Gluten Free Honey Vanilla Popcorn Balls Recipes

CANDY CORN POPCORN BALLS

Candy Corn Popcorn Balls image

Provided by Food Network

Time 20m

Yield 6 to 8 popcorn balls

Number Of Ingredients 4

Ingredients

1 cup candy corn
3 tablespoons heavy cream
1 bag microwave popcorn, popped
Nonstick cooking spray

Steps:

Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!

HONEY BALLS

Honey Balls image

Make and share this Honey Balls recipe from Food.com.

Provided by Belinda McManaway

Categories Candy

Time 5m

Yield 50 depending on size

Number Of Ingredients 5

Ingredients

1 cup peanut butter
1 cup honey
1 cup powdered milk
1 teaspoon vanilla
crushed corn flakes

Steps:

mix together all ingredients except crushed corn flakes.
Scoop out by teaspoon full and roll into balls, then roll in crushed corn flakes.
Chill before serving.

Nutrition Facts : Calories 63.9, Fat 3.3, SaturatedFat 1, Cholesterol 2.5, Sodium 33.5, Carbohydrate 7.6, Fiber 0.3, Sugar 7, Protein 2

GLUTEN-FREE HONEY VANILLA POPCORN BALLS

Gluten-Free Honey Vanilla Popcorn Balls image

© 2014 Turner Broadcasting System, Inc. All rights reserved. Swap out preservative-laden junk food for these homemade honey vanilla popcorn balls, which will become a favorite party treat all year round.

Provided by Turner Broadcasting

Categories Corn

Time 50m

Yield 12

Number Of Ingredients 6

Ingredients

2 tablespoons canola oil
1/2 cup popcorn
1/2 cup plus 2 tablespoons unsalted butter
1/2 cup plus 2 tablespoons honey, plus more if needed
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
Heat the oil in large heavy-bottomed pot with a lid over medium heat. Add the popcorn kernels and place the lid slightly ajar on top of pot. Cook until most of the kernels pop, 7 to 10 minutes (the popping sounds slow down when it's almost done). This will make 10 to 12 cups of popcorn.
While the popcorn is popping, melt the butter, honey, vanilla and salt in a small saucepan over low heat until the mixture is uniform.
Transfer the popcorn onto the prepared baking sheet. Discard any unpopped kernels that settle at the bottom of the pot. Pour the butter mixture evenly over the popcorn. Toss the popcorn with two spatulas until coated. Bake, stirring every 5 minutes, until the popcorn is a deep caramel color, 20 minutes.
Remove the baking sheet from the oven and cool for 5 minutes. Wearing clean plastic gloves, use your hands to press the popcorn into 2-inch balls. Towards the end you may need 1/2 to 1 teaspoon of extra honey to act as the "glue" for the balls.
Cook's Note: You can substitute the popcorn kernels with one 3.5-ounce bag microwave popcorn prepared according to the package instructions.

Nutrition Facts : Calories 133.7, Fat 10, SaturatedFat 5, Cholesterol 20.3, Sodium 50.1, Carbohydrate 11.9, Fiber 0.1, Sugar 11.7, Protein 0.2

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