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Peanut and Pretzel Popcorn Balls #SundaySupper

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Hi Everyone!

Happy Sunday to you!! Today’s assignment for #SundaySupper is to make something crunchy. Let me tell you this was the hardest task so far. For crunchy all I could think about was celery or burnt food. Neither of those would do for a post. So I asked my Husband, what is crunchy? He said Captain Crunch Cereal. I told him I can’t use Captain Crunch because it’s not healthy, though it was a childhood favorite cereal. So I googled Captain Crunch Cereal, thinking maybe I could make it from scratch. ha ha Impossible!!! I had a recipe saved from a year ago to make Sesame Sticks. I spent two hours making them on a Saturday morning, they looked perfect. I baked them up and tried one, they were ok, but was missing something. So a few hours later, I tried one and guess what, they were soft, not crunchy. That recipe was a bust. So I thought popcorn, I burnt the first batch making it. I stunk up the whole house. Made a second batch, made my recipe that I had in my head and came to realize, I didn’t make enough popcorn and my recipe, all though tasty wasn’t blog worthy. Sigh…. What the heck is crunchy? I wanted to make something a little different. I thought granola bars, but nah, so what next? I had popcorn on the brain, so I did a wing it recipe and to my surprise it turned out, and turned out great! Woohoo!! I did it, crunchy, healthy and a hit with friends and family! Bingo!!!! So I am happy to say I have a recipe for you today!
Peanut and Pretzel Popcorn Balls
Today’s recipe is homemade Peanut and Pretzel Popcorn Balls! They are so good! Crunchy and have just the right amount of popcorn, nuts and pretzels. I took these to work and they were a hit and my Husband took some to his work and his friends loved them!! Woohoo!!
Peanut and Pretzel Popcorn Balls
These popcorn balls are healthy too and do not contain any corn syrup or marshmallows. To make the sticky syrup I used brown rice syrup and peanut butter! You know I had to get peanut butter in there somewhere. The brown rice syrup works like a dream. You can find it in the health food section of the grocery store. I actually bought marshmallows, but decided at the last-minute to try to make them a tad more healthy and to my surprise it came out perfect!!!  As for the popcorn, I gave up popping it on the stove, due to burning and used a healthy bag of popcorn that I picked up at the store.  The brand I used is Popcorn Indiana Fit with Sea Salt.  I am so glad bagged popcorn worked, it cut the making time in half!!  Plus it tasted so good!!!  I munched on some popcorn as I was making my syrup.  Yummy! Peanut and Pretzel Popcorn Balls

Peanut and Pretzel Popcorn Balls
 
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Crunchy, healthy, vegan popcorn balls made with peanut butter, popcorn, honey roasted peanuts and pretzels.
Serves: 36 Popcorn Balls
Ingredients
  • 10 cups popcorn ( I used Popcorn Indiana Fit Sea Salt)
  • ¾ cup honey roasted peanuts
  • 1 cup pretzel sticks, broken up (one serving)
  • ½ cup brown rice syrup
  • ½ cup peanut butter
  • 1 tbsp coconut oil
  • 1 tsp. vanilla extract
Instructions
  1. Line a baking sheet with parchment paper and spray a spatula with cooking spray; set a side.
  2. In a large bowl add popcorn, peanuts and pretzels; mix together, set aside. NOTE: Make sure you have no popcorn kernels in the mix
  3. In a medium sauce pan, add brown rice syrup, peanut butter, coconut oil and vanilla extract. Over medium heat, stir to bring to a boil. Keep stirring and let it boil for about two minutes. About 8 minutes total time. Pour over popcorn and with cooking sprayed spatula mix together until popcorn is covered. Pour onto prepared baking sheet.
  4. Spray your hands with cooking spray and grab a chunk of popcorn and squeeze into a ball. I made mine a little bigger than a golf ball. You must work quickly before the popcorn cools. Make sure when grabbing popcorn you grab some peanuts and pretzels, as they tend to fall to the bottom.
  5. Let cool for a few minutes and serve and enjoy!
  6. To store, wrap the popcorn balls in plastic wrap and place in an airtight container for up to 5 days.
Notes
Calories per popcorn ball: 57, Fat: 3, Cholesterol: 0, Sodium: 40, Potassium: 27, Carbs: 7, Fiber: .04, Sugar: 2.8, Protein: 1.3
Nutrition Information
Serving size: 1 Popcorn Ball
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Peanut and Pretzel Popcorn Balls
These popcorn balls are perfect for a nice snack, to serve at a football party or to put in the kids lunches. The key to keeping them fresh is wrapping them in plastic wrap and storing them in an airtight container.

