Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Spicy Popcorn Balls

		0
		0
		0
		0
		0

READ REVIEWS ()

Hector Sanchez

45 mins total
0 mins prep

Recipe Filed Under
American, Quick, Appetizer

Provided By: Food&Wine

Would you say this recipe is...

+ VOTE NOW

A smart update for popcorn balls: chipotle-spiked caramel.

Ingredients

Serves:

20 cup(s) freshly popped corn, from 3/4 cup popping corn

4 cup(s) sweetened puffed-corn cereal, such as Corn Pops

1 1/2 cup(s) salted roasted peanuts

3 cup(s) sugar

1 1/2 cup(s) light corn syrup

1 stick(s) unsalted butter

1/2 cup(s) water

1 vanilla bean, split and seeds scraped

1 tablespoon(s) kosher salt

1 teaspoon(s) chipotle chile powder

Directions

1. In a very large, lightly oiled bowl, toss the popped corn with the corn cereal and peanuts.

2. In a large saucepan, combine the sugar with the corn syrup, butter, water, vanilla bean and seeds. Cook over moderately high heat, stirring occasionally, until the syrup registers 295° (hard-crack stage) on a candy thermometer, about 18 minutes. Stir in the salt and chipotle powder.

3. Immediately pour the hot syrup over the popcorn mix. Using a lightly oiled wooden spoon, stir to coat. Working quickly, scrape the popcorn onto a large sheet of lightly oiled parchment paper. Discard the vanilla bean. Wearing lightly oiled sturdy rubber gloves and using a very large, lightly oiled ice cream scoop (1/4 cup), form thirty-six 2-inch-wide balls, pressing lightly without compacting. Transfer the balls to a lightly oiled baking sheet. Let cool completely before serving.