I whipped up Peanut Butter Popcorn glazed in a silky marshmallow-caramel with a kiss of sea salt, and now I’m itching to sneak it into every snack spread I plan.

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I never thought popcorn could pull off Peanut Butter Popcorn like this until I tried it. Freshly popped popcorn gets covered in a glossy blanket of creamy peanut butter and mini marshmallows, sweet and salty at the same time, and it somehow hits different.

It’s the sort of snack that makes you pause mid-bite wondering why you didnt think of it sooner. If you like Popcorn Peanut Butter or ever search Popcorn Recipes Easy, this one will make you rethink movie night.

Messy, a little sticky, totally addictive. I promised myself id stop after one handful, but yeah, that didnt happen.

Ingredients

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light, whole grain snack; provides fiber and volume, low calories unless you add stuff.
peanut butter: creamy protein punch, adds healthy fats and flavor, it’s rich.
mini marshmallows are pure sugary sweetness, melts to bind popcorn, little nutrients.
light brown sugar gives caramel notes and sweetness, adds carbs and sticky coating.
unsalted butter adds richness and mouthfeel, helps melt stuff together, watch calories.
light corn syrup keeps coating smooth and soft, prevents crystals but very sweet.
optional peanuts or chocolate chips add crunch or melty chocolate, adds protein or sugar.

Ingredient Quantities

10 to 12 cups freshly popped popcorn (about 1/2 cup unpopped kernels)

3 tablespoons unsalted butter

1/2 cup creamy peanut butter, not crunchy unless you want

1 10 ounce bag mini marshmallows (about 3 to 4 cups)

1/4 cup packed light brown sugar

2 tablespoons light corn syrup

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt

1/2 cup chopped roasted peanuts or chocolate chips, optional

How to Make this

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1. Pop 10 to 12 cups of popcorn (about 1/2 cup unpopped kernels), dump it into a very large bowl and pick out any unpopped kernels; set aside.

2. Line a rimmed baking sheet with parchment paper or a silicone mat and lightly oil it so the popcorn wont stick.

3. In a medium saucepan over low to medium-low heat melt 3 tablespoons unsalted butter, then stir in 1/2 cup creamy peanut butter, 1/4 cup packed light brown sugar and 2 tablespoons light corn syrup. Keep the heat low and whisk until the sugar looks dissolved and everything is smooth.

4. Add a 10 ounce bag of mini marshmallows (about 3 to 4 cups) to the saucepan and stir constantly until the marshmallows are fully melted and the sauce is glossy and smooth. Dont let it boil hard or scorch.

5. Remove the pan from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon fine sea salt. Taste quick and adjust salt if you like it sweeter or saltier.

6. Immediately pour the warm peanut butter marshmallow sauce over the popcorn and gently fold with a big spatula until most pieces are evenly coated. Work pretty fast because the sauce sets up as it cools.

7. Stir in 1/2 cup chopped roasted peanuts or chocolate chips if using. Tip: if you want some chocolate chips to stay whole, let the mixture cool 1 to 2 minutes before adding them so they dont all melt.

8. To make bars or popcorn balls press the coated popcorn onto the prepared baking sheet using a second piece of parchment or lightly oiled hands; for popcorn balls scoop and shape quickly with oiled hands. Dont press too hard or the treats get rock hard.

9. Let cool at room temperature about 20 to 30 minutes until set (or chill 10 to 15 minutes to speed it up), then break into pieces or remove balls. Store in an airtight container at room temp up to 3 days, or refrigerate for longer.

Equipment Needed

1. large heavy‑bottomed pot with lid or an air popper, for popping the 1/2 cup kernels
2. very large mixing bowl, to dump the popcorn in and pick out unpopped kernels
3. rimmed baking sheet, lined and oiled so popcorn wont stick when you press it into bars
4. parchment paper or a silicone baking mat, plus a second sheet for pressing or shaping balls
5. medium saucepan, to melt butter, peanut butter, brown sugar and marshmallows together
6. heatproof rubber or silicone spatula, for folding the sauce into the popcorn without tearing it up
7. whisk, to dissolve the sugar and keep the sauce smooth while heating
8. measuring cups and spoons, so you get the butter, peanut butter, sugar, corn syrup and salt right
9. small bowl of neutral oil or nonstick cooking spray, for oiling hands or the parchment when shaping balls or pressing bars

FAQ

Q: Can I use crunchy peanut butter instead of creamy? A: Yeah you can, but the coating will be a bit grainy and stickier, not as smooth. If you like extra peanut bits add crunchy or toss in chopped roasted peanuts at the end.

Q: How do I keep the popcorn from getting soggy? A: Use freshly popped popcorn and work fast when stirring in the hot marshmallow peanut mixture, spread it thin on parchment to cool, and avoid adding extra butter or oily toppings. Let it cool completely before storing so it stays crisp.

Q: Can I make this ahead and how should I store it? A: Yes. Store in an airtight container at room temp for up to 2 days for best crispness, 3 to 4 days if you dont mind it softer. To revive, warm in a 250 F oven for 5 to 7 minutes, cool, then serve.

Q: What if someone has a peanut allergy? A: Swap in sunflower seed butter or soy nut butter, the method is the same but the flavor will change. Be careful with cross contamination if you are serving others.

