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Mini Popcorn Balls on a Stick

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  • Difficulty: Easy
  • Yield: 24 to 30 mini popcorn balls
  • Prep Time: 0:20
  • Cook Time: 5 minutes

Ingredients

  • 1 package microwave popcorn, popped (about 9 to 10 cups )
  • 1 cup salted peanuts
  • 1 cup coarsely chopped pretzels
  • 1 cup Karo® Light Corn Syrup
  • 1/4 cup butter OR margarine
  • 1 package (11 ounces) butterscotch chips OR white chocolate chips
  • 1 cup candy coated peanut butter pieces
  • 30 lollipop sticks, about inches in length
  • White chocolate, melted for decorating
  • Small can dies

Directions

  1. Spray a large bowl with cooking spray. Add popcorn, peanuts and pretzels.
  2. Cook corn syrup and butter in a medium saucepan over medium heat. Stirring constantly, bring to a full boil for 1 minute. Remove from heat; add butterscotch chips, stirring until melted. Pour over popcorn mixture and mix well. Stir in candies.
  3. Let cool until easy to handle. Form into balls about 2 inches in diameter using lightly greased hands (or use gloves). Place each ball on waxed paper. Let sit 1 hour. Insert a lollipop stick about 1 inch into each ball.
  4. Each ball can be wrapped individually in plastic wrap, then tied with a bit of ribbon. Popcorn balls are best when served within 1 to 2 days.
  5. Decorating tips: Melt white chocolate. Insert stick into popcorn ball and dip into white chocolate, turning to coat. Finish with candy eyes or other small candies.
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Mini Popcorn Balls on a Stick

  • Difficulty: Easy
  • Yield: 24 to 30 mini popcorn balls
  • Prep Time:  20 minutes
  • Cook Time: 5 minutes

Ingredients

  • 1 cup salted peanuts
  • 1 cup coarsely chopped pretzels
  • 1 cup Karo® Light Corn Syrup
  • 1/4 cup butter OR margarine
  • 1 package (11 ounces) butterscotch chips OR white chocolate chips
  • 1 cup candy coated peanut butter pieces
  • 30 lollipop sticks about inches in length
  • White chocolate melted for decorating
  • Small can dies

Directions

  • Spray a large bowl with cooking spray. Add popcorn, peanuts and pretzels.
  • Cook corn syrup and butter in a medium saucepan over medium heat. Stirring constantly, bring to a full boil for 1 minute. Remove from heat; add butterscotch chips, stirring until melted. Pour over popcorn mixture and mix well. Stir in candies.
  • Let cool until easy to handle. Form into balls about 2 inches in diameter using lightly greased hands (or use gloves). Place each ball on waxed paper. Let sit 1 hour. Insert a lollipop stick about 1 inch into each ball.
  • Each ball can be wrapped individually in plastic wrap, then tied with a bit of ribbon. Popcorn balls are best when served within 1 to 2 days.
  • Decorating tips: Melt white chocolate. Insert stick into popcorn ball and dip into white chocolate, turning to coat. Finish with candy eyes or other small candies.