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.