Peanut Butter and Jelly Kettle Corn

We’re already getting ready for that one and only time of year that freshly sharpened pencils and the sound of cutting construction paper make me smile joyfully.  Yes, “Back to school” is mingling around us and I am keeping up the pretenses of summer mode for Trey’s sake until next week.  You see, we don’t dare talk to Trey about such things until his birthday has passed and this year we’ve decided to do a something a bit different; a bit surprising and a bit special for his birthday in place of renting out a party room for him and twenty other sugar fueled kids at our local fun-kid-crazy-center.
However, if I told you, the surprise would be ruined and what fun would that be?  So, you’ll just have to wait for the big reveal this weekend, as will he.  However, somehow these two ideas (both the surprise and “back to school”) have coupled in my mind and presented itself as this beautiful sweet-salty-peanut-buttery creation.  And, while this creation isn’t exactly a  hint, it will have to do for now.
 It’s fun, sweet, delicious with a touch of rich peanut butter, sea salt, and yogurt covered raising…and it’s reminiscent of what I ate for lunch at school almost every single day for approximately five years when I was his age.  And, while peanut butter may mean banishment to the “peanut tables” at his school in this day in age, that doesn’t mean we can’t enjoy it here as a pre-birthday, pre-back-to-school treat.

Peanut Butter and Jelly Kettle Corn

Amusement Park Style Kettle Corn with Roasted Peanuts and Yogurt Covered Raisins

  • 2-3 tablespoons peanut, coconut or canola oil
  • 1/4 cup unpopped popcorn kernels
  • 1 tablespoon + 1 1/2 teaspoons white sugar
  • 1 1/2 tablespoons brown sugar
  • 3 tablespoons peanut butter
  • 1/2 cup yogurt covered raising
  • 1/2 cup roasted peanuts, chopped or whole
  • sea salt to taste, optional

In a large, heavy bottomed pot with tight fitting lid over medium-high heat, add oil.  Lightly whisk together the corn kernels with one tablespoon white sugar and all of the brown sugar.  Once oil is rippling and sizzling, add sugar-kernel mixture to the popcorn pot. Cover the pot with a lid, and move the pot fairly briskly in a circular motion on the stove.  Allow the corn to pop, moving the pot constantly, until the rate has slowed down to one pop every two or three seconds. Remove the pot from the stove, and shake the pot until the popping stops. Pour into a parchment lined sheet pan, and allow to cool to room temperature.   Meanwhile, heat peanut butter with one and a half teaspoons of white sugar and the yogurt covered raisins in a small nonstick pot over medium low heat; stirring gently as needed, until the mixture melted (the yogurt will melt off the raisins as well) and smooth. Cool until it coats the back of a spoon nicely.   Pour peanut butter mixture over cooled popcorn in a drizzly fashion.  Immediately sprinkle drizzled popcorn with roasted peanuts and allow to cool.  Season with salt to taste, if needed.  Break apart the large clumps of popcorn by hand.  Devour blissfully.

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5 Responses to Peanut Butter and Jelly Kettle Corn

  1. Wow, this flavor is one of the most unique and tempting kettle corn flavors EVER! I love it!

  2. Daniela says:

    Mmh, this looks so good!
    A perfect snack :)

  3. Laura says:

    Wow how fun and different! Did you know the average American kid eats almost 1500 peanut butter and jelly sandwiches by the time they’re 18? Crazy right!?

  4. Henry says:

    OMG this looks awesome!

  5. Jenna says:

    This looks wonderful and I adore kettle corn! I’m going to make this over the weekend with my girls. Deeelicious!

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