I have to be honest, I had never made popcorn balls before today. With all of the harvest festivities brewing and cold weather outside – I felt inspired to whip up a Halloween-themed treat. What a fantastic snack idea with so many options…you can add dried fruit, chocolate chips, peanut butter, what else? If we’d had dried mango on hand I’d have surely gone for a full-on tropical popcorn ball, but alas, it was not to be. This recipe omits butter and is therefore a smidge healthier than other classic ball varieties, in my opinion. Pop some up and enjoy!
Cashew Coconut Popcorn Balls
Time: 30 minutes
Serves: 8-10 balls
1/2 cup popcorn kernels popped in 1/8 cup canola oil
1/4 cup chopped cashews
1/3 cup shredded coconut
1/8 cup agave syrup (or honey)
1/4 cup brown sugar
1/2 cup water
1/4 tsp sea salt
- With unpopped kernels removed, add popped popcorn and cashews to a large mixing bowl. Mix together gently.
- In a small saucepan, add agave, brown sugar, salt and water, and bring to a slow boil. Continue to cook at high enough heat that entire surface bubbles, for roughly 7-8 minutes.
- Remove saucepan from heat and pour evenly over popcorn, mixing continuously so that cashews and popcorn are evenly dispersed.
- Using your hands (and you may want to grease them with a bit of butter or oil), scoop together handfuls of popcorn and squeeze to form balls, keeping in mind the end-size you’re going for.
- Sprinkle each ball with shredded coconut.
- Wrap individual balls in plastic wrap and store for up to a week.