Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cranberry-Ginger Popcorn Balls
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 261
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 41 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 153 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 261
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 41 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 153 mg
Ingredients
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Directions
- Bring the corn syrup, butter, confectioners’ sugar, 1 cup mini marshmallows, the crystallized ginger and 1 tablespoon water to a boil in a large pot over medium heat, stirring to combine. Stir in the dried cranberries, white chocolate chips and a pinch of salt.
- Remove from the heat and stir in the popcorn and remaining 1 cup mini marshmallows with a rubber spatula.
- Butter your hands, then shape the warm coated popcorn into 3-inch balls.
- Wrap with cellophane or plastic wrap and store at room temperature.
