Butterfinger Popcorn Clusters
2014-10-31
- Yield : 6 cups
- Servings : 6-8
- Prep Time : 30m
- Cook Time : 7m
- Ready In : 30m
This is a magic trick, really. Candy corn transforms into Butterfinger-flavored goo that coats popcorn. A touch of milk chocolate and the trick is a success! I don’t know how or why it happens, but it does. Melted candy corn mixed with peanut butter equals Butterfinger. Let’s not try to overthink it; it’s magic.
Ingredients
- 1/4 cup unsalted butter
- 1 TB granulated sugar
- 1-1/2 cups candy corn (I used Brachs)
- 1/8 tsp salt
- 1/4 cup smooth peanut butter
- 8 cups popped popcorn
- 1 11.5 oz bag milk chocolate chips (I used Ghiradelli)
Method
Step 1
Melt together butter and sugar in a medium saucepan set over medium heat. Once sugar has melted, add candy corn and salt.
Step 2
Stirring constantly, melt the candy corn into the butter, about 4 minutes.
Step 3
Stir in peanut butter. Cook another minute or so until the peanut butter is smoothly incorporated.
Step 4
Pour popcorn into a deep wide bowl. I used a heavy pot with those dimensions.
Step 5
Once the candy corn, now butterfinger, mixture is ready, immediately pour over popcorn. Using 2 wooden spoons, toss and mix about to coat as much popcorn with the mixture.
Step 6
Dump onto a parchment lined baking sheet. Break into bite-size clusters. Set aside.
Step 7
In a double boiler, melt milk chocolate chips. Once melted drizzle/pour all over the clusters. Set aside to harden. You can rush this by placing pan in the freezer for 10 minutes.
Step 8
Once chocolate has set, transfer to bags if giving away, or into a bowl for snacking.
Step 9
NOTE: Don't add the peanut butter nor use the chocolate and you have candy corn popcorn. No magic there though.
Step 10
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