|4 cups||JOLLY TIME® Kettlemania® Pop Corn|
|1/4 cup||granulated sugar|
|1/4 cup||light corn syrup|
|1 1/2 tbsp||creamy peanut butter|
|1 tbsp||unsalted butter|
|1/2 tsp||ground ginger|
|1/2 cup||roughly chopped peanuts|
|for hands||vegetable oil|
|1 tbsp||black sesame seeds|
- Line rimmed baking pan with waxed paper or parchment paper; set aside.
- In large saucepot, stir together sugar, corn syrup, peanut butter, sriracha, butter and ginger. Heat to boiling over medium-high heat. Remove from heat and immediately stir in popcorn (remove any unpopped kernels) and peanuts until everything is well combined.
- Allow mixture to cool until it's not piping hot, but still warm to the touch. Lightly coat hands with oil; press mixture into 2-inch balls and place on prepared baking pan. Immediately after you finish forming balls, sprinkle balls with sesame seeds. Allow balls to fully cool before serving. Popcorn balls can be wrapped in plastic wrap and stored in an airtight container for up to 2 days.
Recipe compliments of Foxes Love Lemons