Take-In Thursday

Happy Thursday!

Today we wanted to share with you a fun and seasonal treat that you can make for your friends and family for Halloween! It has a nice sweet taste that we think everyone will enjoy :) We found the recipe from the Tasting Table Test Kitchen Series. We have provided the recipe below for you to look at and see if you want to try it for yourselves! We hope you have some fun preparing them and the rest of your creative halloween dishes.

 Today's Recipe:

Maple-caramel popcorn balls from the Tasting Table Test Kitchen

Simple pleasures, such as hot cider on a crisp morning or a still-warm cinnamon-sugared donut, are often times the best ones. We took some of our favorite fall-time flavors and rolled them into one sticky snack: the popcorn ball. Kettle corn gives these balls that perfect sweet-salty crunch, while puffed cereals adds a light, airy quality. But what makes these popcorn balls truly special is the maple-cider caramel that we whisk into the melted marshmallows. It’s total crunchy-sweet satisfaction.

Maple-Cider Popcorn Balls

Recipe from the Tasting Table Test Kitchen

Yield: Nine 3-inch popcorn balls

Cook Time: 30 minutes

• INGREDIENTS
Nonstick cooking spray
1½ cups unsweetened puffed rice cereal
1½ cups puffed Kamut cereal (or substitute puffed rice cereal)
½ cup puffed millet cereal
7 cups store-bought kettle corn or freshly popped popcorn (preferably kettle corn-style, lightly buttered or unflavored)
¾ cup apple cider or juice
¼ cup maple syrup
6 tablespoons unsalted butter, divided
¼ teaspoon ground cinnamon
¼ teaspoon coarse sea salt
6 ounces marshmallows (either 3 cups mini marshmallows or 3¼ cups jumbo marshmallows)

DIRECTIONS

1. Preheat the oven to 350°. Generously coat the interior of a large bowl with nonstick cooking spray. On a rimmed baking sheet, place the puffed rice, puffed Kamut and puffed millet, and bake in the oven until fragrant and toasted, about 10 minutes. Set aside to cool for a few minutes and then transfer to the greased bowl. Add the popcorn and use your fingers to combine.

2. To a small saucepan set over medium-high heat, add the apple cider and maple syrup and bring to a boil. Reduce the heat to medium-low and cook until the maple-cider mixture produces thick, foamy bubbles and the temperature on an instant-read thermometer is 250°, 12 to 15 minutes (you can also test the temperature by dipping a metal spoon into the hot maple caramel and then submerging it in ice water; after 5 seconds, you should be able to press the bit of cooled caramel into a soft ball). Turn off the heat and add 2 tablespoons of butter, whisking to combine, then whisk in the cinnamon and salt.

3. While the maple-apple cider mixture caramelizes, melt the marshmallows: In a medium skillet set over medium-high heat, add the remaining 4 tablespoons of butter. Once melted, add the marshmallows and reduce the heat to medium-low, stirring occasionally until the marshmallows are melted, about 3 minutes. Use a rubber spatula to scrape the maple-cider caramel into the marshmallow mixture, whisking to combine. Immediately scrape the marshmallow-maple caramel over the popcorn mixture and use a wooden spoon to thoroughly combine. The mixture will become very webby.

4. Immediately use the nonstick cooking spray to generously spray your hands and form the mixture into nine 3-inch balls, respraying your hands as needed to prevent sticking. Place the popcorn balls on a baking sheet and set aside for least 1 hour to set up before eating.

We hope you enjoy!

Get Fit For It,
 D & K