Gingerbread Popcorn Balls
These delightful gingerbread popcorn balls combine the richness of molasses and warm spices with buttery popcorn for a perfect seasonal treat.
Ingredients
Popcorn base
- 10 cups popped popcorn Make sure this is cooled and remove unpopped kernels.
Wet ingredients
- 1/4 cup salted butter Salt in the butter balances the sweetness.
- 2 tablespoons molasses Choose a good-quality molasses for the richest flavor.
- 10 ounces mini marshmallows Look for the mini variety for easier melting.
Spices
- 1 tablespoon ground ginger Fresh ginger can be used for extra kick.
- 1/2 teaspoon ground cinnamon This spice brings out festive flavors.
- 1/4 teaspoon ground nutmeg Elevates the flavor profile.
- 1/4 teaspoon ground cloves A little goes a long way.
Instructions
Preparation
- Place prepared popcorn into a large mixing bowl. Line a baking sheet with parchment paper.
Cooking
- In a medium saucepan over medium-high heat, add the butter, molasses, ginger, cinnamon, nutmeg, and cloves. Cook and stir until melted and well incorporated, about 3-5 minutes.
- Reduce heat to medium, then add mini marshmallows and cook until melted, about another 2-3 minutes.
- Pour the marshmallow mixture over the popcorn and gently toss until coated.
- Allow the mixture to cool for about 5-10 minutes.
- Form the mixture into balls and place onto the prepared baking sheet. Allow to set completely, about 30 minutes.
Notes
Store in an airtight container at room temperature for up to a week. Add-ins like chocolate chips or nuts can enhance the flavor.