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Pinipig Crunch Balls

How to Make Pinipig Crunch Balls

A delicious and easy to make pinipig crunch balls. It is made from puffed fried pinipig, butter and your choice of nuts.
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert Recipe
Cuisine Filipino
Servings 2 dozen
Calories 120 kcal


  • 1 cup pinipig about 4 cups when puffed
  • 1/4 cup butter
  • 1 cup sugar
  • 1 tablespoon chopped cashew or peanuts
  • pinch of salt
  • 1/4 cup water


How to make Pinipig Crunch:

  • In a casserole heat about 2 inches of cooking oil and fry the pinipig.
  • Pour into a colander to drain off the oil.
  • Put the puffed pinipig in a large pan or bowl.
  • Add salt and butter. Add nuts if you wish.
  • In a casserole put together sugar and water.
  • Cook over medium heat till it reaches the hard ball stage.
  • Pour over pinipig, tossing and turning with a wooden spoon to coat with the syrup.
  • Form into balls and cool. Store in an airtight container.

How to make the syrup. (Hard Ball Stage):

  • Melt sugar and water in a thick metal or nonstick pan over low to medium heat.
  • Using a wooden spoon, stir continuously until sugar melts and begins to brown.
  • Test for hard ball stage by putting a drop of syrup into a glass of cold water.
  • If it hardens like candy, it is done.
  • If using a candy thermometer, hard-ball stage is 250 °F - 260 °F or 122 °C -127 °C.
  • To melt hardened syrup, heat over double boiler.
  • Stir until melted and use immediately.
Keyword pinipig balls, pinipig crunch