Puffed Wheat Balls 1983
Take a nostalgic bite out of the past with these "Puffed Wheat Balls 1983," a timeless treat that combines the airy crunch of puffed wheat cereal with a rich, buttery caramel coating. This no-bake recipe comes together effortlessly with pantry staples like brown sugar, corn syrup, and vanilla, all melted into a luscious syrup that binds the cereal into perfectly sculpted balls. Ready in just 15 minutes, these sweet and salty snacks are ideal for lunchboxes, picnics, or holiday dessert platters. A perfect blend of chewy and crisp textures, these classic puffed wheat balls are a crowd-pleaser that will fill your heart with retro charm. Follow the easy instructions to master this nostalgic favorite that’s equal parts simple and satisfying!
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Recipe Information
Ingredients
- 6 cups Puffed wheat cereal
- 0.5 cups Butter
- 1 cups Brown sugar
- 0.5 cups Corn syrup
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
Place the puffed wheat cereal in a large mixing bowl. Set aside.
In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Heat the mixture over medium heat, stirring frequently, until the butter melts and the sugar dissolves completely.
Bring the mixture to a gentle boil and let it boil for 1 minute, stirring constantly to prevent burning.
Remove the saucepan from the heat and immediately stir in the vanilla extract.
Pour the hot caramel mixture over the puffed wheat cereal in the mixing bowl. Using a large wooden spoon or spatula, gently stir until all the cereal is evenly coated in caramel.
Allow the mixture to cool slightly, just enough to handle but not completely set.
With greased hands, scoop up about 1/4 cup of the mixture and press it firmly into a ball shape. Repeat with the remaining mixture, greasing your hands as necessary to prevent sticking.
Place the puffed wheat balls on a parchment-lined baking sheet to cool completely and set.
Once fully cooled, serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 339.2 g | 123% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 265.3 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 197 mg | 15% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
