LOW CALORIE POPCORN BALLS RECIPES

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add kernels; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand.
• Melt butter in a pan over low heat. Add marshmallows; cook 2 minutes. Remove from heat. Add 3 cups popcorn and remaining ingredients; stir. Cool 2 minutes. Form into 10 (3-inch) balls. Cool 5 minutes.

Steps:

• Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put popcorn in large bowl.
• Combine brown sugar, corn syrup and butter in a small saucepan. Cook over medium heat, stirring constantly. As soon as the syrup starts to lightly bubble, cook, stirring constantly, until the sugar is melted and the mixture darkens, about 2 minutes.
• Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in finely chopped crystallized ginger.
• Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make sure each ball gets a little bit of the ginger.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water and press and squeeze each ball again to help keep it together. Roll each ball in sesame seeds or sprinkle with sesame seeds while still a little damp and sticky.
• Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container.