Salted Caramel Popcorn Balls
My kids can’t get enough popcorn. We make popcorn at least once per week.
Every now and again, we like to mix it up and make trail mix with popcorn or kettle corn or popcorn balls.
They go nuts for popcorn balls! And I’ll admit, I like them, too.
Popcorn balls are especially requested in the fall. It’s a ritual of fall, at our house, to make (and eat) popcorn balls. And I love being able to pull out a recipe that gets my kids involved.
There’s no better way to learn how to cook than pulling up your sleeves, dipping your hands into warm, sticking popcorn, and forming delicious round treats.
Getting to lick your fingers when you’re done doesn’t hurt either.
Most popcorn balls are made with corn syrup or caramelized sugar, giving them a caramel flavor and providing the stickiness that holds the popcorn together. But that way of making them requires a candy thermometer and precision when monitoring the caramel-making process.
I use a different sticky catalyst in my recipe: WFN coconut syrup.
Coconut Syrup Is Perfect For Popcorn Balls!
It has a wonderful caramel flavor that infuses every recipe it is in and it is delightfully sticky, especially when reduced over the stove top. It’s a lot less complicated to make great popcorn balls with coconut syrup — there’s no caramel to make because the flavor is already there. And it thickens rather quickly. It makes the whole process more fun and less of a hassle.
Coconut syrup is also wonderful because it has a lower glycemic index than sugar. Since I have been adding more coconut syrup (and inulin) to my diet, I have noticed a difference in what was once dramatic sugar highs and lows.