Skinny Peanut Butter Kettle Corn
Yields: 8 cups
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.
  • ½ cup (70g) popcorn kernels
  • 3 tbsp (36g) granulated sugar
  • ½ tsp unsalted butter or coconut oil
  • 3 tbsp (18g) PB2 powdered peanut butter
  1. Set aside 3 popcorn kernels. Combine the remaining popcorn kernels and sugar in a small bowl.
  2. 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.
  3. 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