Peanut Butter Cup Popcorn

Directions

1. Using a large pot, heat 2 tablespoons coconut oil over medium-high heat for 3-5 minutes. I recommend a pasta pot with glass lid, so you can see what’s popping.
2. To test the oil’s temperature, add 3 popcorn kernels. Once they pop, add the remaining 1/2 cup.
3. Cover the pot with lid and cook.
4. With a secure grip on the lid, shake the pot every 20 seconds or so to avoid burning the kernels.
5. When you don’t hear a pop for about 30 seconds, remove pot from heat and pour popcorn into large mixing bowl.
6. DIRECTIONS:
7. In a small saucepan melt 2 Tbsp coconut with peanut butter. Stir until the mixture becomes fluid.
8. Remove peanut butter mixture from heat and drizzle over popcorn while stirring to coat evenly.
9. Put the coated popcorn in the fridge and wash the saucepan to get it ready to use again with the chocolate.
10. Using the small saucepan again, melt the chocolate over low heat. Once the chocolate becomes fluid, remove from heat the drizzle over the peanut butter coated popcorn. Mix until evenly coated.
11. Put the popcorn back in the fridge for 30 minutes or until the coating hardens. You may need to break apart popcorn into delicious bite-sized clusters. Serve cool and enjoy!