POPCORN BALLS WITH PEANUTS AND RAISINS
For popping kernels, follow instructions on package, or use 12 cups plain popped microwave popcorn (without salt or butter). Also, try substituting other types of dried fruit and nuts for the raisins and peanuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 5
Steps:
- In a medium nonstick saucepan, melt 2 tablespoons butter over low heat. Add 1 bag (10 ounces) mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine 12 cups plain unsalted popped popcorn (from 2/3 cup kernels), 1/2 cup unsalted peanuts, and 1/2 cup raisins (be careful not to mix in any un-popped kernels).
- Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.
PEANUT BUTTER POPCORN BALLS
My mom made these every Halloween when I was a kid and you could still give this out as a treat. It still is a treat as a moist and chewy fall snack. You can make into balls or leave loose and serve like carmel corn if you prefer.
Provided by Lilcat
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 55m
Yield 16
Number Of Ingredients 5
Steps:
- Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
- Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 34.9 g, Cholesterol 7.6 mg, Fat 11.4 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 107.2 mg, Sugar 18.5 g
HOMEMADE CARAMEL POPCORN AND PEANUTS
Popcorn! Peanuts! We brought a baseball stadium favorite home with a recipe that you can dig into in just 30 minutes.
Provided by By Bree Hester
Categories Snack
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Line cookie sheet with cooking parchment paper.
- Place popcorn and peanuts in very large bowl; set aside.
- In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla.
- Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.
- Bake 10 minutes. Cool completely before serving.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER POPCORN
Sublime! The original recipe called for 4-8 servings, but I could finish this off myself in one sitting!
Provided by Mirj2338
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In small pan melt together corn syrup and sugar.
- Add peanut butter and melt.
- Be careful not to boil mixture too much, the peanut butter will start to burn.
- Remove from heat and stir in vanilla.
- Stir mixture over popcorn.
Nutrition Facts : Calories 228.2, Fat 8.4, SaturatedFat 1.7, Sodium 87.9, Carbohydrate 36.8, Fiber 1.8, Sugar 19.8, Protein 4.8
PEANUT BUTTER POPCORN
If you love peanut butter and popcorn you'll love this! Definitely for the sweet tooth though!
Provided by AmyMTeets
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 43.9 g, Fat 22.3 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 4 g, Sodium 405.8 mg, Sugar 24.7 g
BUTTER TOFFEE POPCORN WITH PEANUTS
A great "I Can't Quit Eating This!" snack ready in 10 minutes or less! For those who prefer more of a butter toffee taste for their caramel corn. I tweaked the usual microwave caramel corn recipe so it wouldn't have that Cracker Jack -almost-burned taste. For those who prefer that taste, microwave the popcorn/peanut mix for one more minute.
Provided by Susan Lee
Categories Lunch/Snacks
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Pop one package of microwave popcorn, and pour into a large grocery bag, reserving a small bowl of popcorn so there is lots of toffee to go around.
- Pour one cup of peanuts over popcorn.
- Microwave second bag of popcorn, and pour into bag over other popcorn and peanuts.
- In a microwavable glass bowl, stir together butter, brown sugar and corn syrup.
- Microwave for three minutes.
- Immediately after removing from microwave, stir in baking soda (it will foam a bit) Pour this mixture into the paper bag over the popcorn/peanuts and shake.
- Microwave for one minute.
- Remove bag and shake up.
- Microwave for one more minute.
- Pour Toffee Popcorn/Peanuts out on wax paper, foil or on trays.
- Throw out bag immediately so dog does not eat it!
Nutrition Facts : Calories 678.1, Fat 41, SaturatedFat 17.1, Cholesterol 61, Sodium 362, Carbohydrate 75.8, Fiber 3.1, Sugar 60.1, Protein 9.7
HOT POPCORN AND SWEET PEANUTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 8m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pour popcorn into a bowl. Place butter in a small ramekin with garlic cloves, chili powder, and hot sauce and melt in microwave on high, 15 to 20 seconds. Drizzle hot and spicy butter over the popcorn and season with salt, to taste. Add honey peanuts to popcorn and eat!
