(Makes approximately twelve 3-inch balls.)
Easy to make and fun to eat, this is guaranteed to become a fall-time favorite! In this recipe, you avoid all of the hydrogenated fats and sodium found in microwave popcorn by popping it over the stovetop in a deep cast iron skillet or a Dutch oven with a lid.
Popcorn is a whole grain snack that is loaded with fiber and antioxidants. While most movie theater popcorn is loaded with salt and butter, giving popcorn a bad name, when it’s cooked with a heart healthy oil such as canola, popcorn becomes a healthful blank canvas ready to flavor with spices, herbs, and even honey with chocolate!
For this recipe, you will need the following:
- 10 cups stove-top popped popcorn (Use kernels sold by PopSecret, or Eden Organic, or Orville Redenbacher’s)
- 3/4 cup honey
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon, cayenne and/or chili powder (optional)
- 3 ounces dark chocolate, melted over a double boiler
- Follow package popping instructions
- Add the popcorn to large bowl and set aside.
- In a small saucepan over a medium-low heat, heat the honey and salt, add in any other spices you would like at this time. Heat the honey to just barely simmering, then immediately remove it from the heat. Carefully pour it over the popcorn. Pour a little at a time then toss, ensuring all popcorn gets evenly coated with honey.
- One the mixture is cool enough to handle, press into 2 or 3-inch balls, with lightly greased hands.
- Cool completely on a parchment paper lined pan in the refrigerator.
- In the meantime, melt the dark chocolate over a double boiler. Once melted drizzle it over the popcorn balls. Add as much as you’d like. Store the popcorn balls in the refrigerator until you are ready to eat.
You can also wrap the individual popcorn balls in plastic baggies and give them out as fun and delicious holiday treats!