CANDY CORN & PEANUT POPCORN BALLS
My daughter and I enjoy baking and cooking together, and this recipe is one my daughter can help make and then share at school.-Kim Shireman, Searcy, Arkansas
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cook popcorn according to package directions; place in a large bowl. Add candy corn and peanuts; mix well., In a large saucepan, combine marshmallows, butter and oil. Cook and stir over medium-low heat until melted. Stir in vanilla. Pour over popcorn mixture; mix well. Cool slightly., With greased hands, shape mixture into 12 popcorn balls, about 2-1/3 cups each. Place on waxed paper; let stand until set.
Nutrition Facts :
PEANUT BUTTER POPCORN BALLS
My mom made these every Halloween when I was a kid and you could still give this out as a treat. It still is a treat as a moist and chewy fall snack. You can make into balls or leave loose and serve like carmel corn if you prefer.
Provided by Lilcat
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 55m
Yield 16
Number Of Ingredients 5
Steps:
- Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
- Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 34.9 g, Cholesterol 7.6 mg, Fat 11.4 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 107.2 mg, Sugar 18.5 g
PEANUT BUTTER POPCORN BALLS WITH REESE'S CANDY
Great fun popcorn balls for any party. I love to make them at Halloween time and during the fall. So easy too!
Provided by themcmullens96_7874
Categories Dessert
Time 20m
Yield 14-18 serving(s)
Number Of Ingredients 6
Steps:
- Line a baking sheet or work surface with waxed paper; set aside.
- Stir sugar, corn syrup, butter and peanut butter together in a large saucepan. Bring to a FULL boil over medium heat.
- Place popped popcorn in a large bowl. Pour sugar mixture over popcorn and stir until well coated.
- Stir in the Reese's gently and allow mixture to cool slightly. Don't wait too long as it will get too hard and you won't be able to form the popcorn balls.
- Coat your hands in butter and form balls any size you like. Let cool fully on the wax paper.
- Wrap each ball in plastic wrap and store in an airtight container.
Nutrition Facts : Calories 188.5, Fat 7.8, SaturatedFat 4.2, Cholesterol 6.5, Sodium 67.2, Carbohydrate 28.8, Fiber 1.3, Sugar 17.9, Protein 3.1
PEANUTTY POPCORN BALLS
Send yuletide visitors home with one of these tasty gourmet treats wrapped in colored cellophane and pretty ribbons, suggests Candace Harris from Walker, Minnesota...or tuck one in the toe of Christmas stockings.
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 2 popcorn balls.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the popcorn and peanuts; set aside. In a small microwave-safe bowl, combine the brown sugar, corn syrup, peanut butter and salt. Microwave, uncovered, on high for 30-45 seconds or until bubbly; stir. Pour over popcorn mixture; mix well. When cool enough to handle, quickly shape into two 2-1/2-in. balls. Let stand at room temperature until firm before wrapping in plastic wrap.
Nutrition Facts : Calories 421 calories, Fat 25g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 394mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 5g fiber), Protein 12g protein.
PEANUT-POPCORN BALLS
For anyone who grew up loving Cracker Jack, Crunch 'n Munch, or Fiddle Faddle, our caramel-coated peanut-popcorn balls are like edible time machines. A little baking soda in the caramel keeps it light and lacy, and baking the balls after forming helps set and dry them, so they end up crisp, not tacky. Wrap them in plain parchment and striped waxed paper for the full bonbon effect.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h10m
Yield Makes 14
Number Of Ingredients 9
Steps:
- Preheat oven to 225°F. Place popcorn in a large bowl. Melt butter in a medium heavy saucepan over medium heat. Stir in brown sugar and corn syrup; cook, stirring occasionally, until thoroughly combined. Increase heat to high; bring to a boil without stirring. Cook until mixture registers 245° to 248° on a candy thermometer, 2 to 4 minutes.
- Turn off heat; stir in molasses, salt, and baking soda to completely combine. Keep stirring until mixture turns very foamy and lightens in color and bubbles up quite a bit.
- Pour hot syrup over popcorn mixture and immediately sprinkle peanuts over top; stir until all kernels and nuts are coated. Let stand briefly. Meanwhile, put on a pair of rubber gloves and spray them with cooking spray (this isn't required, but it will help protect your hands from the heat, and it's important to work while the mixture is still warm).
- Working quickly, use your hands to form mixture into balls, each about 1 cup in volume (if you have a 1-cup scoop, use that!). Transfer balls to a parchment-lined baking sheet. Once all have been formed, go back and use your hands to press them into tighter balls, so they really hold together. Let stand 15 minutes.
- Bake 45 minutes. (If one or two balls fall apart during baking, let cool briefly, then re-form.) Let cool completely. Store in an airtight container at room temperature up to 2 weeks.
STICKY PEANUT BUTTER POPCORN BALLS
Make and share this Sticky Peanut Butter Popcorn Balls recipe from Food.com.
Provided by Candace Michelle
Categories Candy
Time 20m
Yield 10 balls, 10 serving(s)
Number Of Ingredients 7
Steps:
- Place popcorn, candies, and peanuts in a large bowl, set aside.
- In a large saucepan over medium heat, bring sugar and corn syrup to a boil, stirring occasionally.
- Remove from heat and stir in peanut butter and vanilla.
- Quickly pour over popcorn mixture and mix well.
- When cool enough to handle, shape into 10 2 1/2 in balls. Let stand at room temperature until firm.
- Wrap in plastic wrap.
Nutrition Facts : Calories 358.6, Fat 20.3, SaturatedFat 4.2, Sodium 276.6, Carbohydrate 39.5, Fiber 3.7, Sugar 21.6, Protein 10.2
PEANUT BUTTER POPCORN BALLS
I created this tasty treat for my daughter's fourth birthday party. Fun and easy and no corn syrup!
Provided by Motivated Mama
Categories Dessert
Time 30m
Yield 10 Balls, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan mix the honey and brown sugar. Bring to a boil while stirring then add peanut butter and vanilla. Stir until well combined.
- Place the popcorn into a large bowl and pour hot mixture over it and stir until it is well coated.
- The popcorn mixture will be hot but as soon as your hands can take the heat begin forming it into softball sized balls by compressing the popcorn tightly with your hands and placing them on a wax or parchment paper lined cookie sheet. Once all balls are formed, put the cookie sheet into the fridge to cool.
- (it doesn't take long but they can be left over night, it doesn't really matter).
- To keep little hands from getting too sticky, shove a stick into each ball after it has cooled.
Nutrition Facts : Calories 16758.8, Fat 269.1, SaturatedFat 44, Sodium 1222.6, Carbohydrate 3241.5, Fiber 560.2, Sugar 313, Protein 538.5
PEANUT BUTTER POPCORN BALLS
Friends and family are always happy to receive these tasty peanut butter popcorn balls. I love making them as well as eating them! -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place popcorn and peanuts in a large bowl; set aside. In a large heavy saucepan over medium heat, bring sugar and corn syrup to a rolling boil, stirring occasionally. Remove from the heat; stir in peanut butter and vanilla. Quickly pour over popcorn mixture and mix well., When cool enough to handle, quickly shape into ten 2-1/2-in. balls; insert a lollipop stick into each ball. Let stand at room temperature until firm; wrap in plastic.
Nutrition Facts : Calories 281 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 3g fiber), Protein 7g protein.
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