Anyone who grew up making popcorn balls will remember fondly the quick, hot work of shaping the sticky mixture into balls that would quickly set up. It’s an old-fashioned treat that we’re bringing back because they’re a 100% whole-grain dessert. That’s right—popcorn is a whole grain, and popcorn balls are an easy way to turn those grains into a sweet, healthy treat for the family.
Photo: Oxmoor House
Tropical Popcorn Balls
Hands-on: 35 min Total: 45 min
1 tablespoon canola oil
1/3 cup unpopped popcorn
1/2 cup diced dried mango
1/3 cup chopped macadamia nuts
1/3 cup toasted flaked sweetened coconut
1 cup sugar
1/2 cup light-colored agave nectar
1/4 cup water
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops. Pour popcorn into a large bowl coated with cooking spray. Add mango, nuts, and coconut.
2. Combine sugar and next 4 ingredients (through salt) in a medium, heavy saucepan. Cook over medium-high heat until a candy thermometer registers 300º. Remove from heat; stir in vanilla. Immediately pour hot syrup over popcorn; toss well to coat. Cool slightly (about 1 to 2 minutes). Carefully form mixture into 8 balls, being careful not to compact too tightly.
SERVES 8 (serving size: 1 popcorn ball)
CALORIES 298; FAT 8.8g (sat 2.6g, mono 4.8g, poly 0.6g); PROTEIN 1g; CARB 56g; FIBER 2g; CHOL 4mg; IRON 0mg; SODIUM 189mg; CALC 20mg
More Popcorn Balls:
- Old-Fashioned Popcorn Balls
- Rocky Road Popcorn Balls
- Candied Apple Popcorn Balls
- White Chocolate-Cherry Popcorn Balls
- Salty Maple-Pecan Popcorn Balls
from Simmer and Boil http://ift.tt/1PSxM2d via Continued
No comments:
Post a Comment