Sweet and Salty Popcorn BallsFebruary 1, 2012
We eat a lot of popcorn in this house. It’s always our go-to snack after the kids go to bed. Most nights it’s the simple homemade popcorn using our popcorn maker with a little bit of butter and salt. I generally don’t feel bad eating a few cups of this before bed.
And then there’s those nights when I want popcorn, but I also want something sweet. And that turns into caramel corn. Or a recipe I have for Cinnabun Popcorn. Or these little Sweet and Salty Popcorn Balls.
I saw this recipe in an All You Magazine, and because of my love of popcorn knew I would make them. I just didn’t realize how addicting and yummy they would be. They’re sweet, and yet salty. The white chocolate chips I used melted slightly, and what a wonderful thing that is. The recipe also called for toffee bits, which I left out, but I bet they would be even better with them.
Sweet and Salty Popcorn Balls
recipe from All You Magazine
- 4 T. butter
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 7 oz. sweetened condensed milk
- 2 tsp. vanilla extract
- 10 cups popped popcorn
- 1/2 cup salted peanuts, chopped
- 1/2 cup toffee bits
- 1/2 cu white chocolate chips
- coarse sea salt, optional
- Line a baking sheet with parchment paper, and set aside.
- In a medium sauce pan over medium heat, combine your butter, sugar, and corn syrup. After butter is melted, bring to a boil, and then add condensed milk. Continue to boil for 5 minutes, continuously stirring to prevent scorching. Remove from heat and add vanilla extract.
- Place popcorn in a large bowl. Pour butter mixture over popcorn, stirring until coated completely. Set aside until mixture has cooled enough where you can handle it. Toss in peanuts, toffee, and chocolate chips.
- Spray your hands with a non-stick spray and roll popcorn into 2-inch balls. (Which is about 1/4 cup per ball.) Place balls on baking sheet, and sprinkle with salt. Let cool completely.
- Makes about 30 balls.
— the Jilb