Tuesday, October 25, 2011

Honey-Fruity-Cutie Gelatin Popcorn Balls! {with Printable PDF}

 What is it about popcorn balls?! I know it's a Fall-Winter-Spring-Summer national phenomena to have a sugar coated love ball-o-corn-glory...but today I'm telling ya...I'm in love with how easy it is to make them with gelatin instead of waiting for the sugar to boil to right temperature and all that stuff I've done in the past for popcorn balls...I've found a great new way to get it done! Enter...the simpler way. I'm good with that, if it means I don't have to make 12 batches of the long way on any given day with popcorn ball orders during the "season". Plus...I'm doing a popcorn ball topiary Craft Night tonight...and a segment on Fox 10 with popcorn balls on Thursday. A girl has to be practical...or practically insane (no comments from the peanut gallery...you know who you are...).  Well...I had some bulk gelatin in my food storage and some popcorn. With the upcoming class at Honeyville and the free ingredients they provided for me to play with (thanks guys), I came up with a great recipe.  I always provide a hand out for the recipes...so I thought I'd share this one too. How cool is that?  Oh...and I used some of my favorite Flavor Infused Lucero Olive Oil If you go to the bottom of the post you can get the printable recipe too.

Chef Tess Bakeresse'
Honey-Fruity-Cutie-Gelatin Popcorn Balls

1/2 cups uncooked Honeyville Popcorn (or 9 cups popped corn)
1/2 cup granulated sugar
1 cup Honeyville  honey
½ cup Honeyville gelatin (any flavor) 0r Jello (1 3 oz box, any flavor)
½ tsp Real Salt
Equipment:
3 qt. cooking pot or hot air popper
Large bowl
Lucero Chocolate Infused EVOO   for popping and coating your hands


Directions:
1. Gather all ingredients and supplies together.
2. Pop the unpopped kernels. Over high heat, pour enough oil into the saucepot to cover the bottom of the pan and be about 1/4 inches deep. Place three kernels into the pan and then cover. Once the three kernels have popped, add the remaining kernels. Listen closely to the pan. Once you hear the popping slow substantially, the popcorn is done. Remove from the burner and pour the popped corn into your bowl. Season the popcorn with Real Salt.
3. Combine granulated sugar, honey and Honeyville gelatin in a heavy saucepan. Stir slightly and bring to a full rolling boil over medium high heat.
4. Remove gelatin mixture from stove top and pour over Honeyville popped corn. Blend well, until all of the popcorn is coated. Allow to cool a few minutes before shaping into popcorn balls. {Note: you can add up to 1 cup of nuts, candy corns, jelly beans, Boston Baked Bean candies, red hots...etc. at this point.}

5. Shape popcorn into balls using lightly oiled hands, or leave as fruity popcorn as is. To make a topiary, pierce with a bamboo skewer and tie a ribbon at the base of the ball. You may insert them into other popcorn balls or brownie-cupcakes for a stand alone topiary or just enjoy a popcorn ball on a stick!

Get the printable version Here
There you go! Make some popcorn balls and make some memories! Thanks again Honeyville for the great ingredients for today's post! Xoxo!

Always My Very Best,
Your Friend Chef Tess

1 comment:

Marléna said...

Mmm, they look so ooy gooy. Can't wait to try!