Caramel Corn Balls
Forget going out to eat or ordering takeout every time you crave American food. Try making Caramel Corn Balls at home. Watching your figure? This gluten free recipe has 498 calories, 63g of protein, and 14g of fat per serving. This recipe serves 8 and costs $3.48 per serving. From preparation to the plate, this recipe takes about 45 minutes. It works well as a hor d'oeuvre. Plenty of people made this recipe, and 417 would say it hit the spot. It is brought to you by Simply Sugar and Gluten Free. If you have molasses, popcorn, roasted pork, and a few other ingredients on hand, you can make it. Overall, this recipe earns a spectacular spoonacular score of 94%. Similar recipes include Honey Caramel Corn Balls, Corn Cake Bean Balls, Aka Fiesta Balls, and Caramel Popcorn Balls.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 teaspoon cider vinegar
1/2 cup plus 2 tablespoons honey
1/8 teaspoon kosher salt
2 tablespoons blackstrap molasses
6 cups popped popcorn
1 cup roasted, salted peanuts (optional)
2 tablespoons unsalted butter
1/4 cup water
Equipment:
candy thermometer
wooden spoon
sauce pan
bowl
popsicle sticks
plastic wrap
wax paper
Cooking instruction summary:
Grease a large, heatproof bowl and wooden spoon with canola oil. It should be well coated without being overly greasy. The caramel will stick to any spot that's not covered in oil.In a heavy bottomed, 4-quart saucepan combine the honey, water, blackstrap molasses, butter, vinegar and salt.Bring to a boil, stirring to melt the the butter. Cover and let boil for 3 - 4 minutes.Uncover and cook for another 4 - 5 minutes, until the temperature reaches 250F on a candy thermometer.Add the peanuts to to caramel mixture and stir well.Slowly pour the hot caramel over the popcorn while stirring to coat.Once the caramel is cool enough to handle, form into equal sized balls. If desired, put a popsicle stick in the center of each ball. (Note: I suggest wearing food-grade plastic gloves that are lightly covered in canola oil. This will keep the caramel corn from sticking to your hands. If you don't have gloves, oil your hands.)Let cool completely on wax paper. Wrap individually in plastic wrap or waxed paper. Store at room temperature.
Step by step:
1. Grease a large, heatproof bowl and wooden spoon with canola oil. It should be well coated without being overly greasy. The caramel will stick to any spot that's not covered in oil.In a heavy bottomed, 4-quart saucepan combine the honey, water, blackstrap molasses, butter, vinegar and salt.Bring to a boil, stirring to melt the the butter. Cover and let boil for 3 - 4 minutes.Uncover and cook for another 4 - 5 minutes, until the temperature reaches 250F on a candy thermometer.
2. Add the peanuts to to caramel mixture and stir well.Slowly pour the hot caramel over the popcorn while stirring to coat.Once the caramel is cool enough to handle, form into equal sized balls. If desired, put a popsicle stick in the center of each ball. (Note: I suggest wearing food-grade plastic gloves that are lightly covered in canola oil. This will keep the caramel corn from sticking to your hands. If you don't have gloves, oil your hands.)
3. Let cool completely on wax paper. Wrap individually in plastic wrap or waxed paper. Store at room temperature.
Nutrition Information:
covered percent of daily need
