Description
Makes: 10–12 popcorn balls
Prep Time: 10 minutes
Cool Time: 20 minutes
Ingredients
Scale
- 6 cups Doudlah Farms popped popcorn
- ⅓ cup honey or brown rice syrup
- ¼ cup nut butter (peanut, almond, or sunflower seed butter)
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Prepare popcorn:
Add popped popcorn to a large mixing bowl and set aside. - Make the binder:
In a small saucepan over low heat, stir together the honey, nut butter, vanilla, and sea salt. Heat until smooth and slightly bubbling—about 2–3 minutes. - Coat the popcorn:
Pour the warm mixture over the popcorn and quickly stir to coat evenly. Use a spatula or spoon to mix thoroughly. - Shape into balls:
Lightly grease your hands (with oil or butter) and form the mixture into 2- to 3-inch balls. Place on a parchment-lined tray to cool.
- Let set:
Cool at room temperature for 20–30 minutes until firm. Store in an airtight container for up to 3 days.
Notes
- Want a firmer texture? Add 1–2 tablespoons of coconut sugar to the honey mixture.
- Make it fun: drizzle with a little dark chocolate once cooled or sprinkle with cinnamon before forming into balls.
- Prep Time: 10 minutes
