Chocolate Popcorn Balls
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Popcorn and roasted peanuts held together with a cooked molasses and chocolate syrup, shaped into six balls. A sweet homemade treat that keeps about a week.
Ingredients
- 1/4 cup white corn syrup
- 1/3 cup water
- 3/4 cup sugar
- 2 tablespoons molasses
- 1 tablespoon butter
- 1 ounce unsweetened chocolate
- 1 teaspoon vanilla
- 1/2 cup popped corn
- 1 cup roasted peanuts
Equipment
- saucepan
- candy thermometer
Directions
- In a heavy saucepan, mix together the corn syrup, water, sugar, molasses, and butter.
- Cook over moderate heat until a candy thermometer reads 280 degrees.
- Take the pan off the heat.
- Stir in the unsweetened chocolate and vanilla until smooth.
- Pour the hot syrup over the popped corn and roasted peanuts.
- While it is still warm enough to handle, shape into 6 medium balls.
- Let cool all the way before storing or wrapping.
Notes
Lightly butter your hands before shaping. Store cooled balls in an airtight container at room temperature (not the refrigerator); use within 1 week.
Nutrition
Serving: 78g | Calories: 348kcal | Carbohydrates: 48g | Protein: 6.7g | Fat: 17g | Saturated Fat: 4.6g | Trans Fat: 0.1g | Cholesterol: 5.2mg | Sodium: 128mg | Potassium: 300mg | Fiber: 2.9g | Sugar: 42g | Vitamin A: 60IU | Vitamin C: 0mg | Calcium: 36mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 balls; white corn syrup counted as light corn syrup, unsweetened chocolate counted as unsweetened baking chocolate, popped corn counted as air-popped popcorn, roasted peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.