How to make
1/4 cup (60 mL)unsalted butter
1/2 tsp (2 mL)ground ginger
1/4 tsp (1 mL)cinnamon
Pinch (0.5 mL)ground cloves
6 cups (1.5 L)mini marshmallows
1 tsp (5 mL)pure vanilla extract
10 cups (2.5 L)PC® Sea Salt Purple Kernel Popcorn
1/4 cup (60 mL)crystallized ginger, chopped
50 gdark chocolate, chopped (about 1/3 cup/83 mL chopped)
How to make
- Step 1
Melt butter in large saucepan or Dutch oven over low heat. Stir in ground ginger, cinnamon, and cloves. Add marshmallows; cook, stirring occasionally, until melted and smooth, about 3 minutes. Remove from heat; stir in vanilla.
- Step 2
Stir in popcorn until fully coated. Stir in crystallized ginger. Let cool enough to handle.
- Step 3
With wet hands, form into 12 balls (be gentle when forming; don’t firmly pack). Place on parchment paper–lined baking sheet; let cool completely.
- Step 4
Place chocolate in small microwave-safe bowl. Microwave on high 15 seconds; stir and repeat until fully melted. Let cool slightly. Drizzle over popcorn balls. Refrigerate until set, about 10 minutes.
- Try this:
Use a spoon to drizzle the melted chocolate over the popcorn balls, or transfer to a resealable plastic bag, snip one corner off, and pipe the chocolate over top.