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Caramel and Peanut Popcorn Balls CLINTON KELLY, CARLA HALL

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The perfect game day treat!

ingredients
CARAMEL AND PEANUT POPCORN BALLS
1/2 cup popcorn kernels
1/2 teaspoon Kosher salt
3 cups peanuts (roasted, salted)
1 and 1/2 cups granulated sugar
1 cup water
1/2 cup light corn syrup
1/4 cup molasses
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon Kosher salt
cooking spray
1 cup white chocolate chips

directions
Line a baking sheet with parchment paper and set aside.
Place the popcorn kernels into a large brown paper bag and roll the top down to seal the bag. Transfer to the microwave and microwave on high until all the kernels have popped, about 4-5 minutes. Transfer popcorn to a large bowl and mix with peanuts. Set aside.
In a medium saucepan over medium heat, stir together the sugar, water, corn syrup, and molasses, and bring to a boil. Reduce to a simmer and cook until sauce reaches 260ºF, about 15-20 minutes. Remove from heat and stir in the apple cider vinegar, vanilla extract, and salt. Pour immediately on top of the popcorn and peanut mixture, stirring until evenly coated. Set aside and allow to cool slightly.
Once cool enough to handle, spray your hands with cooking spray and form mixture into baseball sized-balls, about 3-inches in diameter. Place formed balls on prepared baking sheet and set aside until cooled completely and hardened.
In a microwave safe bowl, add the white chocolate chips. Microwave for 30 seconds at a time, stirring in between, until completely melted. Transfer melted chocolate to a piping bag or zip-top bag and snip off the tip or corner. Pipe lines on the popcorn ball so it resembles a baseball and allow chocolate to cool.
Serve immediately or wrap in plastic wrap and keep up to 1 week.
Tip: Make smaller sized popcorn balls and tie them up in cellophane bag for festive party favors!

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