Source: CanolaInfo Test Kitchen | Catégorie: Desserts, Cuisson au four

Honey Peanut Butter And Chocolate Popcorn

Baking with canola oil can reduce your saturated fat intake.

Honey Peanut Butter And Chocolate Popcorn


  • 3 Tbsp canola oil 45 mL
  • 1/2 cup popcorn kernels 125 mL
  • 1 cup granulated sugar 250 mL
  • 1 cup honey 250 mL
  • 1 cup light peanut butter 250 mL
  • 1 Tbsp vanilla extract 15 mL
  • 2/3 cup Craisins 150 mL
  • 1/2 cup semi-sweet mini chocolate chips 125 mL
  • 1 Tbsp hazelnut chocolate spread 15 mL


  • 1. In 4 qt pot, pour canola oil. Add popcorn, cover with lid left slightly ajar to allow steam to escape. Place pot over high heat. Cook popcorn until popping sounds slow. Remove from heat. Pour into large bowl.
  • 2. In large microwavable bowl, combine sugar, honey and peanut butter. Stir ingredients together. Microwave on high power for 1 minute. Stir ingredients, and microwave 1 to 1 1/2 minutes more. Stir in vanilla. Pour over popcorn and mix well. Press popcorn mixture into lightly oiled 9 x 13 inch (22 x 34 cm) pan. Press Craisins into mixture. Melt chocolate chips in microwave, on high power, about 1 minute. Stir to finish melting chips. Stir in hazelnut spread. Drizzle chocolate mixture over popcorn mixture and refrigerate to harden chocolate. Cut into squares to serve.
  • *Note: Popcorn can be popped in hot air popper.


24 squares


1 square


Per Serving

Lipides7 g
Gras saturés1.5 g
Cholestérol0 mg
Glucides33 g
Fibres2 g
Protéines3 g
Sodium85 mg