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Caramel Peanut Popcorn Baseballs
Recipe courtesy Rachael Ray
Ingredients
4 cups caramel coated popcorn (recommended: Cracker Jack)
Plastic food storage bag, gallon size
1 package, 2 ounces, chopped nut topping, available on baking aisle
2 pints vanilla ice cream
Optional garnishes: caramel sauce, canister whipped cream, maraschino cherries
Instructions
Place the popcorn in a food storage bag and crush with a small skillet.
Pour the crushed popcorn mixture onto a cookie sheet and combine with nuts. Soften ice cream 15
seconds per pint in microwave oven. Use a large scoop to overpack a round ball of ice cream. Place
ice cream onto cookie sheet and roll in coating. Cover odd-shapped ball in plastic wrap and use the
wrap as a barrier to mold ball into a perfect circle the size of a baseball. Repeat to form 4 balls.
You will use about 1 1/2 pints of ice cream total. Freeze until ready to serve. Garnish baseballs
with caramel sauce, whipped cream and maraschino cherry.
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