Peanut Butter, Chocolate, and Cashew Popcorn

Perfect for game night, movie night, or for holiday celebrations, this Peanut Butter, Chocolate, and Cashew Popcorn is a snack that you can’t keep your hands out of!

For even more popcorn recipes, try this Baked Caramel Popcorn or this Muddy Buddy Popcorn.

We all know that peanut butter and jelly go perfectly together.  But do you know what else goes perfectly with peanut butter? Chocolate. Oh yeah, and cashews. Combine them all together, and what you have is the absolute perfect snack.

Between my husband, my kids and I, we devoured this all in less than 24 hours. It’s that dangerous. And that delicious.

Ingredients

• Popcorn: I like to use plain, air popped popcorn. You could use microwave popcorn, or stove popped popcorn, but I like air popped so it is just plain.
• Corn Syrup: The corn syrup is important for a few reasons. It helps to keep the peanut butter sauce smooth, and it helps to keep it soft, as well. It also adds sweetness.
• Honey: The honey will also help with texture, as well as flavor.
• Sugar: This is just regular, granulated sugar.
• Peanut Butter: I use a commercial peanut butter, like Jif or Skippy. You don’t want to use a natural peanut butter for this recipe.
• Vanilla: This is just for flavor.
• Chocolate Chips: You will want semi-sweet chocolate chips. Dark will work as well. Milk chocolate will be too sweet.
• Cashews: I like to use salted cashews to add in a little saltiness to counter the sweetness.

How to Make Peanut Butter, Chocolate, and Cashew Popcorn

STEP 1: Start making the peanut butter sauce by combining the corn syrup, honey, and sugar. Bring it to a boil, and let it boil for 1 minute.

STEP 2: Remove the pot from the stove and stir in the peanut butter until smooth. Then stir in the vanilla extract.

STEP 3: Pour this sauce over the popcorn in a large bowl. Make sure the bowl is large enough to stir the popcorn. You’ll want to work fast before the peanut butter sauce starts to thicken up.

STEP 4: Divide the popcorn between two baking sheets that are lined with parchment paper. Once cool, the popcorn won’t stick to the parchment, and it makes clean up easier.

STEP 5: Melt the chocolate, then drizzle it over the popcorn.

STEP 6: Last, add your cashews. You’ll want to press them into the warm chocolate so that they stick.

Tips and Tricks

You need to add the cashews right after the chocolate to give them something to stick to. If you really want the cashews to be stuck to the popcorn, you can also add them in when you stir in the peanut butter mixture.

The chocolate should set up after sitting for awhile, but it will still be messy. Just embrace the messiness and the sticky fingers!

I like to store the popcorn in a mostly airtight container at room temperature. To make it mostly airtight, just leave a corner open or cracked. If there is no air circulation at all, the popcorn will become soggy. (But this really never lasts more than a day at our house!)

More Peanut Butter Recipes

Peanut Butter Cookies
No Bake Peanut Butter Oatmeal Balls
Peanut Butter Fudge Pie

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Peanut Butter, Chocolate, and Cashew Popcorn

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Author: Deborah Harroun

Prep Time: 12 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Course: Dessert

Cuisine: American

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Perfect for game night, movie night, or for holiday celebrations, this Peanut Butter, Chocolate, and Cashew Popcorn is a snack that you can’t keep your hands out of!

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Ingredients

• ▢ 16 cups popped popcorn
• ▢ 1/2 cup corn syrup
• ▢ 1/2 cup honey
• ▢ 1 cup granulated sugar
• ▢ 1 cup peanut butter
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup semi-sweet chocolate chips
• ▢ 1 cup cashews

Instructions

• Place the popcorn in a large bowl. (If you don’t have a really big bowl, you can do this in 2 bowls. Line 2 large baking sheets with parchment paper and set aside.
• In a large saucepan, combine the corn syrup, honey, and sugar. Bring the mixture to a boil, then boil for 1 minute. Remove from the heat and stir in the peanut butter. Stir until the peanut butter is melted and combined. Stir in the vanilla.
• Pour the peanut butter mixture over the popcorn, then gently stir until the popcorn in coated. Divide the popcorn between the two prepared baking sheets, laying the popcorn in as even of a layer as you can.
• Place the chocolate in a small microwave safe bowl and microwave at 50% power until it is halfway melted, then stir until the chocolate is completely melted. (If it’s not melted all the way, you can put it back in the microwave for 10 second increments.)
• Using a fork, drizzle the chocolate over the popcorn. Immediately sprinkle the cashews over the chocolate.

Recipe Notes:

You need to add the cashews right after the chocolate to give them something to stick to. If you really want the cashews to be stuck to the popcorn, you can also add them in when you stir in the peanut butter mixture.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information is calculated using air popped popcorn.

Nutrition Information

Serving: 1serving, Calories: 687kcal (34%), Carbohydrates: 96g (32%), Protein: 13g (26%), Fat: 32g (49%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Sodium: 160mg (7%), Potassium: 412mg (12%), Fiber: 6g (25%), Sugar: 74g (82%)

Keywords: peanut buter, popcorn