Please Note: I received free product from Quinn Snacks, but all thoughts and opinions expressed here are my own. Thank you for supporting the brands that make this blog possible!
Hello!! How are you? How has summer been going for you? If you read Chapter 10 you’ll know that my summer has been a bit of a whirlwind caring for my new little bean, Hattie. With the busy-ness that comes with a newborn, it has taken me a loooong time to get this post out, but that just means I’m THAT much more excited for it!!
I know what you’re thinking – popcorn balls!? Isn’t that kind of a fall/Halloween type of recipe? True, popcorn balls are reminiscent of falling leaves and costumes, but I challenge you – why shouldn’t we eat popcorn balls all year round?? Kids love them, they’re convenient, and you know what else? You can actually make them fairly healthy! Which is what I’m bringing to you today 🙂
I am in LOVE with Quinn’s microwave popcorns. My parents were very slow to the microwave game, so when we finally got that fancy new device installed above the oven, I couldn’t wait to try out microwave popcorn, the one snack that my friends always had and I was so incredibly envious of. What I didn’t realize at the time was that my beloved buttery microwave popcorn was also full of chemicals and other unhealthy ingredients (my 16 year old self also probably wouldn’t have cared). Knowing what I know now, I never buy microwave popcorn anymore – but that doesn’t mean I don’t miss it’s convenience!
This is where Quinn comes in. Their microwave popcorns are made with real, whole ingredients and their bags are free from any chemical or plastic coatings. There are no hydrogenated oils or artificial flavours – exactly what you would want in a snack for you and your kiddos! The boys love popcorn – Quinn has made it even easier to give them their favourite snack with a healthy microwave option!
There’s also so many yummy flavours. I am slightly addicted to the maple kettle corn, which is what I’ve used in today’s recipe. I also love the parmesan and rosemary flavour!
These healthy popcorn balls are so easy to make – I feel like I say that about every recipe – but it’s worth stating again and again when it’s true! It’s an easy recipe that makes a nice healthy snack for you and the kids, and it’s something fun and different for them! They’d also be a hit at a party, since they can be made fairly bite-sized.
It’s also fun to let the kids help form the popcorn balls, although they might just end up eating most of it in the process! Don’t say I didn’t warn you 😉
Keep in mind that these popcorn balls use honey rather than the typical corn syrup and sugar that most popcorn ball recipes require, so they won’t hold together quite as nicely as those, but if you pack them very firmly together when shaping, they should hold up well enough to be eaten without a big mess!
I can’t believe this is my first new recipe since April!! I was cranking out nearly two a week before the baby came along…just goes to show how all-consuming a newborn is. But you guys. She gave me the BIGGEST smile yesterday! The first one. It melted my heart and brought tears to my eyes. Moments like that make it all worth it, seriously.
I can’t wait to share treats like this with my little gal. For now, my boys are enjoying all of the popcorn ball recipe-testing!
I hope you’re all having a swell summer. I LOOOOOVE summer! LOVE.
Talk to you soon(ish) 🙂
A healthy twist on a classic favourite! Almond butter mixed with honey make the perfect “glue” for these healthier cranberry almond popcorn balls. The perfect after-school snack or party treat!
- 6 cups air-popped popcorn (1 bag of Quinn microwave popcorn)*
- 1/3 cup honey
- 1/4 cup almond butter
- 1/3 cup dried cranberries
- Pop the bag of popcorn following the method on the back of the bag; I found I needed less than the 3 minutes given, or my popcorn would burn!
- While the popcorn is popping, heat the honey with the almond butter in a small saucepan on the stove over medium heat. Allow the mixture to simmer for a few minutes before removing from heat.
- Pour the popcorn into a large bowl, then drizzle the almond/honey mixture over the popcorn. Use a large wooden spoon to coat everything thoroughly (or use your hands, but be careful, it’s hot).
- Add the cranberries and stir to combine.
- Allow the mixture to sit at room temperature for about 30 minutes before forming into balls – make them as big or as small as you’d like, but be sure to pack them together FIRMLY to keep it all together.
- Place the popcorn balls on a parchment-lined baking sheet. Enjoy!
Popcorn balls will keep at room temperature for 3-4 days.
- I used the maple kettle corn flavour of Quinn popcorns, but you can try any flavour!