• 2 quarts popped popcorn
  • 3 cups crisp rice cereal
  • 42 caramels
  • 3 tablespoons water
  • 1 cup salted peanuts
  • 1/8 teaspoon salt


Combine the popcorn and cereal in a large bowl; set aside.

In a heavy saucepan over low heat or in a microwave-safe dish, heat the caramels and water until the caramels are melted. Stir in the peanuts and salt; mix well.

Pour over the popcorn mixture and toss to coat. With buttered hands, shape into 3-inch balls.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4938

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