Coconut-Almond Popcorn Balls

Another tasty popcorn recipe! This coconut- almond recipe has some of the same ingredients as the Mexican Chocolate Popcorn Balls and is just as delicious! Coconut is one of my favorite flavors!

Coconut-Almond Popcorn Balls

Adapted from Food Network.com

Ingredients

  • 1/4 cup light corn syrup
  • 2 tablespoons vegan butter (Earth Balance)
  • 1 cupconfectioners’ sugar
  • 1 cup mini marshmallows
  • 1 tablespoon water
  • 1/2 teaspoon almond extract
  • A pinch of salt
  • 12 cups popped popcorn until coated
  • Toasted shredded coconut
  1. Bring corn syrup, vegan butter, cup confectioners’ sugar, mini marshmallows and water to a boil in a large pot over medium heat, stirring.
  2. Add almond extract and a pinch of salt.
  3. Remove from the heat; using a rubber spatula.
  4. Stir in popcorn until coated.
  5. Butter your hands, then shape into balls
  6. Roll popcorn balls in toasted shredded coconut.
Don’t want to make popcorn balls? No problem. Instead of rolling the popcorn mixture into balls, spread out onto a baking pan and sprinkle shredded coconut on top. If your coconut it not already toasted, preheat your oven to 350ºF and place popcorn mixture with coconut on top into the oven until the coconut is a nice light brown.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney. 

Mexican Chocolate Popcorn Balls

Food Network has great snack recipes that are easily adaptable to be gluten free/dairy free! The other day, I came across some great popcorn recipes and I thought HEY! I’ll do a little popcorn series! It first started with the Peanut Maple Popcorn. Today – Mexican Chocolate Popcorn Balls! Movie night snacks will never be the same!

Mexican Chocolate Popcorn Balls

Adapted from Food Network.com

Making these will be sticky but worth it! The mix of chocolate and spices is great!

Ingredients

  • 1/4 cup light corn syrup
  • 2 tablespoons vegan butter (Earth Balance)
  • 1 cupconfectioners’ sugar
  • 2 cups mini marshmallows
  • 2 tablespoons unsweetened cocoa powder (Hershey’s is great – you can use Toll House as well but I like Hershey’s cocoa powder way better)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 teaspoon pure vanilla extract
  • Pinch of salt.
  • 12 cups popcorn – popped (I suggest using a natural or light butter popcorn or even Kettle corn (my personal favorite) )
  • Cinnamon Sugar for rolling
  1. Bring corn syrup, butter, sugar, 1 cup mini marshmallows, cocoa powder, cinnamon, nutmeg and cayenne pepper, and water to a boil in a large pot over medium heat, stirring.
  2. Add vanilla and a pinch of salt.
  3. Remove from the heat; using a rubber spatula, stir in popcorn and 1 more cup of mini marshmallows.
  4. Now for the fun and sticky part – yes it will be sticky! Butter your hands, and shape mixture into balls.
  5. Roll formed balls in cinnamon sugar.

Who said popcorn balls were boring!?! ENJOY!

Cinnamon Caramel Corn

Popcorn is a quick and easy snack that can be used in so many ways and have some many flavors. I love popcorn and there are great brands that have great gluten free popcorns. Popcorn is great by itself, extra butter, light butter or whatever your favorite might be. Kettle corn is one of my favorites and natural popcorn is always a treat.

Here is a great recipe for Cinnamon Caramel Corn.

Cinnamon Caramel Corn 

Ingredients

  • 12 cups popped popcorn (about 1/2 C kernels)*
  • 1 cup roughly chopped pecans
  • 1 cup brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 cup or honey makes a good substitution)
  • 1 stick buttery spread (1/2 C) – Earth Balance is a great brand and come in a spread and stick
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 3 squares almond bark (or gluten free white chocolate)

*You can use air popped or microwave popcorn. If using microwave, anything works, so you can use your favorite gluten free brand.

  1. Preheat oven to 250 degrees
  2. Place popcorn and chopped pecans in a large bowl and set aside.
  3. Combine brown sugar and cinnamon in a large capacity microwave safe bowl.  Mix well.
  4. Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more.
  5. Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
  6. Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.
  7. Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
  8. Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!