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Sweet and Salty Popcorn Balls

February 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

Ingredients:

  • 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

Directions:

  1. Line a baking sheet with parchment paper, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!
  6. Makes about 30 balls.

— the Jilb

 

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