Tuesday, October 23, 2007

Halloween Recipes - Honey Peanut Butter Pop Corn Balls

Hi everyone!

I promised I'd be back with more recipes for Halloween and Fall Harvest Festivals.
Here's a sweet treat that's on the healthier side.

Take freshly popped corn and smothered it in honey and peanut butter. Add some sunflower seeds or raisins - yum!


Quick and Easy
Honey Peanut Butter Popcorn Balls


Makes 6 (three inch) popcorn balls

1/2 cup honey
1/4 teaspoon salt
1/4 cup peanut butter (any type)
6 cups freshly popped corn (regular or hot air popped- about 1/4 cup unpopped kernals)
Cooking spray
Optional: 1 tablespoons sunflower seeds or 1/4 cup raisins

Heat honey and salt in a small sauce pan. Whisk in peanut butter. Mixture should be smooth. Bring to a boil - uncovered. Boil 1 minute. Immediately pour mixture over popped corn (and sunflower seeds or raisins). Toss to coat. (A rubber scraper works well.)

Lightly mist your hands with cooking spray and, while mixture is still warm, form popcorn mixture into balls. Pack balls well so popcorn sticks together but not so much that you crush the kernals.

Put popcorn balls on a dish or rack to cool completely - at least an hour. Wrap balls individually in plastic wrap or store in a plastic container. I like to keep them in the refrigerator but storing them at room temperature is OK.

Cook's tip: We used natural (unsweetened) peanut butter to test this recipe but any peanut butter will yield good results. Just be sure the peanut butter is thick.

Some brands of natural peanut butter are soft and runny at room temperature which will prevent the popcorn balls from holding their shape. If this happens, keeping them in the refrigerator will help them stay firm.

Another cook's tip: After you've popped the corn, pick through it very carefully to remove any unpopped or partially popped kernals and discard them. You don't want your little goblins breaking their teeth.

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Check back tomorrow as we count down to Halloween with scrumptious recipes for tricking and treating.

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