Garlic Popcorn Balls

Invite vampires you know over for dinner so they can try this delicious dish made with garlic, popcorn and shredded cheddar cheese.

30 minutes Prep: 20 minutes Cook: 10 minutes

167 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

50	each	garlic	cloves, (about 4 heads)
2	teaspoons	salt
4	cups	cheese	cheddar, shredded (about 1 lb)
5	quarts	popcorn, popped	(about 1/2 cup unpopped)

Directions

Peel garlic and mince with salt to prevent sticking and to absorb garlic juices. Toss garlic with cheese. In large glass or plastic bowl, make alternate layers of popped corn and garlic-cheese mixture, coating popcorn as evenly as possible, especially at edge of bowl.

Place in microwave oven and cook 1 minute. Shake bowl gently; turn 180 degrees and cook 1 more minute. Do not overcook. Immediately turn out onto cookie sheet, and quickly shape into plum-size balls. Set balls on sheets of waxed paper.

Makes 4 dozen popcorn balls.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 116g

Amount per Serving

Calories 167 3% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1198mg	50%
Total Carbohydrate 37.0g	12%
Dietary Fiber 2.0g	9%
Sugars 1.0g
Protein 7.0g	14%

Vitamin A	0%		Vitamin C	59%
Calcium	20%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

-1

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to green beef curry

Last Recipes Viewed

Recipe Bite

Fennel_Seed

by Laurie

General:Fennel Seed is the oval, green or yellowish-brown dried fruit of Foeniculum vulgare, a member of the parsley family. ...

Member Review

100% Parmesan Chicken

This was a great recipe! I only changed a couple things.. I used a Parmesan/Asiago/Romano cheese blend instead of just Parmesan. Also, instead of non-stick cooking spray for baking, I used a high-quality olive oil (the one I used from Olivier & Co. had notes of black pepper and artichoke, called Valdesano). For a red sauce, I used "Spicy Tomato Sauce" from epicurious.com (with twice the red wine) and served it all over spinach fettucini. WOW.

Reviewed by RockabillyKitty