A chewier version of a classic, these popcorn balls are small and easy to eat. Melting the peanut butter before adding it to the caramel helps keep it hot enough to coat the popcorn evenly.
- Portion size 26 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Method
In large bowl, combine popcorn with peanuts; set aside.In saucepan, stir together brown sugar, butter and corn syrup over medium-low heat until sugar is dissolved. Increase heat to high; boil, without stirring, until candy thermometer reaches 250ºF (121ºC), or firm-ball stage (when 1/2 tsp syrup dropped into very cold water forms firm ball that is still quite pliable), about 8 minutes. Remove from heat.
Meanwhile, in microwaveable liquid measure, melt peanut butter on high until liquid, about 30 seconds. Holding pan at arm's length and averting face, stir peanut butter into caramel. Drizzle over popcorn mixture, stirring to combine. Add raisins; mix until popcorn is coated and chocolate is melted.
Spread on waxed paper–lined baking sheets. Let stand in cool, dry place until set, about 20 minutes. Break into clusters. (Make-ahead: Store in airtight container for up to 1 week.)
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 86 mg
- Sugars 15 g
- Protein 3 g
- Calories 181.0
- Total fat 10 g
- Potassium 146 mg
- Cholesterol 10 mg
- Saturated fat 4 g
- Total carbohydrate 22 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 3.0
