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Saturday, June 23, 2018

Peanut Butter Popcorn Clusters


A chewier version of a classic, these popcorn balls are small and easy to eat. Melting the peanut butter before adding it to the caramel helps keep it hot enough to coat the popcorn evenly. 

By The Canadian Living Test Kitchen

Source: Canadian Living: Holiday 2012

Prep time 20 minutes
Total time 40 minutes
Portion size 26 pieces

10 cups (2.4 L) popped popcorn
1 cup (250 mL) roasted salted peanuts
1 cup (250 mL) lightly packed brown sugar
1/2 cup (125 mL) butter
1/2 cup (125 mL) white corn syrup
1/2 cup (125 mL) peanut butter
1 cup (250 mL) chocolate covered raisins

In a large bowl, combine popcorn with peanuts; set aside.

 In a saucepan, stir together brown sugar, butter and corn syrup over medium-low heat until sugar is dissolved. Increase heat to high; boil, without stirring, until candy thermometer reaches 250ºF (121ºC), or firm-ball stage (when 1/2 tsp syrup dropped into a very cold water forms firm ball that is still quite pliable), about 8 minutes. Remove from heat. 

 Meanwhile, in a microwaveable liquid measure, melt peanut butter on high until liquid, about 30 seconds. Holding pan at arm's length and averting face, stir peanut butter into caramel. Drizzle over popcorn mixture, stirring to combine. Add raisins; mix until popcorn is coated and chocolate is melted. 

 Spread on waxed paper-lined baking sheets. Let stand in cool, dry place until set, about 20 minutes. Break into clusters. (Make-ahead: Store in airtight container for up to 1 week.)
Nutritional Information Per piece: about
cal 181 pro 3g total fat 10g sat. fat 4g  
carb 22g dietary fibre 1g sugar 15g chol 10mg  
sodium 86mg potassium 146mg    
% RDI:
calcium 2 iron 4 vit A 3 folate 5

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