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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Covering the Bases

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Total:: 11 min
Prep:: 10 min
Cook:: 1 min

Yield:: 4 baseballs

Level:: Easy

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

Directions

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.

My Private Notes

Name: Caramel Peanut Popcorn Baseballs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H1M0.000S
Total time: P0Y0M0DT0H11M0.000S
Yield: 4 baseballs
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