I am really happy that I got to show you a new and fun recipe! I enjoyed making these and plan on changing up the recipe a little in the future to try different flavor popcorn balls.  I’m thinking spicy!!

Have a great day and be sure to check out what the crew made for their crunchy #SundaySupper mission. I can’t wait to see what they came up with!

Toodles,


Jennifer

Peanut and Pretzel Popcorn Balls

Crispy Appetizers:

Bitterballen from The Urban Mrs.
Caprese Wontons from Jane’s Adventure in Dinner
Crispy Broccoli Cheddar Bites from Curious Cuisiniere
Waldorf Salad from Noshing With The Nolands

Crunchy Entrees and Sides:

Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel
Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure
Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie
Penny’s Taco Salad from Webicurean
Popcorn Chowder from The ROXX Box
Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen
Strawberry and Mozzarella Flatbread from Family Foodie

Munch on Snacks:

Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips
Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious
Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes
Duck Fat Chex Mix from The Texan New Yorker
Easy Vegan Granola from Killer Bunnies, Inc
Fried Veg Momos with Cheese Recipe from Masala Herb
How to Make Homemade Sweet and Salty Trail Mix from Neighborfood
Orange Spiced Cashews from Hip Foodie Mom
Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers
Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books
Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos
Sourdough Grissini from girlichef
Spicy Lentil Crackers from Cindy’s Recipes and Writings
Sweet and Spicy Roasted Pepitas from Alida’s Kitchen
Sweet Potato Chips from Kudos Kitchen By Renee
Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen
Vanilla Almonds from That Skinny Chick Can Bake

Crisp Dessert:

Boo Berry Cereal Treats from Pies and Plots
Choco-Caramel Squares from Basic N Delicious
Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen
Chocolate Pecan Biscotti from The Food Army Wife
Cookie Brittle from Juanita’s Cocina
Double Banana Pie Krispie Treats from What Smells So Good?
Honeycomb Crunch Candy from Food Lust People Love
Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking
Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days
Salted Caramel Cashew Cookies from Mess Makes Food
 
 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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Reader Interactions

Comments

  1. Thank you, Jennifer, for the reminder about brown rice syrup. That is a fantastic alternative to corn syrup – which gets into the area of concern about GMOs.

    And, yes, how can you beat a combo like popcorn, pretzels and peanut butter? Home run! Or “touchdown” because it’s football season =)

    Reply

  6. I had a hard time trying to figure out something for this week’s theme too! We ended up a pretty similar combination 🙂 Peanut butter and pretzels go wonderfully together! Yum!

    Reply

  7. Why why why does everything you make look so delicious??! And why I can’t I just be in your kitchen and get me some? You have become my favorite food blogger slowly in the past few months! I love your recipes and you’re using my favorite ingredients most of the time. Thanks for so much inspiration (and some drooling)! Greetings from Eastern Europe

    Reply

    • You should have tried making them, I ate so many peanuts, pretzels and popcorn before I even made the balls. Then I ate like 3 balls!! 🙂

      I don’t know what it was with crunchy food, I love crunchy food but it was a tough task!! I was amazed of the recipes the rest of the crew made!

      Reply

  22. Oy, what an ordeal! Poor you going through all the trial and error but look at what an amazing recipe you came up with. These look so delicious, crunchy and indulgent. The best part is that they’re pretty healthy. I love that I can eat this (and I’d probably gobble up at lesat half a dozen balls at once) and not feel too guilty 😉 I need to get some brown rice syrup so that I can make these.

    Reply

  33. These are really fantastic! I love that you don’t use marshmallow for the popcorn balls because I sometimes feel like it ends up making them soggy in the long run (and well with the health factor it just means I can have more than one)!

    Reply

  34. These are right up my alley! I love peanut butter and pretzels combined. Thanks for the idea of using brown rice syrup. I can rarely find a good binder when I’m making these sorts of things. 🙂

    Reply

  35. These are right up my alley! I love peanut butter and pretzels combined. Thanks for the idea of using brown rice syrup. I can rarely find a good binder when I’m making these sorts of things. 🙂

    Reply

  36. Hi, I just made this…sort of. No brown rice syrup, so I used honey. No peanuts, so used sliced almonds which I toasted first. Used gluten free pretzels which didn’t have a lot of salt on them, so added salt to the mixture of peanut butter, coconut oil and honey. I didn’t make balls, rather just poured everything onto a cookie sheet, then drizzled with melted dark chocolate and a sprinkle more of sea salt. Taking a bag to a brunch later as a sort of hostess gift. One thing: please. If you (and other bloggers) could please specify when you use peanut butter whether it is natural, or something like Kraft or jiffy, both of which have added sugar. Then, folks like me can determine how much sweetener to add based on how much already exists in the peanut butter. Thanks!

    Reply

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