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Paula's Popcorn Nut Balls Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Paula's Popcorn Nut Balls Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Ingredients

  • 2 cups b. lloyds sweet and salty glazed and roasted almond pieces
  • 2 cup sugar
  • 1 1/3 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 18 cup popped corn, lightly salted
  • 4 tablespoons butter for hands

Preparation

In an extra large mixing bowl, toss together nuts and popcorn. Set aside.

In a medium saucepan over high heat, bring sugar, water, syrup, vinegar and salt to 260 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour hot mixture over popcorn and nuts, tossing gently to coat. When mixture is cool enough to handle, rub hands with room temperature butter and form popcorn into 4 inch balls. Place on waxed paper until cool. Wrap in clear plastic wrap and tie with a decorative ribbon.

Note: Use caution when handling hot syrup. Syrup stays especially hot on nuts.

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Preparation

In an extra large mixing bowl, toss together nuts and popcorn. Set aside.

In a medium saucepan over high heat, bring sugar, water, syrup, vinegar and salt to 260 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour hot mixture over popcorn and nuts, tossing gently to coat. When mixture is cool enough to handle, rub hands with room temperature butter and form popcorn into 4 inch balls. Place on waxed paper until cool. Wrap in clear plastic wrap and tie with a decorative ribbon.

Note: Use caution when handling hot syrup. Syrup stays especially hot on nuts.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product