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
  • <b>NOTE:</b> You want the popcorn to be slightly warm when you use it.

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.
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