Pipoca com pasta de amendoim, receita fácil

Ingredientes

• 1/3 cup popcorn kernels (about 10 cups popped)
• 1/4 cup peanut butter chips
• 1/2 teaspoon kosher salt
• 1/3 cup Reese's Pieces
• 1/2 cup mini Reese’s cups

Modo de preparo

1. 1

   (Optional) If you have an air popper, use the kernels and pop according to the manufacturer’s instructions.

2. 2

   If you don’t have an air popper, heat a large nonstick pot over medium heat. When the pot is warm, add the kernels and cover with a tight fitting lid. Carefully shake the pot every few seconds until the kernels begin to pop– this will help prevent them from burning.

3. 3

   Then continue shaking the pot until popping is about 5 seconds apart. Remove the popcorn from the heat and pour it onto a rimmed baking sheet.

4. 4

   Place the peanut butter chips into a microwave safe bowl and heat for 30 second intervals, stirring between each one, until it is melted and smooth.

5. 5

   Transfer the melted peanut butter to a Ziploc bag with the tip cut off and drizzle it evenly over the popcorn and sprinkle with kosher salt. Then sprinkle over the Reese’s Pieces and Reese’s cups.

6. 6

   Place the popcorn in the fridge to chill until the chocolate has set– about 10 minutes. Break the popcorn into small clusters and store in an airtight container for up to 5 days.