Peanut-popcorn bonbons
Makes: 30
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Peanut-popcorn bonbons
Incredibly moreish toffee-like balls that make a lovely low-cost homemade gift. No complicated techniques are involved, the ‘toffee’ is just a simple blend of golden syrup, sugar and peanut butter
Makes: 30
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
84Kcal
Fat
4gr
Saturates
1gr
Carbs
9gr
Sugars
7gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp vegetable oil
- 55g popping corn
- 75g salted peanuts
- 125g golden syrup
- 100g granulated sugar
- 150g smooth peanut butter
- ½ tsp fine sea salt
- 1 tsp vanilla extract
Step by step
- Heat the oil in a large saucepan then add the popping corn and shake to coat. Cover the pan with a tight-fitting lid and cook on a medium-high heat, shaking the pan occasionally, until all of the corn has finished popping. Tip into a bowl (discarding any unpopped kernels) and mix in the salted peanuts.
- Wipe out the pan and add the golden syrup and sugar. Place over a medium heat, and once the sugar has dissolved and the mixture is bubbling, cook for 1 minute. Remove from the heat and stir in the peanut butter, salt and vanilla extract until smooth. Pour over the popcorn and peanuts and mix well.
- While the mixture is still warm (you may need to wait a few minutes until it’s cool enough to handle), shape and squeeze into about 30 balls, each roughly the size of a ping-pong ball. Leave to cool and set on a lined tray.
- Wrap the balls individually in baking paper, leaving enough spare to twist the ends like a bonbon. For a more decorative look, add some thin ribbon or coloured string as ties, or cover the bonbons with coloured tissue paper, wrapped on top of the baking paper. The bonbons keep for at least a week in an airtight container at room temperature.
