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1
Line a rimmed baking sheet with parchment paper and spray a spatula with non-stick cooking spray; set aside.
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2
Lay out a sheet of parchment or waxed paper on your work surface as well.
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3
In a large bowl add popcorn, peanuts and pretzels.
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4
Mix together then set aside.
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5
Note: Before adding the popcorn, make sure you have no un-popped popcorn kernels in the mix.
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6
In a medium sized saucepan, add brown rice syrup, peanut butter, coconut oil and vanilla extract.
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7
Over medium heat, stir and bring to a boil.
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8
Keep stirring and let it boil for about two minutes.
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This will be about 8 minutes total heating time time.
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10
Pour syrup mixture over popcorn and with the prepped spatula mix together until popcorn is covered.
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11
Pour onto the prepared baking sheet.
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12
Spray your hands with cooking spray and grab a chunk of popcorn and squeeze into a ball.
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13
I made mine a little bigger than a golf ball.
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14
You must work quickly before the popcorn cools.
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15
Make sure when grabbing popcorn you grab some peanuts and pretzels, as they tend to fall to the bottom.
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16
Set the balls on the sheet of waxed paper.
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17
Let cool completely and serve and enjoy!
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18
To store, wrap the popcorn balls in plastic wrap and place in an airtight container for up to 5 days.
