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.
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