COCONUT POPCORN BALLS
Categories > Dairy Free, Gluten Free, Holiday, Vegetarian Coconut Popcorn Balls are definitely going to be a hit on movie night. Essentially, they're just hunks of popcorn and cashews held together by a scrumptious creamy mix of nut butter and honey and coated with coconut. The main thing to think about with this recipe is how to make the popcorn. Microwave is easiest, yes, but there are some very questionable chemicals lurking in the lining of most of those convenient bags and many also come with artificial flavors and colors. So if you've got the time, we suggest popping your own. If you've got a popcorn machine, that's obviously the best, but you can also do it on a stovetop using a tutorial like this one.
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper and place popcorn in a large bowl. Combine peanut butter (or almond butter) and honey in a small saucepan and cook over medium heat, stirring constantly. As soon as the mixture starts to lightly bubble continue cooking for approximately another 30 seconds or less. Immediately pour the mixture evenly over the popcorn and gently mix with a wooden spoon or spatula until well and evenly coated. Stir in cashews. Once the popcorn has cooled, run hands under ice cold water for 10 seconds. Press small handfuls of the popcorn mixture firmly into 2-inch balls. Place balls on baking sheet and sprinkle with coconut. Let cool completely before storing. To store, individually wrap each ball in plastic wrap.
GRANOLA PEANUT BUTTER BALLS
I have a chef friend, Nancy Russman in Louisville Kentucky, who spends a lot of her time teaching kids to cook and eat healthier snacks. When she first met me and my son there at a Julia Child birthday party I was cooking for, she made a big impression on him, much bigger than Julia! Probably because she's very short, and closer to his size than Julia. She taught him the cheer of "Go Cats!" in support of the Louisville Wildcats. We also had a nice tour of the Louisville Slugger Baseball Bat Factory, a visit to a bourbon distillery for another Julia party and a visit to my favorite goat cheese maker, Judy Schad, in nearby Greenville Indiana. This is one of Nancy's kid-friendly recipes that the kids can help make.
Provided by Food Network
Categories dessert
Time 10m
Yield 16 balls
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the honey and peanut butter. Using a spatula, stir in the granola. Add enough milk to just moisten--you want it to stick together. Form into balls. Chill until ready to serve.
GRANDPA'S POPCORN BALLS
Great, Great Grandpa Apell had a huge farm in Illinois with prize-winning corn. He made Popcorn Balls for all the Grandkids at Christmastime. He lived to be 106 and claimed workin' the farm and eatin' corn was the secret! This recipe is delicious!
Provided by 3KIDS5
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
- Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 75.1 g, Cholesterol 24.4 mg, Fat 18.7 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 317 mg, Sugar 48.9 g
CHOCOLATE COCONUT GRANOLA BITES
These four-ingredient bites are so awesome. They're a little crunchy after the chocolate has hardened a bit. The making of them can get a little messy, but it only means you get to lick the chocolate from your fingers constantly and nobody is there to stop you.
Provided by Bev Weidner
Categories dessert
Time 35m
Yield 12 to 15 bites
Number Of Ingredients 4
Steps:
- Place the chocolate chips in a double boiler or a heatproof bowl set over (but not in) a small saucepan with about an inch of simmering water and melt over medium heat, stirring constantly.
- Remove from the heat and add the granola and flax seeds and stir to combine. Stick the bowl in the freezer to cool and harden the mixture a little bit, about 6 minutes. This makes it easier to roll the mixture into little balls.
- Arrange the coconut on a large baking sheet. Using your hands or an ice cream scoop, scoop out a small amount of the chocolate-granola mixture and roll it around in the coconut, making little balls. Little bites. Little ball bites. Repeat with the remaining chocolate-granola mixture and coconut.
- Place the tray back in the freezer to harden, at least 5 minutes. Store the bites in an airtight container at room temperature for 3 days.
COCONUT GRANOLA BARS
These are crunchy and a little bit sticky. If you are vegan you can substitute agave syrup for the honey.
