Lunch: Spicy Popcorn Balls

This recipe includes superfoods such as:

Nuts

Health benefits of Spicy Popcorn Balls

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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

Instructions

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.

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