Healthy Snack Recipes for Popcorn Balls

Homemade popcorn balls are a delicious and healthy treat whether you’re having a few friends over to watch football or entertaining kids for a Halloween party. Our popcorn ball recipes are an easy afternoon snack and even healthier Halloween treat. With mix-and-match ingredients, these popcorn ball recipes are perfect for every appetite.
 
>>> Chocolate Pretzel & Cherry Popcorn Balls
These popcorn balls are made with agave nectar and peanut butter and are spiked with chocolate-covered pretzels and dried cherries for a special treat. Try making them for your Halloween party this year.

Ingredients

• 6 heaping cups popped corn
• 1/4 cup agave nectar (see Note) or honey
• 1/4 cup creamy natural peanut butter or almond butter, at room temperature
• 2 tablespoons finely chopped dark chocolate-covered pretzels
• 2 tablespoons finely chopped dried cherries 

Preparation

1. Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put popcorn in a large bowl.
2. Combine agave (or honey) and peanut butter (or almond butter) in a small saucepan. Cook over medium heat, stirring gently but constantly. As soon as the mixture starts to lightly bubble, cook, stirring constantly, for 15 seconds more.
3. Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in dark chocolate-covered pretzels and finely chopped dried cherries.
4. Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make sure each ball gets a little bit of the pretzels and dried cherries.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water and press and squeeze each ball again to help keep it together.
5. Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container.

Tips & Notes

• Make Ahead Tip: Wrap airtight for up to 2 days, but best the day they are made.

• Note: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in health food stores and well-stocked supermarkets.

Nutrition

Per ball: 89 calories; 3 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 13 g carbohydrates; 6 g added sugars; 2 g protein; 1 g fiber; 34 mg sodium; 18 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 carbohydrate (other), 1 fat

12 (2-inch) balls

Active Time: 20 minutes
Total Time: 20 minutes

>>> Sesame-Ginger Popcorn Balls
Caramel popcorn balls made with crystallized ginger and sesame seeds are a fun twist on the original recipe. They’re sure to be a hit at your next party;

Ingredients

• 6 heaping cups popped corn
• 1/3 cup packed light brown sugar
• 1/4 cup reduced-calorie light corn syrup
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped crystallized ginger
• 1/4 cup toasted sesame seeds (see Tip)

Preparation

1. Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put popcorn in large bowl.
2. Combine brown sugar, corn syrup and butter in a small saucepan. Cook over medium heat, stirring constantly. As soon as the syrup starts to lightly bubble, cook, stirring constantly, until the sugar is melted and the mixture darkens, about 2 minutes.
3. Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in finely chopped crystallized ginger.
4. Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make sure each ball gets a little bit of the ginger.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water and press and squeeze each ball again to help keep it together. Roll each ball in sesame seeds or sprinkle with sesame seeds while still a little damp and sticky.
5. Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container.

Tips & Notes

• Make Ahead Tip: Wrap airtight for up to 2 days, but best the day they are made.

• Tip: Look for toasted sesame seeds at the supermarket near other Asian ingredients. Or toast regular sesame seeds in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Nutrition

Per ball: 103 calories; 4 g fat ( 1 g sat , 1 g mono ); 5 mg cholesterol; 18 g carbohydrates; 9 g added sugars; 1 g protein; 1 g fiber; 18 mg sodium; 36 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 carbohydrate, 1 fat

12 (2-inch) balls

Active Time: 20 minutes
Total Time: 20 minutes