Provided by Martha Rose Shulman
Categories breakfast, weekday, main course
Time 1h
Yield 20 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Place the oats in a bowl and toss with the oil until thoroughly coated. Line a baking sheet or pan with parchment and spread the oats in an even layer on the parchment. Place in the oven and toast for about 20 minutes, stirring halfway through, until the grains are lightly toasted. They should have darkened slightly and should smell toasty. Remove from the oven, return to the bowl, and add the coconut, spices, salt and nuts. Stir together. Turn the oven down to 300 degrees.
- Place the honey and vanilla in a saucepan or container that can accommodate at least three times the volume of the honey, and bring to a boil over medium heat. Reduce the heat to low and simmer 5 minutes. Remove from the heat and pour over the oat mixture. Stir until the oat mixture is evenly coated with honey.
- Oil a 9-by-13-by-2-inch pan and line with parchment. Oil the parchment. Scrape the granola mixture into the pan and spread in an even layer. Place in the oven for 25 minutes, until just golden. Do not allow to become too brown, or the bars will be too hard. Remove from the heat and allow to cool completely, then cut into 2-inch squares. Some of the mixture may crumble when you do this, but crumbles are tasty little morsels! Store in a tin or container.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 1 milligram, Sugar 6 grams, TransFat 0 grams
COCONUT-ALMOND POPCORN BALLS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1/2 teaspoon almond extract and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in toasted shredded coconut.
COCONUT GRANOLA BARS
Steps:
- In a large bowl, combine brown sugar, peanut butter, corn syrup, butter and vanilla. Combine the remaining ingredients; add to peanut butter mixture and stir to coat. Press into two greased 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Cut into bars.
Nutrition Facts : Calories 150 calories, Fat 9g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 71mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
COCOA-COCONUT GRANOLA BARS
Crisp, chewy, and chocolate-y granola bars straight from your own oven! Why buy mediocre-tasting packaged ones full of junk and unknown ingredients? These contain my two favorite ingredients, chocolate and coconut. This recipe is easy to customize and swap out for your favorite ingredients.
Provided by Jessica
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
- Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
- Reduce oven heat to 300 degrees F (150 degrees C).
- Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
- Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
- Bake in preheated oven until golden brown, 18 to 20 minutes.
- Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 30.8 g, Fat 10.8 g, Fiber 5.5 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 103.4 mg, Sugar 16.7 g
GRANDMA'S POPCORN BALLS
My Grandma made the BEST popcorn balls every year for Halloween. Everybody wanted her recipe and lucky me - I got it 30 years before she passed away. Now that I am a Grandma of 3, I look forward to making these for my grand children.
Provided by CindiJ
Categories Lunch/Snacks
Time 7m
Yield 12 balls, approx.
Number Of Ingredients 5
Steps:
- In large pot mix well the sugar, Kayro syrup, vinegar and bring to boil. Continue until mixture reaches the Hard Crack Stage on candy thermometer.
- Remove from heat and quickly stir in popped popcorn. Butter your hands and scoop enough coated mixture to form baseball sized balls.
- You have to work quickly as the coating will harden very fast. When cooled, wrap in wax paper, twisting to close.
- Preparation and cooking time does not include time to pop popcorn.
- Cooking time varies with weather conditions.
Nutrition Facts : Calories 197.1, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.5, Sodium 25.6, Carbohydrate 46.8, Fiber 1.6, Sugar 24.4, Protein 1.4
GRANOLA-COCONUT POPCORN BALLS
These are a nice winter treat. I usually make a double batch and add some to my Christmas cookie tray.
Provided by mydesigirl
Categories Breakfast
Time 25m
Yield 24 balls
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients in a large bowl.
- In a medium saucepan, combine next 3 ingredients over a medium-low heat, stirring constantly until sugar dissolves.
- Attach candy thermometer to the side of pan.
- Increase heat to medium and bring to a boil.
- DO NOT STIR WHILE SYRUP IS BOILING.
- Cook until syrup reaches soft boil (234-240°F).
- Remove from heat and stir in peanut butter.
- Pour over popcorn mixture, stirring until evenly coated.
- Shape into 2-inch balls, place on waxed paper to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 125.5, Fat 6.9, SaturatedFat 2.9, Cholesterol 5.1, Sodium 53.5, Carbohydrate 15.1, Fiber 0.9, Sugar 9.2, Protein 2.2
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