Description
Gluten Free
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!
Ingredients
Scale
- 14 cups popped popcorn, divided
- 12oz white chocolate candy coating, divided
- 2 tablespoons grape or raspberry jam (Try my raspberry chia jam!)
- 2 tablespoons peanut butter
Instructions
Peanut Butter Popcorn:
- In a saucepan, over low heat, melt 6 oz of white chocolate, stirring constantly.
- Once it is melted, add the peanut butter and stir until combined.
- Pour the peanut butter and chocolate mixture over 7 cups of popcorn.
- Immediately move to freezer to allow chocolate to harden quickly enough that popcorn doesn’t get soggy.
Jelly Popcorn:
- In a saucepan, over low heat, melt the remaining 6 oz of white chocolate.
- Once it is melted, add 2 tablespoons of jam and stir until combined.
- Pour over the remaining 7 cups of popcorn.
- Immediately move to freezer to allow chocolate to hard quickly enough that popcorn doesn’t get soggy.
- Combine peanut butter and jelly popcorn into a big bowl and enjoy immediately or store in the fridge.