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Active time
15 minutes
Total time
20 minutes
4 servings

2 tablespoons peanut oil

½ cup popcorn kernels

½ teaspoon fine sea salt

¼ cup wildflower honey

¼ cup agave syrup (or more honey)

⅓ cup smooth peanut butter

⅓ cup peanuts, toasted and chopped

  1. Heat a heavy bottomed pot with the peanut oil. Add the popcorn kernels and the salt. Cover partially. 
  2. When the popcorn starts popping, cover completely and shake the pan until the popcorn slows down popping (less than 3 seconds between pops). Take the pan off the heat.
  3. Meanwhile, heat the honey and agave syrup in a pan and cook for 5 minutes. Add the peanut butter and whisk until very well combined. 
  4. Place the popcorn into a bowl and drizzle the peanut caramel over it. Toss well and sprinkle with chopped peanuts. 

Recipe and photo courtesy of The Peanut Institute


Calories: 430
Fat: 20g
Saturated Fat: 3.5g
Sodium: 480mg
Carbohydrate: 57g
Fiber: 6g
Protein: 9g

Yield: 4 servings

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