Campfire Popcorn

If you ask me, this is the only way to eat popcorn.

So easy, so addicting, and best of all, no baking required. This sweet, slightly salty, peanut buttery, chocolate drizzled, sprinkled popcorn treat brings a cozy, campfire night to a whole new level. I had originally made it for my kids to enjoy, then found myself fighting for the last crumbs in the bowl.

You could also call this “everything but the kitchen sink” popcorn, as it’s loaded with every delicious ingredient possible. If you’re thinking it sounds like too much, don’t. That would be a mistake. This popcorn is not too much. It’s just right. I want to take it with me everywhere I go.

If you’re feeling daring you could use crunchy peanut butter instead of creamy. I mean, at this point, why not? Add more fuel to the fire.

This popcorn treat gets its name from the Sprinkle Pop mix, “Campfire”. It has tiny marshmallows and warm, vibrant colors, much like a roasting outdoor fire. You can use any sprinkles you like or leave them out completely. But why?

Campfire Popcorn

*Makes about 9 cups

You’ll need:

• 2 bags of salted microwave popcorn (I use Orville Redenbacher’s Naturals Simply Salted)

• 1/2 cup granulated sugar

• 1/2 cup honey

• 1/2 cup creamy peanut butter (such as Jif or Skippy)

• 1/4 tsp kosher or sea salt

• 1/2 tsp pure vanilla extract

• 1 cup of crushed honey graham cracker crumbs

• 6 oz melted dark chocolate (I use Ghirardelli chocolate melting wafers)

• 6 oz melted white chocolate (I use Ghirardelli white chocolate melting wafers)

• 4 oz Sprinkle Pop Campfire sprinkle mix (or sprinkles of choice)

1. Line 2 baking sheets with parchment paper and set aside.

2. Pop the popcorn bags separately in the microwave, according to the box instructions. Pour both bags into an extra large bowl. If desired, sprinkle with some extra salt to taste. Set aside.

3. In a medium size sauce pan, over medium heat, combine the sugar and honey. Stir until the sugar dissolves. Bring the mixture to a simmer for 2 minutes.

4. Add the peanut butter. Stir until the peanut butter is melted and the mixture is smooth.

5. Add the salt and vanilla extract.

6. Pour the mixture over the popped popcorn. Add the graham cracker crumbs. Using a rubber spatula or wooden spoon, toss the popcorn until all the pieces are well coated with the mixture.

7. Scatter the coated popcorn evenly between two baking sheets, being careful not to overlap too much. Drizzle with melted dark and white melted chocolate. Quickly, while the chocolate is still melted, add a generous amount of sprinkles.

8. Let the popcorn sit in a cool place till the chocolate is set.

9. Break the pieces apart and serve.

10. The popcorn tastes best the day it’s made, but will keep for several days in an airtight container.