It was my intention to make the vegan Black Bean Lasagna, that Trisha Yearwood made famous through her cookbook and spots on the Food Network, to mark the arrival of the Garth Brooks ensemble to Edmonton but I ran out of time. So I decided to make something else – Garth Brooks’ Peanut Butter Balls.
The recipe originally had light and dark corn syrup but that is not readily available up here. I substituted Organic Brown Rice syrup for the corn syrup.
These are very similar to puffed rice squares but using the syrups instead of marshmallow. After I made them I gave some to the staff to try and they were well liked.
So the deal is – anyone that comes into the store and say “May I have a Garth Brooks’ Peanut Butter Ball” can have a FREE ball. Limited quantities.
If you are interested in making them at home you can follow the recipe as provided by Trisha Yearwood or you can use mine:
- 1 cup cane sugar – crystallized sugar (I used our bulk Fair Trade Organic golden cane sugar)
- 1 cup brown rice syrup (I used Lundberg Organic brand)
- 2 cups crunchy peanut butter (I used New World Organic Crunchy Peanut Butter – Salted)
- 4 cups crispy rice (I used Nature’s Path Organic Crispy Rice).
Put measured amounts of sugar and liquid sweetener into a sauce pan (it need be about a 12-cup capacity). Heat over moderate temperature (you do not want to scorch your sugars – so nice and slow) and stir it all now and again. Keep a closer eye on the mixture as the time passes (about 4-5 minutes).
Turn down the temperature a bit. Add the peanut butter and mix well.
Add the peanut butter and mix well. As the peanut butter warms up it will get a lot smoother and easier to mix.
Remove from heat and add the rice cereal. Mix well. You want all the rice to be coated with some of the peanut butter, sugar, and syrup mixture because this is what binds it all together.
I used a 1-ounce ice cream scoop to measure out the balls. I would scoop out a dozen measurements then form them into tight balls. Then I would do another dozen balls. The mixture will make about 2 dozen balls (and one or two left over for the cook(s) to sample).
When the sweetener cools down it will harden the balls – just like the classic rice squares.
For clean up – put hot water into the pot and let sit because hardened sugar/syrup is tough to clean off. Hot water does a nice job of prepping it for a much lighter scouring.