Peanut Butter Jelly Popcorn Balls Recipe 425

Steps:

• Place popcorn and peanuts in a large bowl; set aside. In a large heavy saucepan over medium heat, bring sugar and corn syrup to a rolling boil, stirring occasionally. Remove from the heat; stir in peanut butter and vanilla. Quickly pour over popcorn mixture and mix well., When cool enough to handle, quickly shape into ten 2-1/2-in. balls; insert a lollipop stick into each ball. Let stand at room temperature until firm; wrap in plastic.

Steps:

• Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
• Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.

Steps:

• Air pop the popcorn, pour into a large bowl and set aside to cool off completely. Make sure to remove any unpopped kernels so you don't break a tooth! In a medium sauce pan mix together the peanut butter, sweetener, vanilla and salt over medium heat. Heat until well blended then cool for about 2 minutes. Pour the peanut butter mixture over the popcorn and stir well to completely coat the popcorn. Once the popcorn is not hot to the touch but still nicely warm and gooey form into the balls. Make sure to squeeze the balls well to ensure they stay together. Make all the balls and set aside on a cookie sheet or large plate. You can spray your hands with cooking spray to help keep the balls from transferring all the peanut butter to your hands or just wet with water between each ball. Once you have made all the balls scoop approximately 1/4 teaspoon of jelly and put it into the palm of your had. Roll one ball in the jelly to coat it and have the jelly get into the popcorn grooves. Set the ball back on the tray and continue doing that until you have coated all the popcorn balls. If the balls are a little too sticky place them into the fridge for about 15 minutes and they should set up well. If they are staying together well then start eating and ENJOY!

Steps:

• Place popcorn, candies, and peanuts in a large bowl, set aside.
• In a large saucepan over medium heat, bring sugar and corn syrup to a boil, stirring occasionally.
• Remove from heat and stir in peanut butter and vanilla.
• Quickly pour over popcorn mixture and mix well.
• When cool enough to handle, shape into 10 2 1/2 in balls. Let stand at room temperature until firm.
• Wrap in plastic wrap.

Steps:

• Preheat oven to 225°F. Place popcorn in a large bowl. Melt butter in a medium heavy saucepan over medium heat. Stir in brown sugar and corn syrup; cook, stirring occasionally, until thoroughly combined. Increase heat to high; bring to a boil without stirring. Cook until mixture registers 245° to 248° on a candy thermometer, 2 to 4 minutes.
• Turn off heat; stir in molasses, salt, and baking soda to completely combine. Keep stirring until mixture turns very foamy and lightens in color and bubbles up quite a bit.
• Pour hot syrup over popcorn mixture and immediately sprinkle peanuts over top; stir until all kernels and nuts are coated. Let stand briefly. Meanwhile, put on a pair of rubber gloves and spray them with cooking spray (this isn't required, but it will help protect your hands from the heat, and it's important to work while the mixture is still warm).
• Working quickly, use your hands to form mixture into balls, each about 1 cup in volume (if you have a 1-cup scoop, use that!). Transfer balls to a parchment-lined baking sheet. Once all have been formed, go back and use your hands to press them into tighter balls, so they really hold together. Let stand 15 minutes.
• Bake 45 minutes. (If one or two balls fall apart during baking, let cool briefly, then re-form.) Let cool completely. Store in an airtight container at room temperature up to 2 weeks.

Steps:

• In a saucepan mix the honey and brown sugar. Bring to a boil while stirring then add peanut butter and vanilla. Stir until well combined.
• Place the popcorn into a large bowl and pour hot mixture over it and stir until it is well coated.
• The popcorn mixture will be hot but as soon as your hands can take the heat begin forming it into softball sized balls by compressing the popcorn tightly with your hands and placing them on a wax or parchment paper lined cookie sheet. Once all balls are formed, put the cookie sheet into the fridge to cool.
• (it doesn't take long but they can be left over night, it doesn't really matter).
• To keep little hands from getting too sticky, shove a stick into each ball after it has cooled.