• Carla Hall

Caramel and Peanut Popcorn Balls

6 Servings

Prep Time: 10 mins

Cook Time: 10 hrs 20 mins

Total Time: 10 hrs 30 mins


1/2 cup popcorn kernels

1/2 teaspoon Kosher salt

3 cups peanuts (roasted, salted)

1 and 1/2 cups granulated sugar

1 cup water

1/2 cup light corn syrup

1/4 cup molasses

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

1/2 teaspoon Kosher salt

cooking spray

1 cup white chocolate chips


Line a baking sheet with parchment paper and set aside.

Place the popcorn kernels into a large brown paper bag and roll the top down to seal the bag. Transfer to the microwave and microwave on high until all the kernels have popped, about 4-5 minutes. Transfer popcorn to a large bowl and mix with peanuts. Set aside.

In a medium saucepan over medium heat, stir together the sugar, water, corn syrup, and molasses, and bring to a boil. Reduce to a simmer and cook until sauce reaches 260ºF, about 5-7 minutes. Remove from heat and stir in the apple cider vinegar, vanilla extract, and salt. Pour immediately on top of the popcorn and peanut mixture, stirring until evenly coated. Set aside and allow to cool slightly.

Once cool enough to handle, spray your hands with cooking spray and form mixture into baseball sized-balls, about 3-inches in diameter. Place formed balls on prepared baking sheet and set aside until cooled completely and hardened.

In a microwave safe bowl, add the white chocolate chips. Microwave for 30 seconds at a time, stirring in between, until completely melted. Transfer melted chocolate to a piping bag or ziptop bag and snip off the tip or corner. Pipe lines on the popcorn ball so it resembles a baseball and allow chocolate to cool.

Serve immediately or wrap in plastic wrap and keep up to 1 week.

Tip: Make smaller sized popcorn balls and tie them up in cellophane bag for festive party favors!

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