Popcorn Balls

4.5 (2 reviews)

20 cups popped kettle corn, unpopped kernels removed
1 1/2 cups light corn syrup
1 1/2 cups sugar
3/4 cup plus 2 Tbsp. Suzanne’s Ricemellow Crème
2 Tbsp. vegan margarine
1 tsp. vanilla
1 1/2 cups semisweet vegan chocolate chips

• Place the popcorn on a large, greased baking sheet. Set aside in a 300°F oven.
• In a large saucepan, bring the corn syrup and the sugar to a boil over medium-high heat, stirring constantly. Remove from the heat. Stir in the Ricemellow Crème, margarine, and vanilla until combined.
• Pour over the hot popcorn and stir gently to coat. Cool, then stir in the chocolate chips. With damp hands, quickly shape into 3-inch balls. Wrap individually in plastic wrap. Store at room temperature for up to 1 week.

Makes approximately 24 popcorn balls

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind