PBJ popcorn is a little bit sweet, a little bit savory, and a whole lot of crunchy! Made with all natural nut butter and homemade raspberry chia jam, it is healthier than any candied popcorn you’d find in the store!
This PBJ popcorn is so great because it is a little bit sweet and a little bit salty and has a great crunch – so it pleases everyone! So whether you are more of a sweet tooth person or a salt addict, this will be your new go to snack for movie night.
If you love PBJ as much as I do, be sure to check out my other fun recipes using the combo! I recommend my pbj no bake granola bars, and my pbj thumbbprint cookies. Both are made extra healthy by using my homemade raspberry chia jam!
How to Make PBJ Popcorn
You’ll start with popped popcorn. You can either use storebought popcorn, air popped popcorn, or homemade stovetop popcorn. Any type will work. I do like a little bit of salt on the base but make sure your popcorn isn’t too salty. I like to make mine on the stovetop.
Then, we use white chocolate as the base. This helps the popcorn stick together and allows the flavor to harden into a crisp shell and stick to the popcorn. We melt the white chocolate in two batches. You can do this on the stovetop or in the microwave. Just be sure to heat the chocolate slowly over low heat (or 50% power, if using the microwave) to ensure the chocolate doesn’t burn.
You are going to make the peanut butter popcorn and jelly popcorn separately and then just toss them together at the end.
Once you pour the chocolate over the popcorn, immediately move to the freezer so it can harden. If you leave it out too long the popcorn will start to get soggy. I recommend spreading it thin on a cookie sheet lined with parchment paper and then sticking in the freezer.
Lastly, in the event you have any left over (which I doubt!), store it in the fridge, not in the pantry. Again this is to that it doesn’t get soggy.
White Chocolate vs. White Chocolate Candy Coating
For this recipe, I strongly recommend using white chocolate candy coating. White chocolate and white chocolate candy coating are two different products, although they may appear similar at first glance. White chocolate is made from a combination of cocoa butter, sugar, milk solids, and vanilla, giving it a creamy texture and a distinct chocolate flavor. In contrast, white chocolate candy coating is made with vegetable oil, sugar, and milk powder, with little to no cocoa butter. The candy coating doesn’t harden as firmly as traditional chocolate, which makes it easier to enjoy chilled or at room temperature.
For this recipe, I recommend using
In addition to the listed ingredients, you will need:
- a sauce pan
- a whisk or something to stir melted chocolate with
- cookie sheet and parchment paper
- space in your freezer
I hope you enjoy your peanut butter jelly time!Print