This is a sweet treat that makes a nice addition to a dessert buffet or a great gift idea for a sweet-loving snacker! Simply fill a mason jar or other airtight container and tie with a pretty bow!
1/2cup plus 1/5cup cacao butter, divided (I used Navitas Organics)
2 Tbs natural peanut butter (I used Whole Foods 365 brand)
8 cups kettle corn (I used what I had leftover from the fair, use your favorite gluten-free, dairy-free brand, Boom-Chicka-Pop is a tasty brand)
In a small saucepan over low heat melt 1/2 cup cacao butter until melted, stir in 2 Tbs peanut butter until smooth & incorporated. Remove from heat and pour into a glass measuring cup or glass bowl to cool.
Clean pan and melt remaining 1/4 cup cacao butter. Pour into another small glass bowl to cool.
Line a rimmed baking sheet with parchment paper. Spread popcorn on lined baking sheet, leaving no large spaces.
Once melted peanut butter cacao mixture is cooled a little and slightly thicker (about 5-10 minutes) drizzle 1/2 over popcorn. Next, drizzle melted cacao over popcorn.
Refrigerate for about 10 minutes or until drizzle has hardened.
Remove from refrigerator, turn over larger clusters of popcorn. Drizzle with remaining. Peanut butter cacao mixture and return to refrigerator to fully harden. Break up larger clusters, put into a large bowl & enjoy! Makes enough for 4-6 servings
This recipe is gluten-free, dairy-free and vegan