Peanut Popcorn Balls bring together crisp popcorn, shelled peanuts, and a glossy sugar coating in a treat made for sharing. Popcorn balls have a long place in American homemade candy traditions, especially at autumn gatherings and Halloween parties. This typewritten card adds peanuts for a satisfying crunch and a little vinegar to the syrup, which helps discourage sugar crystallization. Rather than using marshmallows, the recipe cooks sugar and corn syrup to a precise temperature before coating the popcorn. Its most charming instruction is also practical: enlist some help before the syrup hardens. The result is about thirty sweet, nutty popcorn balls, ready for a party platter or individual wrapping.
Ingredients
- 2 cups sugar
- ½ cup corn syrup
- 1 ¼ cups hot water
- 1 tsp vanilla extract
- 1 tbsp vinegar
- ⅓ tsp salt
- 5 quarts popped popcorn (unsalted, 20 cups)
- 1 ½ cups peanuts (shelled )
Instructions
Step 1: Prepare the popcorn and peanuts
- Measure 20 cups of popped, unsalted popcorn.
- Remove any unpopped kernels.
- Place the popcorn and shelled peanuts in a very large heatproof bowl and toss together.
- Line trays with parchment paper for the finished balls.
Step 2: Dissolve the sugar
- Combine the sugar, corn syrup, and hot water in a large, heavy saucepan.
- Place over low heat.
- Stir until the sugar has completely dissolved.
Step 3: Cook the syrup to 260°F
- Continue cooking without stirring until a candy thermometer registers 260°F.
- The card describes this as the stage when a little syrup dropped into cold water forms a hard ball.
Step 4: Add the remaining syrup ingredients
- Carefully add the vanilla, vinegar, and salt; the hot syrup may bubble or release steam.
- Continue cooking until the thermometer reaches 264°F.
- The card describes the syrup at this point as forming a very hard ball in cold water, but not becoming brittle.
Step 5: Coat the popcorn
- Remove the saucepan from the heat.
- Carefully pour the hot syrup over the popcorn and peanuts.
- Immediately stir with a wooden spoon, folding the mixture to distribute the coating.
Step 6: Shape the balls
- Let the mixture cool just until it can be handled safely while remaining pliable.
- Lightly grease your hands.
- Using gentle pressure, shape the mixture into approximately thirty 3-inch balls.
- Work promptly, with another adult helping if possible, because the coating hardens quickly.
Step 7: Cool completely
- Place the popcorn balls on the prepared trays.
- Allow them to cool and set completely before serving or wrapping.
Tips
- Use a candy thermometer: The difference between 260°F and 264°F is small, making temperature measurement especially useful.
- Remove unpopped kernels: Check the popcorn carefully before adding the syrup.
- Choose a roomy bowl: Twenty cups of popcorn need plenty of space for thorough mixing.
- Prepare everything first: Have the bowl, spoon, trays, and helper ready before cooking the syrup.
- Handle cautiously: Hot candy syrup can burn. Adults should cook and shape this mixture.
- Press gently: Compress only enough to hold the balls together, preserving their light texture.
- Adjust the salt if necessary: Salted peanuts can be used, but consider reducing the added salt.
- Wrap after cooling: Individually wrap the completely cooled balls and keep them in an airtight container at room temperature.
- Make smaller portions: Shape smaller balls for bite-size treats; the yield and nutrition per piece will change.
Transcription of the Original Recipe
Read or copy the transcription
PEANUT POPCORN BALLS 2 c sugar 1 T vinegar 1/2 c corn syrup 1/3 t salt 1 1/4 c water 1 1/2 c peanuts, shelled 1 t vanilla 5 quarts popcorn, unsalted Combine sugar, corn syrup, and hot water, Place over low heat, stirring until sugar is dissolved. Cook without stirring to 260 F. (hard ball in cold water). Add vanilla, vinegar, and salt; cook to 264 (very hard ball but not brittle in cold water). Combine popcorn and peanuts in bowl. Pour syrup over, stir with wooden spoon to coat kernels. With hands slightly greased form into balls, using little pressure. Note: You will need help in forming balls before syrup hardens. Makes about 30- 3 inch balls
From Transcription to Instructions
Hey there from Salvaged Recipes, we love this little original directions but it skips a few how-to beats, so our instructions fill them in for you. The original jumps from syrup to “form into balls, ” while the instructions walk you through prepping the popped corn and peanuts and lining trays so you’re ready when the syrup comes off the heat, and they spell out waiting until the mixture is cool enough to handle, greasing your hands, and shaping gently with help because the coating sets fast.
Nutrition
Calories: 141kcalCarbohydrates: 26gProtein: 2.8gFat: 4.1gSaturated Fat: 0.6gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 2gSodium: 35mgPotassium: 84mgFiber: 1.7gSugar: 18.2gVitamin A: 1IUCalcium: 6mgIron: 0.5mg
