Granola Coconut Popcorn Balls Recipes

COCONUT POPCORN BALLS

Steps:

• Line a baking sheet with parchment paper and place popcorn in a large bowl. Combine peanut butter (or almond butter) and honey in a small saucepan and cook over medium heat, stirring constantly. As soon as the mixture starts to lightly bubble continue cooking for approximately another 30 seconds or less. Immediately pour the mixture evenly over the popcorn and gently mix with a wooden spoon or spatula until well and evenly coated. Stir in cashews. Once the popcorn has cooled, run hands under ice cold water for 10 seconds. Press small handfuls of the popcorn mixture firmly into 2-inch balls. Place balls on baking sheet and sprinkle with coconut. Let cool completely before storing. To store, individually wrap each ball in plastic wrap.

CHOCOLATE COCONUT GRANOLA BITES

Steps:

• Place the chocolate chips in a double boiler or a heatproof bowl set over (but not in) a small saucepan with about an inch of simmering water and melt over medium heat, stirring constantly.
• Remove from the heat and add the granola and flax seeds and stir to combine. Stick the bowl in the freezer to cool and harden the mixture a little bit, about 6 minutes. This makes it easier to roll the mixture into little balls.
• Arrange the coconut on a large baking sheet. Using your hands or an ice cream scoop, scoop out a small amount of the chocolate-granola mixture and roll it around in the coconut, making little balls. Little bites. Little ball bites. Repeat with the remaining chocolate-granola mixture and coconut.
• Place the tray back in the freezer to harden, at least 5 minutes. Store the bites in an airtight container at room temperature for 3 days.

CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
• Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
• Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.

GRANDPA'S POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
• Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.

NO BAKE GRANOLA BALLS

Steps:

• Preheat the oven to 350 degrees. Spread oats and coconut on a cookie sheet. Place in the oven and toast for about 12 minutes, stirring twice, until lightly browned.
• Meanwhile, combine the peanut butter, honey and brown sugar in a saucepan over medium heat, stirring continuously, until ingredients are thoroughly blended and sugar has completely melted (about 2 minutes).
• Add the toasted oats and coconut to the peanut butter mixture, followed by the nuts, raisins and cranberries. Stir to combine. Set aside to cool for about 10 minutes.
• Working with dampened hands, shape into bite sized balls and refrigerate for an hour. I usually let mine sit out for about 15 minutes prior to serving.

GRANOLA-COCONUT POPCORN BALLS

Steps:

• Combine first 3 ingredients in a large bowl.
• In a medium saucepan, combine next 3 ingredients over a medium-low heat, stirring constantly until sugar dissolves.
• Attach candy thermometer to the side of pan.
• Increase heat to medium and bring to a boil.
• DO NOT STIR WHILE SYRUP IS BOILING.
• Cook until syrup reaches soft boil (234-240°F).
• Remove from heat and stir in peanut butter.
• Pour over popcorn mixture, stirring until evenly coated.
• Shape into 2-inch balls, place on waxed paper to cool completely.
• Store in an airtight container.