POPCORN AND PEANUT CUPCAKES
Provided by Food Network
Categories dessert
Time 2h55m
Yield 3 dozen cupcakes
Number Of Ingredients 43
Steps:
- Preheat the oven to 350 degrees F. Grease a sheet pan with nonstick spray. Line 3 (12-cup) cupcake or muffin pan with paper cupcake liners.
- For the Peanut Brittle:
- Combine the sugar, peanuts, and corn syrup in a saucepan. Cook on medium heat until the mixture is golden in color. Remove the saucepan from the heat. Stir in the butter and baking soda. Working quickly, spread the mixture onto the greased sheet pan. Allow the mixture to cool slightly before using a spatula to spread the mixture out even further. Once cooled a little more, stretch the candy out to be thin. Once fully cooled, approximately 30 minutes, break the candy into small pieces. You will not need all this brittle for the cupcakes. The extra can be stored in a plastic storage container for snacking or a second batch of cupcakes!
- For the Buttermilk Pound Cake:
- In a large bowl, beat together the sugar and butter until smooth. Add in the eggs, 1 at a time. Scrape down the bowl and mix after each egg addition. In a separate bowl, sift together the cake flour, all-purpose flour, baking powder, salt, and baking soda. In a third bowl, mix together the buttermilk and vanilla extract. Add the dry ingredients and buttermilk mixture to the butter-egg mixture, alternating between the dry and wet ingredients. Fold in the chopped peanut brittle.
- Using a medium-size ice cream scoop, scoop the batter into the prepared cupcake liners Add a layer of mini chocolate shell candies. Bake until the tops of the cupcakes lightly spring back when pressed and a toothpick inserted in the center comes out clean, about 20 to 22 minutes.
- Warm the butterscotch topping, and then add the cream and salt, mixing until smooth. Allow the mixture to cool, and then transfer to a disposable pastry bag fitted with a small tip and use to fill the cupcakes. This is a little sticky and messy!;
- In a food processor, blend the butter, sugar, cocoa, and salt until smooth. Add the corn syrup and vanilla extract. Blend again, making sure to scrape the sides of the food processor. Add the chocolate and pulse until completely combined. It should be smooth and creamy.
- Place the brown sugar, salt, butter, corn syrup, and vanilla extract into a microwave-safe container, and cook on high power for 1 minute. Remove and stir until smooth. Place the container back in the microwave and cook again for another 2 minutes, or until the mixture is bubbling.
- Remove the container from the microwave and stir in the baking soda. It will foam up. Spray a large stainless steel bowl with nonstick spray, and place the popcorn in it. Pour the hot mixture from the microwave over the popcorn, and toss until evenly coated. Spread the popcorn over a sheet tray and move it around until it is all separated. Allow the mixture to cool before layering on top of the fudge icing.
- In a bowl, whisk together the egg whites and sugar. Heat them over a bain marie until hot and the sugar is melted. Pour the hot egg white-sugar mixture into the bowl of an electric mixer and whisk on high until the mixture is cooled. Switch to a paddle attachment. With the mixer running on medium-high speed, gradually add the softened butter until the frosting is thick, smooth and glossy. Add the vanilla extract, and mix until combined.
- For the assembly:
- Fill the cooled cupcakes with the butterscotch caramel. Spread the fudge icing on top. Sprinkle the caramel corn over the icing and top with a dollop of the vanilla buttercream. Top the buttercream with a mini chocolate shell candy.