Q: When should I add chocolate chips so they dont melt? A: Wait until the mixture cools for a minute or two and isnt piping hot, then fold in the chips so they keep shape. Or drizzle melted chocolate after everything cools for a prettier look.

Q: How much unpopped kernels do I need and whats the best popping method? A: About 1/2 cup unpopped kernels makes 10 to 12 cups popped, which is perfect for this recipe. Air popper or stovetop with a little oil works best, avoid prebuttered microwave bags since they make the mix greasy.

Peanut Butter Popcorn Recipe Substitutions and Variations

Unsalted butter: use coconut oil (1:1) for a slightly crisp, coconutty finish, or salted butter but cut the recipe salt in half; vegan stick butter also works 1:1 for dairy free.
Creamy peanut butter: swap with almond or cashew butter 1:1 for a milder taste, or use sunflower seed butter 1:1 if you’re nut free; crunchy peanut butter is fine too if you like texture.
Mini marshmallows: substitute about 1 to 1 1/4 cups marshmallow creme or fluff (stir in off the heat), or use an equal amount by weight of vegan marshmallows; you can also use a bit less if you want it less sweet.
Light corn syrup: swap with honey or maple syrup 1:1 for chewiness and sweetness but heat gently so it doesn’t burn, or use glucose/brown rice syrup for a more neutral, non crystallizing option.

Pro Tips

1) Keep the heat really low when you melt the butter, peanut butter and marshmallows. if it gets too hot the marshmallows will seize and get grainy, and youll have to work way harder to smooth it out. A splash of milk or another tablespoon of butter will fix a slightly grainy sauce.

2) Move fast but dont crush the popcorn. Use a big spatula and fold gently, and if youre making bars press lightly with a second sheet of parchment or oiled hands so it stays chewy not rock-hard. let the mix cool 1 to 2 minutes before adding chocolate chips so some of them stay whole.

3) Salt is your friend. Taste the sauce after you stir in vanilla and salt, add a tiny bit more if its too sweet, and finish bars with a pinch of coarse flaky salt on top for contrast. roasted peanuts or a little sea salt on the outside make the flavor pop.

4) Make it easier on yourself next time: oil your hands and tools, line the tray well, and store in an airtight container at room temp for best texture. if the treats get a bit stiff later, a few seconds in the microwave softens them right back up.

Peanut Butter Popcorn Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I whipped up Peanut Butter Popcorn glazed in a silky marshmallow-caramel with a kiss of sea salt, and now I'm itching to sneak it into every snack spread I plan.

Servings

servings

Calories

330

kcal

Equipment: 1. large heavy‑bottomed pot with lid or an air popper, for popping the 1/2 cup kernels
2. very large mixing bowl, to dump the popcorn in and pick out unpopped kernels
3. rimmed baking sheet, lined and oiled so popcorn wont stick when you press it into bars
4. parchment paper or a silicone baking mat, plus a second sheet for pressing or shaping balls
5. medium saucepan, to melt butter, peanut butter, brown sugar and marshmallows together
6. heatproof rubber or silicone spatula, for folding the sauce into the popcorn without tearing it up
7. whisk, to dissolve the sugar and keep the sauce smooth while heating
8. measuring cups and spoons, so you get the butter, peanut butter, sugar, corn syrup and salt right
9. small bowl of neutral oil or nonstick cooking spray, for oiling hands or the parchment when shaping balls or pressing bars

Ingredients

10 to 12 cups freshly popped popcorn (about 1/2 cup unpopped kernels)
3 tablespoons unsalted butter
1/2 cup creamy peanut butter, not crunchy unless you want
1 10 ounce bag mini marshmallows (about 3 to 4 cups)
1/4 cup packed light brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1/2 cup chopped roasted peanuts or chocolate chips, optional

Directions

Pop 10 to 12 cups of popcorn (about 1/2 cup unpopped kernels), dump it into a very large bowl and pick out any unpopped kernels; set aside.
Line a rimmed baking sheet with parchment paper or a silicone mat and lightly oil it so the popcorn wont stick.
In a medium saucepan over low to medium-low heat melt 3 tablespoons unsalted butter, then stir in 1/2 cup creamy peanut butter, 1/4 cup packed light brown sugar and 2 tablespoons light corn syrup. Keep the heat low and whisk until the sugar looks dissolved and everything is smooth.
Add a 10 ounce bag of mini marshmallows (about 3 to 4 cups) to the saucepan and stir constantly until the marshmallows are fully melted and the sauce is glossy and smooth. Dont let it boil hard or scorch.
Remove the pan from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon fine sea salt. Taste quick and adjust salt if you like it sweeter or saltier.
Immediately pour the warm peanut butter marshmallow sauce over the popcorn and gently fold with a big spatula until most pieces are evenly coated. Work pretty fast because the sauce sets up as it cools.
Stir in 1/2 cup chopped roasted peanuts or chocolate chips if using. Tip: if you want some chocolate chips to stay whole, let the mixture cool 1 to 2 minutes before adding them so they dont all melt.
To make bars or popcorn balls press the coated popcorn onto the prepared baking sheet using a second piece of parchment or lightly oiled hands; for popcorn balls scoop and shape quickly with oiled hands. Dont press too hard or the treats get rock hard.
Let cool at room temperature about 20 to 30 minutes until set (or chill 10 to 15 minutes to speed it up), then break into pieces or remove balls. Store in an airtight container at room temp up to 3 days, or refrigerate for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.