Peanut Butter Caramel Popcorn Balls at Henry Jeffries blog

Peanut Butter Caramel Popcorn Balls. Stir in molasses, salt, and baking soda. Cook until mixture registers 245° to 248° on a candy thermometer, 2 to 4 minutes. Stir in the peanut butter until it’s nice and smooth. Stir in peanut butter and vanilla. Stir in brown sugar and corn syrup; Turn heat to medium high and bring. Melt butter in a medium heavy saucepan over medium heat. Cook, stirring occasionally, until thoroughly combined. Insert a lollipop stick into each ball. Line a baking sheet with waxed paper and roll the popcorn into balls. Mix the sugar, corn syrup, water, and salt in a. Let stand at room temperature until firm; Cook the corn syrup, sugar,&. Pour the caramel over the popped corn and toss until it’s well coated. Bring to a boil without stirring.

4 ingredient Peanut Butter Caramel Corn! Ready in 10 minutes. Addicting
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Stir in the peanut butter until it’s nice and smooth. Measure the popcorn into a large bowl. Quickly pour over popcorn mixture and mix well. Cook the corn syrup, sugar,&. Stir in peanut butter and vanilla. Insert a lollipop stick into each ball. As the popcorn balls cool, you can top the caramel ones with flakey sea salt and the peanut butter ones with a drizzle of melted peanut butter if desired. Pour the caramel over the popped corn and toss until it’s well coated. Let stand at room temperature until firm; Line a baking sheet with waxed paper and roll the popcorn into balls.

4 ingredient Peanut Butter Caramel Corn! Ready in 10 minutes. Addicting

Peanut Butter Caramel Popcorn Balls Melt butter in a medium heavy saucepan over medium heat. Measure the popcorn into a large bowl. Stir in the peanut butter until it’s nice and smooth. Quickly pour over popcorn mixture and mix well. Bring to a boil without stirring. Line a baking sheet with waxed paper and roll the popcorn into balls. Bring the caramel ingredients to a boil. Pour the caramel over the popped corn and toss until it’s well coated. Stir in peanut butter and vanilla. Melt butter in a medium heavy saucepan over medium heat. Let stand at room temperature until firm; Stir in brown sugar and corn syrup; Insert a lollipop stick into each ball. Cook until mixture registers 245° to 248° on a candy thermometer, 2 to 4 minutes. Stir in molasses, salt, and baking soda. Cook, stirring occasionally, until thoroughly combined.

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