Honey Almond Popcorn Globes
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| Serves | 30 |
| Meal type | Snack |
| Occasion | Thanksgiving |
Ingredients
- 20 cups air popped popcorn ((about 2 packs of microwave able popcorn or 2/3 cups kernels))
- 1 1/4 cup organic butter (cut into small cubes)
- 1 1/4 cup organic honey
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons organic butter (cut into cubes (this will be used on hands for making globes))
About This Recipe
Back to school puts me in a brown bag mood. I filled these mini bags with these tasty, fresh, lo-cal treats. Perfect for your hard-working student.
Nutrition facts per popcorn globe:
64 calories, 7 grams carbs, 4 grams fat
Directions
| Step 1 | |
| Preheat oven to 325° | |
| Step 2 | |
| Put popcorn in a large deep baking dish or roasting pan. Also, line a large baking sheet with waxed paper. | |
| Step 3 | |
| In a medium saucepan over medium heat, stir together butter, the honey, and salt until butter is melted. Increase heat, boil honey mixture gently one minute. Stir in vanilla and almond extracts. | |
| Step 4 | |
| Slowly pour honey almond mixture over popcorn in baking dish and stir gently to coat. Bake popcorn, stirring every 8 minutes, until deep golden all over, about 24 minutes. | |
| Step 5 | |
| Let popcorn stand 5 minutes, until it is cool enough to handle. With lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. globes. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften. | |
| Step 6 | |
| Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks. | |