This recipe is vegan and MSPI safe. Sometimes, you just need a treat. In this case, we had a friend who generously spent a lot of time making us vegan, MSPI safe, freezer friendly meals to eat after our new baby was born. Well, he's here and her meals have been a life saver! Thanks Sam! We have a fun little policy at our house that we never return a container empty. In this case, what came to us as vegetable soup (soooo delicious) is returning in the form of peanut butter chocolate drizzle popcorn. Can I just say, "oh my!?" I made one batch and couldn't stay out of it so I had to make a second batch. Ha!
Peanut Butter Chocolate Popcorn
Makes 12 cups
1/4 cup honey
1/2 cup sugar
1/3 cup brown sugar
2 T Earth Balance
1/2 tsp sea salt
1 tsp pure vanilla extract
1/2 cup smooth peanut butter
8 cups plain organic popped corn
3/4 cup chopped vegan dark chocolate or chocolate chips
In a saucepan, combine the honey, sugars, Earth Balance, and sea salt, and heat over medium until the mixture comes to a boil. Add the peanut butter, and stir until combined. Remove from heat, and add the vanilla, stirring. Pour over the popcorn and gently mix. Spread out onto a lined sheet pan, and allow to cool.
Melt the chocolate and drizzle the chocolate over the popcorn, and allow to cool and harden.
Break into small chunks and store in an airtight container.