Ingredients:
6 Cups Of Freshly Popped Kettle Corn
2 Tablespoons Of Softened Real Salted Butter
2 Cup Of Hershey's Butterscotch Chips
Information:
Serving Size 6
295 Calories Per Serving
21 Grams Of Fat
Preparation Instructions:
I would first like to thank Shawn from beautiful Winter Park Florida for allowing me to publish his delectable kettle corn butterscotch balls recipe. To get started, first you will need to take out a small to medium size saucepan, and then pour into it the softened real salted butter and Hershey's butterscotch chips. Stir these two ingredients around over medium heat, until a smooth and creamy sauce forms. Be sure to steadily stir the sauce so that it doesn't burn. While your sauce is heating, take out a medium to large size cookie sheet, and then cover it with wax baking paper. You are now ready to begin making your kettle corn butterscotch balls, so make a quick decision as to how large you would like them. Once you have decided on the size, begin dunking spoonfuls or clumps of kettle corn into the creamy butterscotch, then place the finished balls on to your wax paper. Continue this process until all of the kettle corn has been used up. You also might want to form the balls using your hands, once the clumps are on your wax paper, be sure to not burn yourself though. Once you are finished, as an option, you can drizzle the remaining butterscotch sauce over the top of the finished butterscotch clumps. Lastly you will want to refrigerate these treats for two to four hours, so that the butterscotch can solidify. That wraps up this awesome recipe, we hope that you enjoyed it.
