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READY IN 15 mins

Peanut Butter Popcorn

Read Reviews (197)

"If you love peanut butter and popcorn you'll love this! Definitely for the sweet tooth though!" — AmyMTeets

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Original recipe makes 8 servings Change Servings

2 (3.5 ounce) packages microwave popcorn, popped
1/2 cup margarine
3/4 cup brown sugar

1/4 cup peanut butter
20 large marshmallows

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Directions

Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

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PREP 10 mins
COOK 5 mins
READY IN 15 mins

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This recipe came out great. I would definitely suggest baking the popcorn on a cookie sheet covered with foil, in a 200 degree oven for approximately 20 minutes to crisp it up a bit. Otherwise it is extremely gooey. Also, I made two batches for a crowd and had better luck on my second batch where I used one bag of popcorn for the amount of sauce the recipe says should be used for 2 bags. I think it was much easier to coat and came out yummier with twice the sauce. Also, I added slightly more peanut butter for the second batch, but I am a peanut butter lover. This recipe would be great to add salted peanuts to.

—cookiegal

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Most Helpful Critical Review

Nov 15, 2011

Not my favorite version. I'm always disappointed when I make something ooey and gooey like this and it doesn't satisfy.

—taralofley

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237 Ratings

Jun 01, 2008

I used all natural fluff instead of the marshmallows. I also used air popped popcorn. It was great right away, but I thought it needed a little crisping in the oven. I threw it in for 15 minutes at 300 and stirred it occasionally. AWESOME! I also sprinkled it with a little kosher salt after it was done. The salty/sweet combination definitely worked for my pregnancy cravings!

—Zeffryn

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Jun 19, 2006

amazing recipe! i used buttered microwave popcorn and it worked great. two tips: definitely dry the popcorn at 200 for 30 minutes (tossing every 10) in an oval turkey roasting pan. after the oven, let it sit for 10 minutes or so and then put into serving bowl. do not let it sit too long as it hardens quickly. also, you can put on latex gloves to help you toss this more evenly. next time, i'll add mini m&ms. it was a great party hit. thanks.

—pickycook

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Jun 01, 2010

I have made this a couple times now. First time was to fill X-mas tins as party gifts over the holidays, and now for a summer barbecue/picnic. It's very easy, but as others have suggested, it needs to be baked to prevent soggy, gooey popcorn. I baked it at 250 degrees for 30 minutes, stirring once in the middle. The first time I made it, I didn't think it had enough of a peanut butter taste (tasted too much like caramel corn with a subtle peanut butter flavor, which was fine, but I wanted something more flavorful and different from the caramel corn I had also made). So, the second time I made it, I increased the peanut butter to 1/2 cup and added 1/2 cup of peanuts too, and it turned out perfect! I have popped my own popcorn both times with coconut oil (only the BEST oil to use, and it gives the most amazing flavor). If you like chocolate and peanut butter flavors together, you can drizzle melted chocolate over the mix after it cools, or try what I did, which was to make the Chocolate Popcorn recipe from this site that was submitted by sueb, leave out the peanuts in it, and after both batches cool, mix them together. It makes for a fun mix! Thanks for sharing!

—HottKoko81

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Jan 22, 2008

A masterpiece!! I used 3/4c peanut butter and spread the mixture out on two cookie sheets to "dry up" a bit. I then melted some chocolate chips in a ziploc bag in the microwave and cut the corner tip and "drizzled" the pocpcorn with chocolate.... Thank you!

—PARKER9

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Apr 30, 2007

Good flavor with just the right amount of peanut butter. Not to overwhelming. But I feel this recipe is only worth it, if you go the extra step and put it in the oven to dry it out and crisp it up for a half and hour or so. When you let it cool, which is very hard to do, it turns into a wonderful carmel corn. I love to make this recipe with the "microwave popcorn" recipe from this site. Gotta try it. If you don't do the oven step, then it is just too gooey and sticky and I would only give it two stars.

—CRAZY4SUSHI

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Jun 03, 2006

I adapted the original recipe a bit to make Caramel Peanut Butter Popcorn. But I was afraid of sugar shock or butter overload, so I cut those ingredients way down. I put 15 individually wrapped caramels in my bowl, and melted them in the microwave with a little water. Then I added slightly more than 1/4 cup peanut butter, 19 marshmallows (didn't have 20!), only 2 T butter, and only 1/4 c. of light brown sugar. I also added walnuts. I also followed the suggestion of crisping it in the oven on 200 F for 20 minutes in foil-lined pans. Yum! I could see drizzling this with almond bark next time, or adding chocolate chips or another kind of nut. I did use 2 bags of microwave popcorn, and thought that it was the perfect amount of coating, while still letting the popcorn flavor come through.

—Medea

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Nutrition

Calories
380 kcal
19%

Carbohydrates
43.9 g
14%

Cholesterol
0 mg
0%

Fat
22.3 g
34%

Fiber
3 g
12%

Protein
4.7 g
9%

Sodium
406 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peanut Butter Popcorn

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 380
Calories from Fat: 201

% Daily Value *
Total Fat 22.3g 34 %
Saturated Fat 4g 20 %
Cholesterol 0mg 0 %
Sodium 406mg 16 %
Potassium 133mg 4 %
Total Carbohydrates 43.9g 14 %
Dietary Fiber 3g 12 %
Protein 4.7g 9 %
Sugars 24.7g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 3 %
Iron 10 %
** Thiamin < 1 %
Niacin 14 %
Vitamin B6 6 %
Magnesium 15 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.