Sesame-Ginger Popcorn Balls (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Sesame-Ginger Popcorn Balls

http://www.eatingwell.com/recipes/sesame_popcorn_balls.html

From EatingWell:  September/October 2011

Caramel popcorn balls made with crystallized ginger and sesame seeds are a fun twist on the original recipe. They’re sure to be a hit at your next Halloween party.

12 (2-inch) balls | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put popcorn in large bowl.
  2. Combine brown sugar, corn syrup and butter in a small saucepan. Cook over medium heat, stirring constantly. As soon as the syrup starts to lightly bubble, cook, stirring constantly, until the sugar is melted and the mixture darkens, about 2 minutes.
  3. Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in finely chopped crystallized ginger.
  4. Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make sure each ball gets a little bit of the ginger.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water and press and squeeze each ball again to help keep it together. Roll each ball in sesame seeds or sprinkle with sesame seeds while still a little damp and sticky.
  5. Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container.

Nutrition

Per ball : 103 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 5 mg Cholesterol; 18 g Carbohydrates; 1 g Protein; 1 g Fiber; 18 mg Sodium; 36 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 carbohydrate, 1 fat

Tips & Notes