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Popcorn Balls with Pumpkin Spice and White Chocolate

Popcorn Balls with Pumpkin Spice and White Chocolate
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Popcorn Balls with Pumpkin Spice and White Chocolate

Popcorn Balls with Pumpkin Spice and White Chocolate

Popcorn balls with pumpkin spice and white chocolate are an excellent trick-or-treat alternative, or you may just keep this healthy snack all to yourself!

Yields12 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients

 ¾ cup light corn syrup
 ¼ cup Colavita Olive Oil
 1 tsp vanilla
 1 tsp pumpkin pie spice
 3 cups confectioner's sugar
 1 cup mini marshmallows
 4 qts popcorn
 Extra oil for your hands
Garnish:
 4 oz Perugina White Chocolate, melted

Directions

1

In a large pot over medium heat, combine the corn syrup, Colavita olive oil, vanilla and pumpkin pie spice. Bring to a low boil. Add in the confectioner’s sugar and marshmallows. Heat back to a boil again.

2

In a large bowl, combine the popcorn with the hot marshmallow mixture. Mix well, coating all ingredients.

3

Shape the popcorn into balls. You will need to work quickly and keep your hands well-greased.

4

Once the balls are formed, place them on a baking sheet lined with parchment paper. Using a spoon, drizzle the melted white chocolate over the popcorn balls. Allow to dry at room temperature, or place them in the refrigerator for 10 minutes to speed the process.

5

You can wrap the balls in plastic wrap and keep for a week.

Ingredients

 ¾ cup light corn syrup
 ¼ cup Colavita Olive Oil
 1 tsp vanilla
 1 tsp pumpkin pie spice
 3 cups confectioner's sugar
 1 cup mini marshmallows
 4 qts popcorn
 Extra oil for your hands
Garnish:
 4 oz Perugina White Chocolate, melted

Directions

1

In a large pot over medium heat, combine the corn syrup, Colavita olive oil, vanilla and pumpkin pie spice. Bring to a low boil. Add in the confectioner’s sugar and marshmallows. Heat back to a boil again.

2

In a large bowl, combine the popcorn with the hot marshmallow mixture. Mix well, coating all ingredients.

3

Shape the popcorn into balls. You will need to work quickly and keep your hands well-greased.

4

Once the balls are formed, place them on a baking sheet lined with parchment paper. Using a spoon, drizzle the melted white chocolate over the popcorn balls. Allow to dry at room temperature, or place them in the refrigerator for 10 minutes to speed the process.

5

You can wrap the balls in plastic wrap and keep for a week.

Popcorn Balls with Pumpkin Spice and White Chocolate

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