Decadent Toffee Pecan Popcorn Balls with Chocolate Drizzle. Rich, nutty, and drizzled in dark chocolate, these popcorn balls will be a hit at all your holiday gatherings!
I never knew how much I loved popcorn balls until I started experimenting with this recipe.
You see, most of the popcorn balls I’ve eaten over the years have either been too moist, giving the popcorn a somewhat soggy texture, or too “candied” with a tough outer coating that is hard to sink your teeth into.
To me, any treat worth eating shouldn’t be a chore to chew.
So this season I thought I would create popcorn balls that I wanted to eat. Balls that wouldn’t get passed over on the holiday dessert table.
Today’s Toffee Pecan Popcorn Balls with Chocolate Drizzle are the result of a 4-part testing period, in which the kids and I made various small batches of popcorn balls until we came up with just the right flavor and texture.
We determined in our testing that even with the right candy texture, popcorn balls tend to be flat in flavor. Meaning lots of half-eaten balls in the trashcan.
So we ramped up the flavor of these Toffee Pecan Popcorn Balls with Chocolate Drizzle, by what you see in the name: toasted pecans, crunchy toffee bits, and chocolate. Then I added a touch of cinnamon for good measure.
The candy mixture is made out of butter, marshmallows and sugar. The sugar dissolves into the molten marshmallows creating a candy coating that is glossy and slightly firm, but soft enough to bite into without breaking your teeth.
We think we stumbled upon something special.
Toffee Pecan Popcorn Balls with Chocolate Drizzle make marvelous Halloween party favors, and will be the bell of the ball at your annual holiday cookie exchange this year.
So they aren’t cookies… dare to be different. *wink*
The best part about these Toffee Pecan Popcorn Balls with Chocolate Drizzle is that they are quick to make and quick to clean up.
This is an edible project the whole family will enjoy!
More Holiday Treats You’ll Love
Moon Pie Cookies – Roxana’s Home Baking
Gingerbread Snowmen – Created By Diane
Carrot Cake Cupcakes – Pinch of Yum
Toffee Pecan Popcorn Balls with Chocolate Drizzle
Prep Time:30 minutes
Cook Time:12 minutes
- 2 tablespoon vegetable oil (or coconut)
- 1/2 cup popcorn kernels
- 1/4 cup butter (1/2 stick)
- 1/2 cup sugar
- 10 ounce bag mini marshmallows
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 8 ounce bag toffee bits
- 1 1/2 cups broken pecan pieces
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees F. Spread the pecan pieces out on a rimmed baking sheet. Bake for 5-8 minutes to toast. Then set aside to cool.
- Meanwhile, place the oil in a large heavy-bottomed sauce pot. Add the popcorn kernels and set over medium heat. Cover the pot, but open the vent to let the steam out. Pop the corn. The moment the kernels start to slow down, remove from heat and pour the popcorn out of the pot and remove any unpopped kernels. (You can pour it in a large bowl or on the baking sheet with the pecans.)
- Wipe the pot out with a paper towel, then place back over medium heat. Add the butter, sugar, marshmallows, salt and cinnamon. Stir continuously until the marshmallows are completely melted and the sugar crystals have dissolved. Turn the heat off and pour the popcorn and pecans into the pot over the marshmallow mixture.
- Using a large wooden spoon, mix the popcorn until completely coated. Make sure there is not a pool of marshmallow down at the bottom of the pot. After it is well mixed (and has cooled a little) sprinkle in the toffee bits. Stir to combine.
- Grease your hands and carefully grab a 1/2 - 3/4 cup portion of the popcorn mixture out of the pot. If it's too hot, wait a couple minutes. Use your hands to press the mixture into a firm ball. Then set it on a wax paper lined baking sheet and repeat with the remaining popcorn mixture. (I like to keep the pot sitting on the stove, with the heat turned off. It helps keep the mixture warm enough to grab and manipulate.)
- Melt the chocolate chips over a double-boiler or in the microwave. If using the microwave, heat on medium in 30 second increments, stirring in between, until smooth. Then pour the melted chocolate into a zip bag and snip off the corner. Use the bag to drizzle the chocolate over the tops of the popcorn balls. Allow the popcorn balls to rest until the chocolate is firm. Then wrap individually for edible gifts!
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!