TIP OF THE DAY: Make Christmas Popcorn Balls | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Make Christmas Popcorn Balls – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Make Christmas Popcorn Balls

Our grandmother loved to make popcorn balls with candied pecans. They’d be placed in a beautiful Moorcroft bowl for nibbling.

Our childhood contribution was to add chocolate chips and M&Ms. But these Coconut Popcorn Snowballs with candy canes are spot on for the holiday season. (If you don’t like peppermint, you can leave out the candy canes.)

The recipe is from the Popcorn Board. While the recipe suggests four-inch-diameter popcorn balls, that’s a huge portion. We suggest making two-inch-diameter balls.

You can give them gifts and party favors—if you can restrain yourself from eating them.

RECIPE: COCONUT POPCORN BALLS

Ingredients For 8 Four-Inch Balls

  • 2 cups shredded or flaked sweetened coconut
  • 3 quarts popped popcorn
  • 4 tablespoons (1/2 stick) butter
  • 3 cups miniature marshmallows
  •  

    Coconut popcorn snowball. Photo courtesy The Popcorn Board.

  • 1 teaspoon coconut or vanilla extract
  • 8 candy canes or candy cane sticks, about 3-4 inches
  •  
    Preparation

    1. PLACE a large sheet of waxed or parchment paper over a work surface. Spread coconut onto paper.

    2. SPRAY a large mixing bowl lightly with cooking spray and place popcorn inside.

    3. MELT butter over low heat in a medium saucepan. Stir in marshmallows and continue to stir until marshmallows are melted and mixture is smooth. Pour over popcorn and mix well until coated.

    4. SPRAY hands with cooking spray and press firmly to form into balls. Place balls on coconut and roll and press coconut to coat. While holding popcorn ball, gently press a candy cane into each ball.

    5. SERVE immediately or wrap individually in plastic wrap for storage.

     


    White chocolate candy cane popcorn. Photo
    courtesy The Popcorn Board.
     

    RECIPE: WHITE CHOCOLATE PEPPERMINT BARK

    Ingredients For 1 Pound

  • 5 cups popped popcorn
  • 12 ounces white chocolate baking chips, chopped white chocolate or white chocolate chips
  • 1 cup crushed hard candy peppermints
  •  
    Preparation

    1. COVER a baking pan with foil or wax paper; set aside. Place popcorn in a large bowl; set aside.

    2. MELT chocolate in a double boiler over barely simmering water, stirring until smooth. Or, melt according to package directions. Stir in crushed peppermints after chocolate is melted.

     

    3. POUR chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; allow to cool completely. When chocolate is cooled and set, break into chunks for serving.

    4. STORE in an air-tight container at room temperature.
     
    NON-PEPPERMINT VARIATION

    Don’t like mint? Mix ½ cup dried sweetened cranberries and ½ cup sliced almonds with the popcorn. Pour chocolate over the mixture after it is melted.
      




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