Description Edit

Purchased from the Miller Estate in Wylie, Texas in 1994. These are time consuming and very messy. But well worth the effort. I make them for our church bake sale and they always get bought right up. Date and source unknown.

Ingredients Edit

Directions Edit

  1. Mix the popped corn and peanuts in a large bowl.
  2. Combine the sugars, syrup, water, vinegar and salt in a saucepan.
  3. Heat to boiling, stirring constantly until a small amount of the mixture dropped into very cold water forms a hard ball.
  4. Reduce heat to low.
  5. Add butter and stir until melted.
  6. Pour the syrup slowly over the popcorn and peanuts, stirring until the popcorn is evenly coated.
  7. Cool slightly.
  8. Grease your hands with more butter and shape popcorn balls.
  9. I do this with wax paper since the caramel can get very hot.
  10. Cool and wrap each ball in plastic wrap.
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