When I was little my grandmother made popcorn balls at the holidays. Sticky, sweet deliciousness! I set out to create a “healthy” version of the recipe that could be a festive autumn treat. The girls and I made ours to look like pumpkins and used dried blueberries for jack-o-lantern faces. The result was a cute and tasty snack. Be prepared for your kids to get a little messy with this recipe, but it’s worth it I promise. The girls had so much fun making these that I couldn’t even snap any pictures of them making the pumpkins (we were all too sticky). Yet, sometimes living in the moment is better than photos.
Autumn Popcorn Balls
4 cups Popcorn (air popped, low salt is ideal)
1/2 cup Sunflower Butter (Peanut or Almond Butter work too)
2/3 cup Brown Rice Syrup
2 tbsp Apple or Pumpkin Butter
1/2 tsp Nutmeg
Add the sunflower butter, rice syrup, apple or pumpkin butter and nutmeg to a glass bowl. Microwave for 30-45 seconds and whisk ingredients together. Gently stir into popcorn until most of the popcorn is coated. Allow to cool for a few minutes. Using your hands (the kids LOVE this part) form palm sized pumpkins and place on a parchment lined tray. They will still be pretty sticky but will set in about 15 minutes. Place the pretzels in the top for stems and use the blueberries for a face, if desired! Makes a great snack or treat for a school party – it’s nut free if you use sunflower butter.