Recipes Spicy Popcorn Balls 3.0 (1,591) Add your rating & review A smart update for popcorn balls: chipotle-spiked caramel. More Tasty Snacks By Grace Parisi Updated on July 5, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Hector Sanchez Total Time: 45 mins Yield: 36 balls Ingredients 20 cups freshly popped corn (from 3/4 cup popping corn) 4 cups sweetened puffed-corn cereal, such as Corn Pops 1 1/2 cups salted roasted peanuts 3 cups sugar 1 1/2 cups light corn syrup 1 stick unsalted butter 1/2 cup water 1 vanilla bean, split and seeds scraped 1 tablespoon kosher salt 1 teaspoon chipotle chile powder Directions In a very large, lightly oiled bowl, toss the popped corn with the corn cereal and peanuts. In a large saucepan, combine the sugar with the corn syrup, butter, water, vanilla bean and seeds. Cook over moderately high heat, stirring occasionally, until the syrup registers 295° (hard-crack stage) on a candy thermometer, about 18 minutes. Stir in the salt and chipotle powder. Immediately pour the hot syrup over the popcorn mix. Using a lightly oiled wooden spoon, stir to coat. Working quickly, scrape the popcorn onto a large sheet of lightly oiled parchment paper. Discard the vanilla bean. Wearing lightly oiled sturdy rubber gloves and using a very large, lightly oiled ice cream scoop (1/4 cup), form thirty-six 2-inch-wide balls, pressing lightly without compacting. Transfer the balls to a lightly oiled baking sheet. Let cool completely before serving. Make Ahead The popcorn balls can be stored in an airtight container for up to 4 days. Rate it Print