Popcorn balls were a big thing when I was growing up. They would be passed out for Halloween, thrown into the stands at high school football games, and stuck around for the holidays (no pun intended). My memory is that I loved Popcorn Balls, but I also have a memory of them being dry, tasteless and very sticky. When I stumbled upon a grown up version of Popcorn Balls, I had to try them, just for the sake of nostalgia. They didn’t just bring back good memories, but they were tasty too! They are sweet, salty, and have a bit of warm spice from the ginger and miso. These are great grab-and-go snacks for everyone in the family, and also make great stocking stuffers. An all-around perfect holiday treat! Enjoy!
1/2 cup Melissa’s Honey*
2 tablespoons Marukura White Miso*
2 tablespoons melted butter*
1 teaspoon salt
1/2 teaspoon ground ginger
1 cup sliced almonds*
12 cups popped popcorn
*Items with an asterisk can be found at The Cheese Shop of Salem!
In a large mixing bowl, whisk together the honey, miso, butter, salt, ginger and almonds. Add in the popcorn and mix together to evenly coat. Your hands are your best tools for this. Lightly butter or spray with cooking spray to prevent sticking.
Spread the popcorn mix evenly on a baking sheet lined with parchment or sprayed with cooking oil, and bake for 8-10 minutes, until golden brown.
Remove from the oven and cool until popcorn mixture is sticky and cool enough to handle. Form mixture into balls, being sure to firmly pack. They will continue to firm up as they sit.
Wrap in cellophane bags or store at room temperature, lightly covered.