Al Fresco with Autumn: Cashew Coconut Popcorn Balls

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


  1. With unpopped kernels removed, add popped popcorn and cashews to a large mixing bowl. Mix together gently.
  2. 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.
  3. Remove saucepan from heat and pour evenly over popcorn, mixing continuously so that cashews and popcorn are evenly dispersed.
  4. 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.
  5. Sprinkle each ball with shredded coconut.
  6. Wrap individual balls in plastic wrap and store for up to a week.

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