Peanut Butter Popcorn Balls
This is my mom's top-secret recipe. Her original recipe does not include any optional ingredients and it's still oh so delicious!
Servings 17 balls
Calories 216kcal
Ingredients
- 10 - 12 c. popcorn, popped
- 1 c. corn syrup, light
- ½ c. granulated sugar
- 1 tsp. cream of tartar
- ½ c. peanut butter
- ¼ tsp baking soda
Instructions
- Place the popcorn in a large bowl big enough for mixing in the cooked peanut butter caramel.
- Lay out a sheet of parchment or wax paper.
- In a medium pot, on medium heat, cook the corn syrup, granulated sugar, and cream of tarter.
- Stirring constantly, bring the mixture to a boil and boil for 20 to 30 seconds.
- Remove from heat.
- Stir in the peanut butter and baking soda until an even consistency is acheived.
- Pour the peanut butter caramel mixture over the cooked popcorn and stir quickly to evenly incorporate.
- Using a little butter or tiny bit of water on yoru hands, quickly shape the popcorn balls into balls approximately 3 ¾-inch diameter. As you shape, lightly squeeze the popcorn together.
- Place on wax paper to cool undisturbed.
- Once cooled, wrap popcorn individually in plastic wrap and store at room temperature for 5 days or up to a month if frozen.
Nutrition
Serving: 1ball | Calories: 216kcal | Carbohydrates: 70g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 222mg | Potassium: 72mg | Fiber: 2g | Sugar: 26g
