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
- Heat a heavy bottomed pot with the peanut oil. Add the popcorn kernels and the salt. Cover partially.
- 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.
- 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.
- 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.
Saturated Fat: 3.5g