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- 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. &copy; 2002. All rights reserved.
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