2 tablespoons popcorn kernels
½ teaspoon canola oil
¼ teaspoon salt
¼ cup honey
1 tablespoon natural-style peanut butter
1/3 cup roasted unsalted peanuts
In a small bowl, toss together the popcorn kernels, oil, and 1/8 teaspoon of the salt. Transfer the mixture to a brown paper lunch bag and fold the bag over three or four times to close. Place the bag in the microwave on top of a plate and cook on high power until the kernels stop popping, about 2 minutes.
In a medium bowl, stir together the honey, peanut butter, and remaining 1/8 teaspoon salt. Add the popcorn, removing and discarding any unpopped kernels. Add the peanuts and stir until well combined. Place the bowl in the freezer for 5 minutes to help solidify the mixture.
Spray your hands with cooking spray. Using your hands, form 4 baseball-sized clusters out of the mixture. Squeeze each cluster firmly, holding for several seconds, so the cluster adheres into a ball. Spray your hands with cooking spray again if the mixture begins to stick to your hands. Place the balls on a plate and place in the refrigerator for 5 to 10 minutes to solidify further. Serve immediately, or wrap in aluminum foil and store in the refrigerator for up to 4 hours.
Serving size: 1 ball
Per serving: Calories 180; Total Fat 8g (Sat Fat 1g, Mono Fat 3.3g, Poly Fat 0.5g); Protein 4g, Carb 25g, Fiber 2g, Cholesterol 0mg, Sodium 160mg
Excellent Source of: Vitamin K
Good Source of: Fiber, Iron, Niacin, Protein, Thiamin, Vitamin C
Copyright 2016 Ellie Krieger All rights reserved