Vegan Peanut Popcorn Ball Recipe
Popcorn from Scratch makes Natural Corn Candies with Nuts and Fruit
Oct 7, 2008
Pump up flavour and nutritional value with delicious, homemade popcorn balls. With no added sugar and natural sweeteners, these easy candies take only 10 minutes of work.
People with allergies can substitute for the peanut butter; see the list of suggestions under Substitutions, below.
Family Fun
Making popcorn balls can be a fun family activity. What kid doesn’t love getting their hands all sticky with corn syrup and peanut butter? If the children are going to help out, be sure to note the following safety tips:
- let popcorn cool before allowing kids to handle
- let melted peanut butter / corn syrup mixture cool before allowing kids to handle
- monitor children carefully when making popcorn on the stove, or let an adult make it before handing it over to the kids. Hot oil can spatter.
Making Popcorn from Scratch
Makes 6 cups popped corn
Ingredients and Equipment:
- 1 medium/large pot with a lid
- 2 Tbsp. vegetable oil (choose one with a high smoke point)
- ¼ cup unpopped popcorn (organic or not)
Note: there should be enough oil to cover both the bottom of the pan and all the popcorn kernels. There should be enough popcorn to make a layer on the bottom of the pot. Adjust quantities as necessary based on the size of the pot.
Directions:
- Add the oil to the pot. Add unpopped corn and stir gently or toss to coat the kernels with oil.
- Place the lid on top of the pot.
- Heat over medium-high heat.
- Wait a minute or two. The corn will begin to pop loudly. Do not remove the lid.
- Wait until the pops become infrequent; about 2 minutes. Remove pot (and lid) from heat.
- Carefully remove the lid. Kernels will be hot and may still pop.
Vegan Peanut Popcorn Balls Recipe
Makes 12 balls
Vegan popcorn balls use nut butter to hold them together – no candy thermometers required!
Substitutions
Substitute whatever seasonal dried fruits and nuts are on hand for the pumpkin seeds and cranberries, or try some of the following combinations:
- chopped dried apricots and sliced almonds
- mini dark chocolate chips and dried cherries
- hulled sunflower seeds and raisins
Instead of peanut butter, try
- Tahini (sesame seed butter)
- Almond butter
- Other nut butter
Ingredients:
- 6 cups popped popcorn (no salt or flavours added; see recipe above)
- 1/3 cup hulled pumpkin seeds (the green ones)* (PEPITAS?)
- 1/3 cup sweetened dried cranberries*
- ¼ cup corn syrup or agave nectar
- 1-2 Tbsp. maple syrup, optional
- ½ cup natural peanut butter*
- ¼ tsp. salt
*see substitutions above
Directions:
- In a large mixing bowl, mixed the popped, cooled popcorn with the pumpkin seeds and cranberries.
- In a small saucepan, heat the corn syrup or agave nectar over medium heat. Stir in the peanut butter and salt.
- After the peanut butter melts, the mixture will get lighter and frothier. Cook for about another 30 seconds.
- Pour syrup over popcorn and mix gently with a wooden spoon.
- When cool, adults and kids can press small handfuls (about the size of a golf ball) of the popcorn mixture into balls. Let dry. Store in an airtight container or in the fridge. Do not stack.
