I’d like to consider myself a bit of a cinephile, a total homebody who’s idea of a perfect night is spent on the sofa, curled up in front of a great film with a cat on my lap. Those who follow me on Twitter probably already know that my genera of choice is horror, I was brought up on scary movies and it’s an obsession that has only grown bigger with age. Now, if there’s two things that go hand in hand, it’s a great horror film and a overflowing bowl of popcorn. It even works as something to hide behind if you’re of the more squeamish natured. This peanut butter pretzel popcorn will protect you from Jason Voorhees, I promise.
I always pop my own corn at home, store bought just doesn’t cut the mustard with me. It never has the flavour punch I need, and don’t even get me started on that awful sickly caramel number. Gross! Not only is it super cheap to make your own popcorn but it’s fast and the flavour combinations are endless. One of my favourites is this peanut butter pretzel number. It’s moreish, sweet and the pretzels add just enough crunch to stop you getting bored. Perfect.
What is your favorite movie to enjoy with a big old bowl of popcorn? Any other horror addicts out there?Print
I’d like to consider myself a bit of a cinephile, a total homebody who’s idea of a perfect night is spent on the sofa, curled up in front of a great film with a great big bowl of popcorn.
- 60g popcorn kernels, popped in hot oil.
- 200g salted pretzels
- 150g honey
- 60g golden caster sugar
- 125g creamy peanut butter
- 1tsp vanilla extract
- 226g bag of mini Reeces peanut butter cups
- Place your popped popcorn and pretzels in a large bowl, mix them together and set aside.
- Heat the honey, sugar, and vanilla extract in a large, heavy bottomed pan. Bring to the boil and allow to bubble for 2 minutes. Remove from the heat and stir through the peanut butter until melted and runny.
- Pour the melted peanut butter mixture over the popcorn and stir to combine ensuring all of the kernels are covered. Stir through the Reeces Cups, season with a sprinkling of salt and serve.