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Honey Popcorn Balls

 

Honey lends a nice change of flavor.
31

Yield

3

servings

Prep

5

min

Cook

35

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

20 cups popcorn, popped
air popped, from 2/3 to 1 cup kernels; see Notes
1 ¼ cup butter
cut into chunks, plus more for your hands
1 ¼ cup honey
¾ teaspoon salt
2 teaspoons vanilla extract

Directions

Preheat oven to 325°.

Put popcorn in a large roasting pan.

Line a large baking sheet with waxed paper.

In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1¼ cups butter, the honey, and salt until butter is melted.

Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.

Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat.

Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.

Let popcorn stand 5 minutes, or just until cool enough to handle.

Working quickly with lightly buttered hands, press small handfuls of the mixture into 1½-in. balls, occasionally loosening popcorn from bottom of pan with a spatula.

If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.

Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Notes:

If you don't have an air popper, you can pop the popcorn in the microwave: Working in 2 batches, put kernels in a brown paper bag (any size).

Do not add oil.

Fold the bag's opening several times to seal, then microwave at full power in 1-minute increments, checking popcorn and removing popped kernels as you go (they burn easily).

Be careful when opening bag; it will release steam.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 132154% of calories from fat
 % Daily Value *
Total Fat 79g 122%
Saturated Fat 49g 244%
Trans Fat 0g
Cholesterol 203mg 68%
Sodium 1144mg 48%
Total Carbohydrate 53g 53%
Dietary Fiber 8g 32%
Sugars g
Protein 16g
Vitamin A 49% Vitamin C 1%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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