Gingerbread Popcorn Balls
An iconic sweet and salty treat, these popcorn balls get the holiday treatment with a blend of gingerbread spices like ginger, cinnamon, nutmeg, and cloves.
Nutrition Facts
Ingredients
Instructions
Place prepared popcorn into a large mixing bowl (I used a 13-quart mixing bowl). Line a baking sheet with parchment paper (or line a muffin tin with cupcake liners). Set both aside.
In a medium saucepan over medium-high heat, add butter, molasses, ginger, cinnamon, nutmeg, and cloves. Cook and stir until ingredients are melted and incorporated, about 3-5 minutes. Temperature should be at or around 230°F, which you can track with a candy thermometer.
Reduce heat to medium. Add mini marshmallows to saucepan and cook and stir until melted, about another 2-3 minutes.
Pour marshmallow mixture over popcorn, then use a spatula to gently toss and mix until popcorn is as coated as possible.
Allow popcorn mixture to cool until easy to handle, about 5-10 minutes.
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Continue Reading at Homemadehooplah →Chef's Notes
* You can use microwave popcorn, air-popped popcorn, or stovetop popcorn.
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