Kids Snackin' Corn

Three ingredients and 10 minutes in the oven turns plain popcorn into a crunchy, peanut butter-coated snack that kids inhale. Melted butter and peanut butter get drizzled over popped corn, tossed until everything is coated, then baked until the coating sets up crispy instead of staying sticky.

The oven step is what makes this work. Without it, you’ve just got greasy, floppy peanut butter popcorn. That 10-minute bake at high heat dries out the coating and toasts the peanut butter slightly, giving every kernel a thin, crunchy shell with a warm, nutty flavor.

Stir the popcorn two or three times during baking so the coating dries evenly and nothing burns on the bottom of the pan. Spread it thin in the baking pan. Piled-up popcorn steams instead of crisps.

Kitchen Tips

• Melt the butter and peanut butter over low heat, stirring until completely smooth. High heat scorches peanut butter fast.
• Let it cool completely on the pan before serving or bagging. It crisps up even more as it cools.
• Use creamy peanut butter for even coating. Chunky works but leaves some kernels bare.