Pipoca doce com pasta de amendoim

Ingredientes

• 14 to 16 cups air-popped popcorn (about 1/2 cup unpopped kernels OR 2 (3.5-ounce) packages popped dairy-free microwave popcorn)
• 1/2 cup dairy-free buttery spread or sticks (I used Earth Balance Sticks)
• 3/4 cup brown sugar
• 1/4 cup peanut butter OR sunflower seed butter (for peanut free)
• 20 large marshmallows

Modo de preparo

1. 1

   Pour the prepared popcorn into a very large bowl.

2. 2

   Put the dairy-free spread, brown sugar, and marshmallows in a microwave-safe bowl OR a saucepan.

3. 3

   If microwaving the mixture, cook at 1-minute intervals, stirring after each minute, until the mixture is melted and smooth.

4. 4

   If cooking the mixture on the stove top, heat the saucepan over low heat and stir the mixture until it is melted and smooth.

5. 5

   Stir the peanut butter or seed butter into the marshmallow mixture until it is well blended.

6. 6

   Immediately pour the marshmallow mixture over the popcorn and stir quickly before it cools.

7. 7

   Gooey peanut butter popcorn option: Serve the popcorn once it is cool.

8. 8

   Peanut butter popcorn bars option: Press the popcorn mixture into a greased 9x13-inch pan and cut into bars once cool.

9. 9

   Crunchy baked peanut butter popcorn option: Spread the popcorn onto a foil-lined cookie sheet. Bake at 200ºF for 20 to 30 minutes, stirring every 10 minutes, or until crisped to your liking.