Peanut Butter & Sea Salt Caramel Popcorn

The other day we had unexpected friends over and while they started opening some beers in the kitchen, I made some kettle corn to snack on. This is what I love about popcorn, it’s so easy and quick to make. The variety of flavors you can add to it is basically endless. And this Peanut butter popcorn is such a divine combo! I’ve partnered with Calve Peanut Butter to create this recipe. It’s crunchy, salty, sweet and addictive. The perfect snack for movie night and it also makes a nice edible gift.

This recipe makes 1 large bowl of popcorn.

Ingredients:

For the popcorn:

2 tablespoons of vegetable oil

105grs of popcorn kernels (1/2 a cup)

For the Peanut butter & sea salt caramel sauce:

100grs of sugar (3/4 cup)

45grs of butter tablespoons of butter (3 tablespoons)

105grs of water (¾ cup)

75grs of Calve smooth peanut butter (1/3 of a cup)

1 1/2 teaspoons of sea salt

1 ½ to 2 teaspoons of baking soda

Brush one very large bowl with vegetable oil. If you don’t have one large enough, grease two medium ones. Keep in mind that you need to have enough space to coat all the popcorn in the caramel.

Line a large baking tray with parchment paper.

In a large pan with a lid, heat the vegetable oil over medium heat. Add the popcorn, cover and keep the pan moving until all the kernels have popped. Transfer the popcorn to the greased bowl. Remove any unpopped kernels.

Add the sugar, water and butter to a medium pan. Cook over medium heat until it becomes a light golden color. This will take about 10 minutes. Swirl the pan from time to time.

Remove the pan from the heat. Quickly add the peanut butter, sea salt and baking soda. Stir with a wooden spoon until it is all well combined.

Pour the peanut butter caramel sauce over the popcorn and mix well. Spread the popcorn over the prepared baking tray. Allow it to cool down. Once cooled, you can break them apart into smaller chunks. It will keep in an air-tight container till the next day. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Peanut & Ginger Zoodles with Thai Styled Mango & Carrot Slaw

Some meatless Monday inspiration. A very fresh salad packed with a lot of crunch since I kept the zoodles raw. If you don’t like them raw, you can always sauteed them in a pan and make this into a lukewarm salad. The Thai styled mango and carrot slaw balances out the richness of the peanut & ginger sauce. I love peanut butter, but it was only since I moved to the Netherlands that it became part of my diet. I love to add some to my porridge during winter.

Calve peanut butter became a staple in my pantry. It’s the brand my husband grew up eating, so it made sense for him to introduce it to me. Ever since, I haven’t looked back. So I’m very happy to have partnered with them to create this recipe, using their original peanut butter. If you love peanut butter, stay tuned because I have a snack recipe coming soon. Pieter and I were in London for the weekend, so more pictures and hotspots are coming to the blog soon too.

This recipe serves 2-3 people.

Ingredients:

For the zoodles:

4 zucchini

For the mango & carrot slaw:

3 carrots, shredded (I used rainbow carrots)

1 mango, julienned

5 tablespoons of chopped coriander

For the Thai styled dressing:

1 tablespoon of minced ginger

Juice of 1 lime

4 tablespoons of olive oil

4 tablespoons of white vinegar

1 teaspoon of fish sauce

1 tablespoon of soy sauce

1 tablespoon of honey

1 teaspoon of brown sugar

1 small bird’s eye chili, finely chopped

Pinch of garlic powder

Pinch of salt

1 teaspoon of sesame oil

For the peanut & ginger sauce:

2 tablespoons of minced ginger

130grs of Calve smooth peanut butter (1/2 a cup)

2 tablespoons of ginger syrup (or honey)

4 tablespoons of sesame oil

2 tablespoons of soy sauce

2 tablespoons of water

2 tablespoons of white vinegar

Pinch of salt

1 teaspoon of chili bean sauce

Pinch of garlic powder

To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. You can also buy the zoodles at the supermarket if you don’t feel like making them. Set them aside.

To make the Thai styled dressing, just place all of the ingredients in a jar with a lid. Close it and shake it until it emulsifies. Set it aside.

For the peanut and ginger sauce, place all of the ingredients in the blender and blend until smooth.

Right before serving mix the carrots, mango and coriander for the slaw with the dressing (remember to give it a good shake before adding it to the slaw).

Divide the zoodles between 2 or 3 bowls. Add the peanut & ginger sauce. Finish it by adding the slaw. Eat right away. Enjoy!

I like the zoodles raw since this is a cold salad. But if you don’t, you can always sautéed them in a pan for about 1 minute with a little bit of olive oil.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.