and cover. While holding the lid, shake the pot back and forth every 2-3 seconds until the kernels have popped. Take the pot off of the heat, and carefully remove the popped kernels.
Add the remaining popcorn kernels and sugar, and stir with a spatula until they’re evenly coated with the sugar. Return the pot to the heat, cover, and continue shaking it every 2-3 seconds until you can count 5 full seconds between pops. Immediately pour the popcorn into a large bowl, and sprinkle the PB2 on top. Toss the popcorn until it’s completely coated.
Notes: For a vegan version, use coconut oil.
If using butter, it’s especially important to shake the pan while waiting for the first 3 kernels to pop to avoiding burning or overly browning the butter.
{vegan, gluten-free, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/05/07/skinny-peanut-butter-kettle-corn/