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
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.
PEANUT CANDY POPCORN BALLS
Kids love these colorful novelties, concocted from popcorn, nuts, M&M's and marshmallows, so they make great stocking stuffers. Instead of balls, the salty-sweet recipe can be shaped into a cheery cake using a buttered angel food cake pan.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield about 20 popcorn balls.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the popcorn, peanuts, pecans and M&M's; set aside. In a large saucepan, combine the butter, oil and marshmallows; cook and stir until smooth. Pour over popcorn mixture; mix well., When cool enough to handle, shape into popcorn balls. Let stand at room temperature until firm before wrapping in plastic wrap or stacking.
Nutrition Facts : Calories 440 calories, Fat 29g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 195mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
POPCORN BALLS WITH PEANUTS AND RAISINS
For popping kernels, follow instructions on package, or use 12 cups plain popped microwave popcorn (without salt or butter). Also, try substituting other types of dried fruit and nuts for the raisins and peanuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 5
Steps:
- In a medium nonstick saucepan, melt 2 tablespoons butter over low heat. Add 1 bag (10 ounces) mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine 12 cups plain unsalted popped popcorn (from 2/3 cup kernels), 1/2 cup unsalted peanuts, and 1/2 cup raisins (be careful not to mix in any un-popped kernels).
- Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.
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
CARAMEL PEANUT POPCORN BASEBALLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 11m
Yield 4 baseballs
Number Of Ingredients 5
Steps:
- Place the popcorn in a food storage bag and crush with a small skillet. Pour the crushed popcorn mixture onto a cookie sheet and combine with nuts. Soften ice cream 15 seconds per pint in microwave oven. Use a large scoop to overpack a round ball of ice cream. Place ice cream onto cookie sheet and roll in coating. Cover odd-shapped ball in plastic wrap and use the wrap as a barrier to mold ball into a perfect circle the size of a baseball. Repeat to form 4 balls. You will use about 1 1/2 pints of ice cream total. Freeze until ready to serve. Garnish baseballs with caramel sauce, whipped cream and maraschino cherry.
CHEWY PEANUT BUTTER POPCORN BARS
Provided by Katie Lee Biegel
Categories dessert
Time 45m
Yield about 12 servings
Number Of Ingredients 6
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
- Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.
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
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