“Caramel” Popcorn-Peanut Balls

Popcorn Balls
  • Yield: 4 servings


2tablespoons popcorn kernels
1/2teaspoon canola oil
1/4teaspoon salt, divided
1/4cup honey
1tablespoon natural-style peanut butter
1/3cup roasted unsalted peanuts
Cooking spray


  1. In a small bowl, toss together the popcorn kernels, oil and 1/8 teaspoon of the salt. Transfer the mixture to a brown paper lunch bag and fold the bag over three or four times to close. Place the bag in the microwave on top of a plate and cook on high power until the kernels stop popping, about 2 minutes.
  2. In a medium bowl, stir together the honey, peanut butter and remaining 1/8 teaspoon salt. Add the popcorn, removing and discarding any unpopped kernels. Add the peanuts and stir until well combined. Place the bowl in the freezer for 5 minutes to help solidify the mixture.
  3.  Spray your hands with cooking spray. Using your hands, form 4 baseball-sized clusters out of the mixture. Squeeze each cluster firmly, holding for several seconds, so the cluster adheres into a ball. (Spray your hands with cooking spray again if the mixture begins to stick to your hands.) Place the balls on a plate and place in the refrigerator for 5 to 10 minutes to solidify further. Serve immediately, or wrap in aluminum foil and store in the refrigerator for up to 4 hours.

Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Weeknight Wonders by Ellie Krieger. Photography by Quentin Bacon. Copyright 2013. All rights reserved.


Nutritional Info *per serving

  • Calories 180
  • Fat 8 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Sodium 160 mg
  • Fiber 2 g
  • Protein 4 g