Maple-Ginger Popcorn Balls (The Leftovers Club)

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This recipe got me excited to tap into my jar of popcorn kernels. Sugary popcorn is the ideal treat for my heartburn-prone stomach: low in fat and full of surprising textures. These popcorn balls are so sweet and unusual.

This was was my first attempt at making popcorn on the stove, and wow—it’s easy! Using this method, I counted only five unpopped kernels, and nothing burned. I suspect that this is the first of many popcorn experiments.

I chose these for The Leftovers Club because they seemed unlikely to spoil. Unfortunately, Shaina of Take a Bite out of Boca reported that they were stale upon arrival in Florida—so be sure to eat them soon after baking. If you like to bake and share goodies (like Shaina’s excellent carrot-zucchini bread), check out the site and consider joining The Leftovers Club.

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INGREDIENTS

  • 1 1/2 tsp canola oil
  • 1/2 cup popcorn kernels
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1 tsp water
  • 1/4 tsp salt
  • 1/3 cup finely chopped candied ginger
  • 1/4 cup sliced toasted almonds (or toast raw almond slices in a pan over medium-low heat for about 10 minutes, shaking frequently, until they turn golden brown)

DIRECTIONS

  1. Place the oil in a large nonstick pot and heat over medium for 3 minutes. Add the popcorn kernels and cover. When the corn begins to pop, shake the pot often to prevent burning. In about 10 to 12 minutes, when the pops become infrequent, remove the pan from heat.
  2. Meanwhile, heat the syrup, honey, water, and salt in a small pan, stirring constantly until it becomes a thin liquid–about 4 minutes. IMG_5407
  3. Combine the ginger and almonds in a large bowl. Add the popcorn, removing any kernels that didn’t pop.
  4. Pour the syrup mixture over the popcorn and stir thoroughly, being sure to get all of the good stuff from the bottom of the bowl. Place the mixture in fridge for 15 minutes to harden slightly. IMG_5408
  5. Wet your hands and form the popcorn mixture into 12 balls, pressing very firmly between your palms to ensure that they won’t fall apart.
  6. Store the balls between parchment paper in an airtight container. Refrigerate for 2 hours or until firm.

Makes 12. Active time 30 minutes; total time 45 minutes. Adapted from http://www.ahouseinthehills.com/ahouseinthehills/2013/4/3/mango-popcorn-balls.html

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4 responses

  1. Even though the popcorn was a little inedible, I still tasted all that delicious maply-ginger flavor as soon as I took a bite. Omg. If I could have extracted that from the popcorn and sipped it with a straw, I would have LOL. Thank you Paula, now I have an amazing flavor inspiration for my next baked good 🙂

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