These sweet and lightly gingery, no-bake snacks, were a real hit with my boys. The caramel is sweet without being sickly and it has a lovely soft chew to it. The small pieces of ginger studded throughout, not only gives balance to the sweetness, but it also adds a delicious warmth of spice in flavour. The drizzle of dark chocolate compliments them very well. These are best eaten on the same day made, but you can store any leftovers in an airtight container in the pantry.
If you have been following me on Facebook or Instagram, you would know that I have been without a working oven for just over 2 weeks now. I found out today that I am going to be without it for a further 2 to 3 weeks due to waiting for the replacement. This has been extremely disheartening, not to mention boring, as I am always tinkering around in the kitchen with new ideas that I have. However, there was a silver lining to this situation. It has made me think outside the square and research other ways of making snacks for my family. So watch this space for more raw and no-bake snacks, slices and desserts.
The first time I made these, I didn’t make enough caramel to coat all the popcorn properly, plus I don’t think I cooked it for long enough either. Although they looked fabulous, they were very delicate and fell apart easily. I also had issues with the caramel crystallising. So, after doing some research online to see how this problem could be resolved, I decided to use a very small amount of lemon juice, and this worked well.
I know I normally have step-by-step pictures for my recipes, but as you need to work quite quickly with the caramel once it has cooked, there was no time for photography.
I hope you enjoy these as much as our family.
6 slightly heaped cups popcorn
60g (2.2 ounces or ⅓ cup plus 2 tablespoons) coconut sugar (I use this brand)
60ml (¼ cup) pure maple syrup
2 tablespoons (30ml) coconut oil (I use this brand)
1 tablespoon (15ml) ginger syrup
¼ teaspoon (1.25ml) lemon juice
¼ teaspoon (1.25ml) salt
55g (1.9 ounces or a firmly packed ⅓ cup) roughly chopped naked ginger
Approx. 20g (0.7 ounces) dark chocolate, melted
Place the popped corn into a large glass bowl and set aside.
Place a piece of baking paper/parchment on a tray and set aside.
In a small saucepan, add all the ingredients for the caramel. Over a medium heat bring the ingredients to a boil, stirring constantly. Then immediately reduce the heat to low and simmer for 3 minutes, stirring occasionally. The caramel would have darken in colour and slightly thickened.
Remove from the heat and quickly drizzle over the popcorn. Use a metal spoon to evenly coat the popcorn in the caramel. Once it’s nicely coated, stir through the chopped ginger.
Wearing disposable gloves, take some of the popcorn and squeeze it firmly into compacted balls, they will weigh approx. 22g or 0.8 ounces, about the size of a tennis ball. Place the balls on the prepared tray. Allow 45mins – 1 hour for the caramel to set.
I normally use the old fashioned method of melting chocolate, but as this was such a small amount, I used the microwave. Use a teaspoon to lightly drizzle the melted chocolate over each popcorn ball.
Allow the chocolate to set before eating.