Scotcheroo Popcorn Balls
makes 12 (3-inch balls)
2 Tablespoons canola oil
1 cup popcorn kernels
1 1/2 cups granulated sugar
1 1/2 cups corn syrup
1 1/2 cups creamy peanut butter
12 popsicle sticks
2 cups butterscotch chips
2 cups semisweet chips
In a large pot, add the oil and popcorn kernels. Cover with a lid and heat over medium high heat, swirling the pan until the kernels begin to pop. Reduce the heat and continue to cook, covered, swirling the pan, until all the kernels have popped. Measure out 18 cups of popcorn. You'll want the popcorn to be warm when adding the peanut butter mixture. If made ahead, reheat the popcorn in a 200º F oven to warm and crisp.
In a medium saucepan, bring the sugar and corn syrup just to a boil, stirring frequently to dissolve the sugar. (Do not overcook the sugar mixture. Doing so will make the end result to hard to eat). Remove from the heat and stir in the peanut butter; stirring until completely smooth. Transfer the warm popcorn to a large bowl. Pour the peanut butter mixture over the popcorn and mix until thoroughly combined. Form balls by pressing about 3/4 cup of the coated popcorn mixture. Transfer balls to wax or parchment paper. Insert a popsicle stick into each ball, pressing to ensure it's secure; let cool.
In a bowl set over a pan of simmering water or in a microwave, melt the butterscotch and chocolate chips; stirring until completely smooth. Dip the bottom half of popcorn ball into chocolate mixture; returning to paper. Allow chocolate to set, about 30 minutes. Store popcorn balls in resealable plastic bags or place in individual bags tied with ribbon for gifting. Enjoy!
Printed from thegalleygourmet.net
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