Peanut Butter Popcorn Balls
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Popped corn bound with a cooked peanut butter and corn syrup coating, shaped into large balls by hand. A homemade treat that keeps about a week.
Ingredients
- 4 quarts popped corn
- 1/2 cup light corn syrup
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 2 tablespoons margarine
- Butter or margarine for your hands (for shaping)
Equipment
- saucepan
- mixing bowl
- candy thermometer
Directions
- Put the corn syrup, sugar, and cream of tartar in a large saucepan.
- Bring to a boil and cook to the soft-ball stage, roughly 235 to 240°F.
- Take it off the heat and stir in the peanut butter.
- Add the baking soda and margarine and stir until the margarine melts.
- Quickly pour over the popped corn in a large bowl and toss to coat.
- While it is still warm enough to handle, shape into balls with greased hands.
Notes
Wrapped or airtight at room temperature in a cool, dry place up to about 1 week.
Nutrition
Serving: 69g | Calories: 291kcal | Carbohydrates: 45g | Protein: 5.7g | Fat: 12g | Saturated Fat: 3.6g | Trans Fat: 0.1g | Cholesterol: 7.6mg | Sodium: 145mg | Potassium: 226mg | Fiber: 3.1g | Sugar: 30g | Vitamin A: 120IU | Vitamin C: 0mg | Calcium: 13mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 balls; popped corn counted as air-popped popcorn, creamy peanut butter counted as smooth peanut butter, margarine counted as butter. Brands and portions vary, so use it only as an approximation.