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

  1. Prepare popcorn:
     Add popped popcorn to a large mixing bowl and set aside. 
  2. 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. 
  3. Coat the popcorn:
     Pour the warm mixture over the popcorn and quickly stir to coat evenly. Use a spatula or spoon to mix thoroughly. 
  4. 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.
  5. 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