Ingredients:
| 2 pkg | (8 Cups) Unsalted Popped Popcorn |
| 1 cup | Light Corn Syrup |
| ½ cup | Water |
| 1 cup | Granulated Sugar |
| 2 Tbsp | Butter |
| ¼ cup | Chunk-style Peanut Butter |
| 2 | Squares (1 Oz. Each) Unsweetened Chocolate |
Directions:
1. Butter a 4-quart glass bowl or dish. Add popped popcorn and stir to coat with the butter in dish; set aside.
2. Combine corn syrup, water, sugar, and butter in a 3-quart heavy saucepan over medium heat. Heat to boiling, stirring constantly, about 10 minutes. Cook, uncovered and without stirring, until mixture reaches 240 degrees (soft ball), which will take about 30 minutes.*
3. Immediately remove from heat and stir in peanut butter to blend. Stir in chocolate until melted. Pour chocolate mixture over popcorn and stir to coat the popcorn. Work quickly, as the chocolate mixture cools rapidly. (If mixture becomes too stiff, place over boiling water until softened).
4. Immediately shape about 2 Tablespoons of the popcorn mixture into a ball with buttered hands or a small ice cream scoop. Place on baking sheets as each is made. Cool, then wrap each in plastic wrap. They can be stored, wrapped, for up to 2 weeks. Makes about 4 dozen popcorn balls.
Helpful Tips:
*Note: If you do not have a candy thermometer, the mixture is ready when it forms a soft ball when a small amount of it is dropped into cold water.
