Hi, I had a recipe about 4 years ago for popcorn balls that were chewy and had nuts & coconut in them, but I can't find it and I can't remember what magazine it was from (but I seem to remember it being from a magazine). They were messy but quite tasty and I wanted to bring them to a kids party this weekend. Anyone have any recipes they'd recommend for something similar?
hah! isn't that always the way. just when I gave up and turned to you, I did another check through my e-mails (where I store recipes from the internet & newspapers, etc.) and found the recipe was in the NY Times from 2002.
so figured I share it in case anyone else wanted it (plus now it'll be there for me if I lose it again in a few years on Chowhound)
paraphrased below for those interested
ALL-AMERICAN POPCORN BALLS
Time: 20 minutes
1 cup large-flake sweetened coconut
1 cup pecan halves
1 cup sugar
1/3 cup light corn syrup
1/2 teaspoon salt
4 tablespoons unsalted butter
1 3-ounce bag plain microwave popcorn or 1/3 cup regular popcorn kernels (enough to yield 11 1/2 cups popped corn)
1 teaspoon vanilla extract
1 cup Rice Krispies
1/2 cup mini marshmallows.
1. preheat oven to 300 degrees. toast coconut spread evenly over baking sheet and on lowest oven rack until deep golden brown (about 15 to 20 minutes). stir occasionally. in the meantime, halve pecans lengthwise and put them on a separate baking sheet and toast on upper rack of oven until fragrant, about 10 minutes. Cool coconut & pecans, combine and set aside.
2. Spray with vegetable spray a large mixing bowl or deep stock pot. In a separate small saucepan, combine sugar, corn syrup, 1/3 cup water, salt and butter and bring to a simmer over medium-high heat. stir frequently. When simmering and butter is melted, stop stirring. cook until a candy thermometer in the syrup registers 230 degrees and then begin popping the popcorn - separately.
4. continue cooking syrup until temperature is just under 245 degrees. Remove saucepan from heat. Stir in vanilla. Turn warm popcorn into bowl or pot with the vegetable spray on it and drizzle half the sugar syrup over the mixture. Stir vigorously with a rubber spatula to coat kernels evenly. Add rest of the syrup along with coconut, pecans and Rice Krispies. stir to combine. Add the marshmallows and continue stirring from bottom of pot until dry ingredients are evenly coated and no syrup remains on bottom.
5. Line a baking sheet with parchment paper or waxed paper. Wash your hands with cold water and while the mixture is still hot, form popcorn balls by hand about 3 to 3 1/2 inches in diameter. place finished balls on a sheet lined with parchment or waxed paper. Use a light touch and a little pressure to help balls become round and compact. Popcorn balls are best eaten within 8 hours but they will keep for 3 days in covered containers.
Yield: About 14 popcorn balls.