Best Peanut Popcorn Balls Recipes

PEANUT BUTTER POPCORN BALLS

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.

PEANUT BUTTER POPCORN BALLS

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.

PEANUT BUTTER POPCORN BALLS

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.

PEANUT CANDY POPCORN BALLS

Steps:

• In a large bowl, combine the popcorn, peanuts, pecans and M&M's; set aside. In a large saucepan, combine the butter, oil and marshmallows; cook and stir until smooth. Pour over popcorn mixture; mix well., When cool enough to handle, shape into popcorn balls. Let stand at room temperature until firm before wrapping in plastic wrap or stacking.

STICKY PEANUT BUTTER POPCORN BALLS

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.

CANDY CORN & PEANUT POPCORN BALLS

Steps:

• Cook popcorn according to package directions; place in a large bowl. Add candy corn and peanuts; mix well., In a large saucepan, combine marshmallows, butter and oil. Cook and stir over medium-low heat until melted. Stir in vanilla. Pour over popcorn mixture; mix well. Cool slightly., With greased hands, shape mixture into 12 popcorn balls, about 2-1/3 cups each. Place on waxed paper; let stand until set.

PEANUT BUTTER POPCORN BALLS WITH REESE'S CANDY

Steps:

• Line a baking sheet or work surface with waxed paper; set aside.
• Stir sugar, corn syrup, butter and peanut butter together in a large saucepan. Bring to a FULL boil over medium heat.
• Place popped popcorn in a large bowl. Pour sugar mixture over popcorn and stir until well coated.
• Stir in the Reese's gently and allow mixture to cool slightly. Don't wait too long as it will get too hard and you won't be able to form the popcorn balls.
• Coat your hands in butter and form balls any size you like. Let cool fully on the wax paper.
• Wrap each ball in plastic wrap and store in an airtight container.

PEANUT-POPCORN BALLS

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.

PEANUT BUTTER CHEERIOS® POPCORN BALLS

Steps:

• In 5-quart Dutch oven, melt butter over low heat. Stir in marshmallows; cook and stir about 10 minutes or until marshmallows are melted. Remove from heat.
• Add remaining ingredients; stir until well coated. Form into 15 balls, about 1/2 cup each. (If needed, spray hands with cooking spray to keep from sticking.) Wrap popcorn balls in waxed paper or foil.

PEANUT & POPCORN BALLS

Steps:

• Place popcorn and peanuts in a large bowl. In a large microwave-safe bowl, heat marshmallows and butter on high for 2 to 2-1/2 minutes or until melted; stir in gelatin powder until dissolved. Pour over popcorn mixture and toss to coat., With lightly buttered hands, quickly shape mixture into twelve 2-1/2-in. balls. Let stand at room temperature until firm before wrapping in plastic wrap.

CHOCOLATE PEANUT BUTTER CHEERIOS POPCORN BALLS

Steps:

• In a large microwave safe bowl combine marshmallows and butter and microwave in 30 second increments until melted. Alternatively marshmallows and butter can be melted in a saucepan.
• Remove from heat and add in popcorn and Chocolate Peanut Butter Cheerios, stir to combine. If desired add in peanut butter candies.
• Lightly coat hands with non-stick cooking spray or oil. Using hands shape mixture into 12 balls. Place on a baking sheet covered with a silicone baking mat or parchment paper. If desired place straws or sticks into balls. Serve or wrap each ball in plastic wrap.

HONEY PEANUT BUTTER POPCORN BALLS RECIPE - (4/5)

Steps:

• Pop popcorn. Line a baking sheet with parchment or wax paper. In a small saucepan over medium heat, combine the peanut butter and honey. Stir continuously as it cooks. Once well blended, immediately pour over popcorn evenly. Gently mix with a spatula until well coated. Using a large spoon, drop heaping spoonfuls (about 2 Tablespoons) of the popcorn mixture in rows on the baking sheet. Press each pile of popcorn mixture firmly into a one-inch ball. Let cool completely before serving.

PEANUT BUTTER & JELLY POPCORN BALLS RECIPE - (4.2/5)

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!