Cranberry-Ginger Popcorn Balls

11 Dec

Once a month we receive Food Network Magazine and I immediately want to make everything in the issue at the same time. However, one particular page from the December issue, displaying holiday varieties of popcorn balls, caught my eye. I thought a ball-shaped treat would be great for a potluck grab-and-stuff-into-mouth party format. The only problem was to choose what kind of popcorn ball to make.  And I wondered what even was a popcorn ball? Turns out it’s the less popular but completely underrated cousin of Rice Krispy Treats. Salty popcorn is held together with sticky marshmallow fluff and butter. Mix-ins are added at the chefs discretion and the possibilities are almost endless. Food Network Magazine offered me Sugar Plum made with plum jam and rolled in turbinado sugar, Coconut-Almond with almond extract and tossed in toasted coconut, and Mexican Chocolate made with cocoa powder and cayenne pepper. But, what really caught  my attention was Cranberry-Ginger.

Cranberry-Ginger popcorn balls combined salty popcorn with spicy candied ginger, tart dried cranberries, and creamy white chocolate chips. Once rolled into a ball, the flavors fully complimented and completed each other and I couldn’t stop “popping” them into my mouth!

Cranberry-Ginger Popcorn Balls
From: The Food Network Magazine

1/4 cup light corn syrup
2 tbsp butter
1 cup confectioner’s sugar
1/2 cup chopped crystallized ginger
1 tbsp water
1 cup mini marshmallows
3/4 cup dried cranberries
3/4 cup white chocolate chips
12 cups popcorn

Bring light corn syrup, butter,confectioners’ sugar, crystallized ginger, mini marshmallows and tablespoon water to a boil in a large pot over medium heat, stirring.
Stir in dried cranberries and white chocolate chips, and a pinch of salt.
Remove from the heat; using a rubber spatula, stir in popcorn until coated.
Butter your hands, then shape into balls.


One Response to “Cranberry-Ginger Popcorn Balls”


  1. Holiday Decorations With Pop! | Food For Thought - November 21, 2015

    […] ribbon into 8- or 9-inch pieces and fold them in half, creating loops. Shape popcorn balls (we like this recipe) around the ribbon, covering an inch or so of the ends. Let them cool down on parchment paper and […]

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