Active time: 40 minutes
Prepare a baking sheet by lining it with wax or parchment paper and set aside. Pour the popped salted popcorn into large bowl. In medium saucepan over medium heat, combine unsalted butter, caramels, and peanut butter, stir constantly to prevent sticking. Cook for about 3 – 5 minutes or until everything has melted and is smooth. Pour the caramel mixture over popcorn and stir to coat.
Either spray hands with non-stick spray or coat hands with butter. Working quickly, measure approximately ½ cup of popcorn mixture, using hands, press together tightly to form a ball, place on parchment lined baking sheet. Repeat quickly until you have finished with remaining mixture. (Be careful, mixture may be hot).
After you have finished, insert a popsicle stick into popcorn balls to make lollipops. Allow popcorn balls to set for about 10 minutes until firm. In small saucepan, melt the chocolate over medium heat until smooth and glossy. Remove from heat and allow to cool for about 3 - 5 minutes.
Roll each popcorn lollipop in melted chocolate halfway up sides, then roll in crushed peanuts. Set aside on parchment lined baking sheet. Best served the same day, can be stored for up to 3 days stored in an airtight container kept at room temperature.
Notes: You can add in any of the optional add-ins to the popcorn, then pour in the caramel mixture and continue as directed.
Total Fat: 25g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 14g