Dumbo's Flying Peanut Butter Popcorn
Inspired by the magic of flight and the simple joy of carnival treats, this dessert combines the nutty goodness of peanut butter with crunchy popcorn, elevated by a delicate caramel drizzle. It's a whimsical, sweet and salty confection perfect for sharing, reminiscent of a thrilling circus act.
Directions
- 1
Pop the popcorn: In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat. Add popcorn kernels, cover, and shake occasionally until popping subsides. Remove from heat and transfer popped corn to a very large bowl, discarding any unpopped kernels.
- 2
Prepare the caramel: In a medium saucepan, combine granulated sugar, corn syrup, and 1/4 cup of water. Bring to a boil over medium heat, stirring until sugar dissolves, then continue to boil without stirring until the mixture reaches 250°F (121°C) on a candy thermometer.
- 3
Add butter and peanut butter: Remove the saucepan from heat. Carefully stir in the cubed unsalted butter until fully melted and incorporated. Add the creamy peanut butter and stir until smooth.
- 4
Add baking soda and vanilla: Stir in the baking soda and vanilla extract. The mixture will lighten in color and bubble slightly. Work quickly.
- 5
Combine with popcorn: Pour the warm caramel mixture over the popped popcorn in the large bowl. Using two spatulas or spoons, gently toss the popcorn until it is evenly coated with the caramel.
- 6
Season and cool: Spread the caramel-coated popcorn in a single layer on a parchment-lined baking sheet. Sprinkle with fine sea salt. Allow to cool completely at room temperature, about 30-45 minutes, until the caramel hardens.
- 7
Break apart: Once completely cool and hardened, break the popcorn into bite-sized clusters. Store in an airtight container at room temperature for up to 3 days.