This was another movie I actually had never seen. Thanks to Netflix, that has now been taken care of. It was pretty cute! I <3 Hawaii so I am really wanting to do this justice. SPAM flavor anyone?!? Just kidding ;-) Actually, we're going a bit more movie specific, not just Hawaii themed. Nothing against spam. I found a recipe that involves peanut butter and so incorporated that to create....
Popcorn for Pudge
Peanut Butter Coconut Popcorn
3 T coconut oil
1/2 c. popcorn kernels
1/2 c. popcorn kernels
2 or 4 generous tablespoons agave syrup*
1/4 or 1/2 C peanut butter*
pinch fine sea salt, to taste depending how salty you would like it
*You can range it from a light peanut butter flavor to super PB fan levels, just keep the ratios about the same and you're golden. If you want to be even more coconutty, sub coconut oil for the agave! I actually used honey and it worked out good, too. Even better, do 50/50 of honey and coconut oil. Now you're getting fancy pants.
Directions
For the popcorn, add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.
Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.
1/4 or 1/2 C peanut butter*
pinch fine sea salt, to taste depending how salty you would like it
*You can range it from a light peanut butter flavor to super PB fan levels, just keep the ratios about the same and you're golden. If you want to be even more coconutty, sub coconut oil for the agave! I actually used honey and it worked out good, too. Even better, do 50/50 of honey and coconut oil. Now you're getting fancy pants.
Directions
For the popcorn, add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.
Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.
Heat the peanut butter and agave (or coconut oil or honey or both) on medium low heat in a nonstick pan briefly, just until melted and completely combined. Be sure to stir the entire time so the mixture doesn’t burn.
Pour this mixture evenly over the bowl of popcorn and immediately stir with large spoons and toss like a salad until the popcorn is evenly coated. Be careful not to crush the popcorn while stirring. Sprinkle on the sea salt to taste.
From the original recipe creator: "If you used the smaller quantities listed to produce a lovely peanut butter treat, but now decided you want to amp it up, it’s not too late to make another small batch of peanut butter agave on the stove and toss it again to intensify the flavor!"
Now go ride that Hawaiian roller coaster you crazy kids!
Pour this mixture evenly over the bowl of popcorn and immediately stir with large spoons and toss like a salad until the popcorn is evenly coated. Be careful not to crush the popcorn while stirring. Sprinkle on the sea salt to taste.
From the original recipe creator: "If you used the smaller quantities listed to produce a lovely peanut butter treat, but now decided you want to amp it up, it’s not too late to make another small batch of peanut butter agave on the stove and toss it again to intensify the flavor!"
Now go ride that Hawaiian roller coaster you crazy kids!
No comments:
Post a Comment