Best Sweet And Spicy Popcorn Balls Recipes

SWEET AND SPICY PEPITAS POPCORN BALLS

Steps:

• Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.
• Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.
• Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
• Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.
• When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.

SWEET-AND-SPICY POPCORN BALLS

Steps:

• Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
• Spread the pumpkin seeds or almonds in a single layer on the baking sheet and bake for 10 minutes, or until nicely toasted, stirring once. Transfer to a large heat-proof bowl and set aside. Pop the popcorn according to package instructions and transfer to the bowl. Toss the popcorn with the seeds or nuts until thoroughly mixed. Set aside.
• Combine the agave nectar and 1/2 cup water in a medium saucepan and bring to a boil over medium heat, stirring every other minute so that the mixture doesn't stick to the pan. Reduce the heat to low and continue to cook until the liquid turns deep amber, about 10 minutes more. Turn off the heat and let the syrup sit for 1 minute. While whisking briskly, add the coconut milk, the 2 tablespoons coconut oil, the vanilla, salt, cinnamon, and cayenne and continue to whisk until the caramel is smooth. Cool for 1 minute, then pour the caramel over the popcorn mixture and stir until evenly coated. Chill the mixture in the refrigerator for 20 minutes.
• Put on sanitary rubber gloves and add a dime-sized dollop of coconut oil in the palm of one hand. Rub your hands together until your palms are lightly coated and shape the popcorn mixture into 3-inch balls.