I was randomly stumbling last week looking for things to do during this Christmas season. I happened to stumble across Martha Stewart's Popcorn Balls. I had never made popcorn balls before but these sure did look simple and of course yummy. I decided to give them a whirl I couldn't find toffee candy for the life of me and I knew my children wouldn't like the cranberries added to them, so I replaced that ingredient with honey roasted peanuts! Oh my goodness I am so glad that I did. These turned out to be the best popcorn balls ever! The honey roasted peanuts were the perfect touch that brought the sweet creamy glaze together with the white air popped popcorn. I have tried several popcorn balls in the past but was never really fond of them. This recipe has changed my taste buds on this semi-sweet treat. These popcorn balls were the perfect blend of sweet, crunchy, creamy and light. I highly recommend giving these a whirl.
Ingredients
1/4 cup (1/2 stick) unsalted butter, plus more for buttering
hands
1 package miniature marshmallows (10 ounces)
1/4 cup light brown sugar, firmly packed
3 quarts popped popcorn ( I did white plain air popped popcorn)
1/2 cup of Honey Roasted Peanuts
1 package miniature marshmallows (10 ounces)
1/4 cup light brown sugar, firmly packed
3 quarts popped popcorn ( I did white plain air popped popcorn)
1/2 cup of Honey Roasted Peanuts
Directions
- Melt butter in a large heavy pot over low heat.
- Add marshmallows and brown sugar and stir until melted.
- Remove from heat. Pour popcorn and peanuts, or English toffee bits if using, into pot; toss well.
- With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.
I found that the top layer of the popcorn balls had less
glaze on them than the popcorn on the bottom.
Make sure to mix well for an even coating. Or you can have some light popcorn balls and
some super glazed ones (that's what I did) Both are
amazing!
Yields about 12 popcorn balls