SNL's Popcorn Balls
ID: 544ccc61...
A delicious sweet and salty snack made with freshly popped popcorn and peanuts, coated in a hot homemade caramel syrup, shaped into festive balls, and finished with a rich chocolate drizzle.
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🍳 Cooking Flow
Pop the popcorn kernels with coconut oil and salt, then mix with peanuts in a large bowl. → Simmer the water, sugar, and light corn syrup until the mixture reaches 235°F. → Pour the warm caramel over the popcorn mixture and stir well, then let rest for 3 minutes. → Shape the mixture into apple-sized balls. → Drizzle the popcorn balls with melted chocolate.
Cooking Steps
Brief Cooking Order
Pop the popcorn kernels with coconut oil and salt, then mix with peanuts in a large bowl. → Simmer the water, sugar, and light corn syrup until the mixture reaches 235°F. → Pour the warm caramel over the popcorn mixture and stir well, then let rest for 3 minutes. → Shape the mixture into apple-sized balls. → Drizzle the popcorn balls with melted chocolate.
Introduction
A delicious sweet and salty snack made with freshly popped popcorn and peanuts, coated in a hot homemade caramel syrup, shaped into festive balls, and finished with a rich chocolate drizzle.
Step 1
Add 3 tablespoons of coconut oil and a sprinkle of kosher salt to a large pot, and heat it over medium-high heat.
Step 2
Add 1/2 cup of unpopped popcorn kernels, cover the pot with a lid, and let it sit off the heat for 30 seconds.
Step 3
Place the pot back over the heat and shake constantly until the popping sound slows down.
Step 4
Transfer the popped popcorn to a large heatproof bowl, season generously with salt, and toss in the peanuts.
Step 5
In a separate saucepan, combine 1/4 cup of water, 3/4 cup of sugar, and 3/4 cup of light corn syrup. Bring to a simmer and heat until it reaches 235 degrees Fahrenheit.
Ingredients List
Important Notes
Letting the covered pot sit off the heat for 30 seconds helps prime the kernels so they pop evenly once returned to the stove.
Always wear gloves when molding the popcorn balls because the sugar syrup can get very hot and sticky.
Make sure to use a kitchen thermometer to monitor the caramel temperature; reaching 235°F is crucial for the correct texture.
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