Thursday, March 28, 2013

Easter Popcorn(ball) Cake from the Mega Mom

 This is a  great idea from my mother. I love her (not just because she sends me happy boxes full of sugar popcorn). We've lived in AZ for the last 18 years and every year since I've had kids, my mom has sent a fun Easter package to us. Without fail, there's always one of these easy traveling desserts. She calls them... popcornball cake. Hail the mother. Thank you mom! I felt the love yesterday opening your box of goodies!

Here's my version of the recipe:

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

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

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  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 popped corn. Blend well, until all of the popcorn is coated. Allow to cool a few minutes before shaping into popcorn cake {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 cake using lightly oiled hands and pressing into a well oiled 10 inch round by 5 inch deep cake pan (lined with parchment if possible). 

Get the printable popcorn ball recipe Here

There you go my darlings! A simple and fun idea for Easter!

Always My Very Best,
Your Friend Chef Tess

No comments: