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Cristina Ferrare's Butterscotch Popcorn Balls

Cristina Ferrare's Butterscotch Popcorn Balls

For the popcorn balls, cook:
  • 1¼ cups sugar
  • 1¼ cups light corn syrup
Off heat, stir in:
  • 1¼ cups creamy peanut butter
  • 18 cups popped, salted popcorn
  • 12 Popsicle sticks
For the dipping chocolate, melt:
  • 2 cups butterscotch chips
  • 2 cups semisweet chocolate chip
  • NOTE: You want the popcorn to be slightly warm when you use it.

Recipe
Makes 12 (3 inch) balls
Total Time: about 1 hour For the popcorn balls:
Cook, sugar and syrup in a medium saucepan over medium heat until sugar dissolves and the mixture begins to boil.
Off heat, stir in peanut butter until melted and fully combined, then pour over popcorn in a large bowl. Toss together until all popcorn is coated with peanut butter mixture. Form & Cool
Form coated popcorn into balls by pressing about ¾ cup mixture into a ball (when cool enough to handle). Transfer popcorn balls to waxed paper. Insert a popsicle stick into each ball, pressing to ensure it's secure; let cool.
For the Dipping Chocolate:
Melt together butterscotch and chocolate chips until combined. Dip bottom half of each popcorn ball into chocolate mixture; return to waxed paper until chocolate is set, 20-30 minutes. Store popcorn balls in resealable plastic bags or place in individual bags tied with ribbons for gifting.
Click here to get your copy of Cristina's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at www.cristinaferrarecooks.com.

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