Peanut Butter-Sriracha Popcorn Balls
You can never have too many side dish recipes, so give Peanut Butter-Sriracha Popcorn Balls a try. For 34 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 22g of fat, and a total of 279 calories. This recipe serves 8. This recipe from Foxes Love Lemons has 14 fans. A few people really liked this American dish. Head to the store and pick up vegetable oil, peanuts, creamy peanut butter, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 13%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Peanut Butter Popcorn Balls, Peanut Butter Popcorn Balls, and Peanut Butter Popcorn Balls.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 5 minutes
Ingredients:
1 tablespoon black sesame seeds
1/4 cup light corn syrup
1-1/2 tablespoons creamy peanut butter
1/4 cup granulated sugar
1/2 teaspoon ground ginger
1/2 cup roughly chopped peanuts
4 cups popped JOLLY TIME KettleMania Pop Corn
1 tablespoon sriracha
1 tablespoon unsalted butter
Vegetable oil, for hands
Equipment:
baking paper
baking pan
pot
plastic wrap
Cooking instruction summary:
Line rimmed baking pan with waxed paper or parchment paper; set aside.In large saucepot, stir together sugar, corn syrup, peanut butter, sriracha, butter and ginger. Heat to boiling over medium-high heat. Remove from heat and immediately stir in popcorn and peanuts until everything is well combined.Allow mixture to cool until it's not piping hot, but still warm to the touch. Lightly coat hands with oil; press mixture into 2-inch balls and place on prepared baking pan. Immediately after you finish forming balls, sprinkle balls with sesame seeds.Allow balls to fully cool before serving. Popcorn balls can be wrapped in plastic wrap and stored in an airtight container for up to 2 days.
Step by step:
1. Line rimmed baking pan with waxed paper or parchment paper; set aside.In large saucepot, stir together sugar, corn syrup, peanut butter, sriracha, butter and ginger.
2. Heat to boiling over medium-high heat.
3. Remove from heat and immediately stir in popcorn and peanuts until everything is well combined.Allow mixture to cool until it's not piping hot, but still warm to the touch. Lightly coat hands with oil; press mixture into 2-inch balls and place on prepared baking pan. Immediately after you finish forming balls, sprinkle balls with sesame seeds.Allow balls to fully cool before serving. Popcorn balls can be wrapped in plastic wrap and stored in an airtight container for up to 2 days.
Nutrition Information:
covered percent of daily need
