Peanut Butter Gourmet Popcorn


Nuts And Popcorn Mixture

  • 70 g cashew nuts
  • 70 g pumpkin seeds90 g sunflower seeds
  • ½ cup popcorn kernels

Peanut Butter Caramel

  • 150 g brown sugar
  • ¼ tsp cream of tartar
  • 125 g margarine
  • 250 ml corn syrup
  • 150 gm smooth peanut butter
  • ¼ tsp baking soda
  • Coarse sea salt, to taste


  1. For the nuts and popcorn mixture, Place nuts and seeds on a cookie sheet and roast in an oven set to 150˚C for 10 minutes. Set aside to cool in a large mixing bowl.
  2. Pop the popcorn, which should yield about 10 cups; discard any uncooked kernels. Toss popcorn and nuts together.
  3. For the peanut butter caramel, in a heavy pot, heat sugar, cream of tartar, margarine and corn syrup. Heat until mixture reaches the hard ball stage, whereby when a bit of it is dropped into a bowl of water, it forms a hard ball. Remove from heat.
  4. Add peanut butter and baking soda, stirring quickly to blend. Make sure the mixture is well incorporated.
  5. While hot, quickly pour caramel over popcorn mixture, tossing until well coated and large clumps begin to form. Pour onto a greased, lined tray.
  6. Sprinkle with salt and allow to cool completely. Break into smaller clumps of nuts and popcorn. Store in a ziplock bag or a large, airtight container.