Weekend at the Cottage Symbol
  • Peanut Butter Popcorn
  • Peanut Butter Popcorn
  • Peanut Butter Popcorn
  • Peanut Butter Popcorn
  • Peanut Butter Popcorn
  • Peanut Butter Popcorn
  • Peanut Butter Popcorn
  • Peanut Butter Popcorn

Peanut Butter Popcorn

Food | June 27, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 20
  • 8-12
  • Easy

Got the munchies and need an easy snack? This PEANUT BUTTER POPCORN recipe is your next go-to, must-make treat!

We included this popcorn snack idea in our media tour a few weeks back when we hit the road and visited a bunch of friends on t.v. It was included in our segments, aptly dubbed Crunch, Munch, Punch! Go HERE for the CRUNCH, our oven-baked nachos, and go HERE for the PUNCH, one of our summer drink recipes.

Although I’m about to show you how to make the munch, this PEANUT BUTTER POPCORN recipe, you might want to go HERE to watch the segment where I discuss making it with Joanne and Derek from BT Montreal. My goodness, we had so much fun; really no surprise considering how truly fab the recipe is.

Follow these three simple steps will have you pulling this popcorn munchie recipe together in record time. Let’s go!

Peanut Butter Popcorn


Don’t be surprised when you look at the photo of ingredients needed to make this easy snack idea – told you it was simple! You probably already have most of these ingredients in your pantry, and if not, they’re certainly easy enough to find.

Two things make the recipe especially wonderful. First, you can make the 8 cups of popcorn needed for the recipe with little effort using a popcorn maker. I’ve listed one in the Amazon section below if you need to purchase. Second thing is how the ingredients travel well, so you can measure, pack them up and take them with you when you’re visiting a weekend getaway. Trust me, friends will love you for making it!

Peanut Butter Popcorn


One of the keys steps in the recipe is to toss cranberries, pecans and a sprinkle of salt onto the popcorn. After mixing it up we then toss again, this time adding the honey-sweetened, warmed peanut butter sauce. Wait until you try it – in fact, taste testing at this point of the recipe is strongly suggested. Crazy amazing, right?

Peanut Butter Popcorn


Now, just when you’re thinking this couldn’t get any better, how about we finish with a light drizzle of melted chocolate thinned with a tiny bit of coconut oil. Drizzle slowly and try to do so in a crisscross pattern so that lots of kernels get chocolate.
The third time I made this snack, I placed the sheet into the freezer for about 5 minutes to set the chocolate. It worked so well, I now do it every time and have included the directions below. Don’t skip this step!

Well, enough of me going on and on about this seriously delicious and addictive treat idea. Here’s an idea, how about we both head to our respective kitchens and make a batch right away? No time like the present, I say!

PEANUT BUTTER POPCORN with pecans, cranberries and chocolate? Yes, please!

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Ingredients & Amounts

  • 8 cups of popcorn, about 1 cup raw
  • 1 cup of dried cranberries
  • 1 cup of pecans, chopped
  • 1 teaspoon of salt
  • For the peanut butter sauce:
  • ½ cup of honey
  • 1/3 cup of granulated sugar
  • ½ cup of smooth peanut butter
  • ½ teaspoon of pure vanilla extract
  • For the chocolate drizzle:
  • 1 cup of milk chocolate chips
  • 1 teaspoon of coconut oil


  1. Prepare the popcorn per package instructions and place into a large bowl. Add the cranberries, pecans and salt and toss lightly by hand.
  2. Prepare the chocolate drizzle: Place the chocolate chips and coconut oil into a bowl or top of a double boiler and melt over simmering water. Transfer to a squeeze bottle.
  3. Prepare the peanut butter sauce: Place honey and sugar into a small saucepan and set to medium heat on stovetop. Stir together as they melt; when bubbling, add peanut butter, stirring constantly until hot. Stir in the vanilla and remove from heat.
  4. Assemble: Pour the peanut butter sauce over the popcorn mixture and toss gently until most of the pieces are coated. Transfer onto a parchment-lined baking sheet, spreading it out in an even layer. Drizzle the chocolate over and across the popcorn in an even stream. Transfer baking sheet to the freezer for 5 minutes to set the chocolate.
  5. Serve immediately or store in an airtight container for up to 5 days, if it lasts that long.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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