Sticky Peanut Butter Popcorn Balls Recipes

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:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.

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:

• 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:

• 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.

Steps:

• Combine marshmallows, butter, and brown sugar in a microwave-safe bowl; heat in microwave until marshmallows are melted and mixture is smooth, 30 to 60 seconds.
• Place popcorn in a bowl and pour marshmallow mixture over popcorn; stir to coat.