This Peanut-Popcorn Balls recipe is a chewy and salty-sweet treat, which is made with popcorn and roasted peanuts. It’s a classic, foolproof recipe, perfect for parties and holidays.
Peanut-Popcorn Balls Ingredients
- 14 cups Popped Popcorn (from ½ cup kernels)
- 4 tablespoons unsalted butter
- 1 ¼ cups packed light-brown sugar
- ⅓ cup light corn syrup
- 2 tablespoons unsulfured molasses
- 2 teaspoons kosher salt (we use Diamond Crystal)
- ¼ teaspoon baking soda
- 1 cup roasted red-skinned salted peanuts or cocktail peanuts
- Vegetable-oil cooking spray, for gloves
How To Make Peanut-Popcorn Balls
- Prep the oven and popcorn: Preheat your oven to a low 225°F. Place the popped popcorn in a very large bowl.
- Make the caramel syrup: In a medium heavy saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup. Increase the heat to high and bring the mixture to a boil without stirring. Cook for 2 to 4 minutes, until a candy thermometer registers 245° to 248°F.
- Finish the syrup: Turn off the heat and carefully stir in the molasses, salt, and baking soda. The mixture will become very foamy and lighten in color.
- Coat the popcorn and peanuts: Immediately pour the hot syrup over the popcorn. Sprinkle the peanuts on top and stir quickly with a greased spatula until everything is evenly coated.
- Form the popcorn balls: Let the mixture stand for a minute to cool slightly. Put on a pair of rubber gloves and spray them with cooking spray. Working quickly while the mixture is still warm, form it into balls, using about 1 cup of the mixture for each. Place the balls on a parchment-lined baking sheet. Once all have been formed, go back and press them into tighter balls. Let them stand for 15 minutes.
- Bake and cool: Bake the popcorn balls for 45 minutes. If any fall apart during baking, let them cool briefly and re-form them. Let the baked popcorn balls cool completely on the baking sheet before storing.
Recipe Tips
- How to prevent the popcorn balls from being too sticky? The final baking step is key. The low, slow bake helps to dry out the caramel, making the balls firm and less sticky. Letting them cool completely is also crucial for them to set properly.
- Can I use a different kind of nut? Yes, this recipe is very flexible. Roasted almonds, cashews, or pecans would be a delicious substitute for the peanuts.
- What if I don’t have a candy thermometer? You can use the cold water test. After the syrup has boiled for about 2 minutes, drop a small spoonful into a glass of cold water. It should form a firm, but pliable, ball.
- How to keep the hot caramel from sticking to my hands? The recipe’s tip of using greased rubber gloves is the best method. It protects your hands from the heat and prevents the sticky mixture from clinging to them.
What To Serve With Peanut-Popcorn Balls
These sweet and salty treats are a perfect standalone snack for any occasion. They are great for:
- Holiday parties and cookie exchanges
- Movie nights at home
- School bake sales
- Packing in lunch boxes
How To Store Peanut-Popcorn Balls
- Room Temperature: Once completely cool, store the popcorn balls in an airtight container at room temperature. They will stay fresh and crispy for up to 2 weeks.
Peanut-Popcorn Balls Nutrition Facts
- Serving Size: 1 popcorn ball
- Calories: 250 kcal
- Fat: 10g
- Carbohydrates: 38g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen for a few reasons: the caramel didn’t reach the correct temperature, you didn’t work quickly enough while the mixture was warm and pliable, or you didn’t press the balls together firmly enough.
Corn syrup is important for creating a smooth caramel that doesn’t crystallize. You could try substituting it with honey or maple syrup, but be aware that this will change the flavor and may result in a slightly different texture.
Yes! For a chocolatey twist, you can let the balls cool completely and then drizzle them with melted chocolate. Sprinkles or mini chocolate chips can also be added, but stir them in after the hot syrup has cooled slightly to prevent them from melting.
Try More Recipes:
- Movie-Theater-Style Popcorn Recipe
- Elote-Style Popcorn Recipe
- I Tried Martha Stewart’s Candied Bacon, and It Got Me in Trouble with Myself
Peanut-Popcorn Balls Recipe
Description
A classic sweet and salty treat of crunchy popcorn and peanuts held together with a chewy homemade caramel and baked for the perfect finish.
Ingredients
Instructions
- Preheat oven to 225°F. Place popcorn in a very large bowl.
- In a saucepan, melt butter, then stir in brown sugar and corn syrup. Boil without stirring for 2-4 minutes, until a candy thermometer reads 245-248°F.
- Remove from heat and stir in molasses, salt, and baking soda until foamy.
- Pour the hot syrup over the popcorn and peanuts; stir quickly to coat.
- Using greased hands, quickly form the mixture into firm balls and place on a parchment-lined baking sheet. Let stand for 15 minutes.
- Bake for 45 minutes.
- Let the popcorn balls cool completely on the baking sheet before serving or storing.
Notes
- A candy thermometer is highly recommended for the most accurate and consistent results.
- Working quickly while the caramel is still warm is essential for forming the balls.
- The final, low-temperature bake is the secret to a perfectly crisp and non-sticky popcorn ball.
- These make a wonderful homemade gift for the holidays.