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Peanut Butter Popcorn Balls

Course Snack
Cuisine American
Keyword corn syrup candy, homemade popcorn balls, peanut butter treats, popcorn balls
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 balls
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)

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.