PEANUT-POPCORN BALLS
For anyone who grew up loving Cracker Jack, Crunch 'n Munch, or Fiddle Faddle, our caramel-coated peanut-popcorn balls are like edible time machines. A little baking soda in the caramel keeps it light and lacy, and baking the balls after forming helps set and dry them, so they end up crisp, not tacky. Wrap them in plain parchment and striped waxed paper for the full bonbon effect.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h10m
Yield Makes 14
Number Of Ingredients 9
Steps:
- Preheat oven to 225°F. Place popcorn in a large bowl. Melt butter in a medium heavy saucepan over medium heat. Stir in brown sugar and corn syrup; cook, stirring occasionally, until thoroughly combined. Increase heat to high; bring to a boil without stirring. Cook until mixture registers 245° to 248° on a candy thermometer, 2 to 4 minutes.
- Turn off heat; stir in molasses, salt, and baking soda to completely combine. Keep stirring until mixture turns very foamy and lightens in color and bubbles up quite a bit.
- Pour hot syrup over popcorn mixture and immediately sprinkle peanuts over top; stir until all kernels and nuts are coated. Let stand briefly. Meanwhile, put on a pair of rubber gloves and spray them with cooking spray (this isn't required, but it will help protect your hands from the heat, and it's important to work while the mixture is still warm).
- Working quickly, use your hands to form mixture into balls, each about 1 cup in volume (if you have a 1-cup scoop, use that!). Transfer balls to a parchment-lined baking sheet. Once all have been formed, go back and use your hands to press them into tighter balls, so they really hold together. Let stand 15 minutes.
- Bake 45 minutes. (If one or two balls fall apart during baking, let cool briefly, then re-form.) Let cool completely. Store in an airtight container at room temperature up to 2 weeks.
MARSHMALLOW-PEANUT POPCORN
My brother calls this combo of popcorn, marshmallows, peanuts and pretzels the "perfect popcorn." The taste is reminiscent of a Big Hunk candy bar. -Julie Perez, Idaho Falls, Idaho
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 5 quarts.
Number Of Ingredients 7
Steps:
- In a large bowl, combine popcorn, marshmallows, peanuts and, if desired, pretzels. In a small saucepan, combine sugar, butter and corn syrup. Bring to a boil; cook and stir 2 minutes. Pour over popcorn mixture; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in airtight containers.
Nutrition Facts : Calories 183 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 156mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT CANDY POPCORN BALLS
Kids love these colorful novelties, concocted from popcorn, nuts, M&M's and marshmallows, so they make great stocking stuffers. Instead of balls, the salty-sweet recipe can be shaped into a cheery cake using a buttered angel food cake pan.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield about 20 popcorn balls.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the popcorn, peanuts, pecans and M&M's; set aside. In a large saucepan, combine the butter, oil and marshmallows; cook and stir until smooth. Pour over popcorn mixture; mix well., When cool enough to handle, shape into popcorn balls. Let stand at room temperature until firm before wrapping in plastic wrap or stacking.
Nutrition Facts : Calories 440 calories, Fat 29g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 195mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
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- To test if the oil is hot enough, put 2-3 corn kernels in the oil , once they pop, take them out pour in the rest of the 1/2 cup of kernels and sugar in the oil.
- Cover the sauce pan. After 30 seconds, take the sauce pan off the heat and shake the pot lightly for 10 seconds, then place back on the heat. Repeat! The popcorn should be popping at this point.
- Once the popping slows down to a few pops every few seconds, dump the popcorn immediately into a clean tray, season with salt and cayenne pepper, and add the dry roasted peanuts.
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- Line a baking sheet with parchment or wax paper. Warm oil in a large pot over high heat. Add popcorn, cover and cook, shaking pot, until all corn is popped. Transfer to a large bowl, add peanuts and set aside.
- In another large pot, combine 1/4 cup water, sugar and corn syrup. Bring to a boil over medium-high heat. Reduce heat to medium and cook without stirring until mixture turns a light amber color, 4 to 6 minutes longer. If parts of syrup are turning darker than others, gently tilt pot to even out heat.
- Remove pot from heat and stir in butter, vanilla and salt. Stir caramel into popcorn and peanuts to completely coat. Scrape mixture onto prepared baking sheet and let cool, about 15 minutes, before breaking into pieces and serving.
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