You know that achy, awful, feeling you get when you just know you're getting sick? Well that was me a few weeks ago - all stuffed up and sore as can be, my body was telling me to slow the eff down and get some rest. As soon as I had resolved not to go into work, Rob rolled over, and in an almost comically nasally voice, sniffles and all, let me know he wasn't feeling well. We decided to stay home, take care of each other, and wallow in sickness together.
We slept most of the day, interrupted by bouts of binge-watching Salem before dozing back off again, and by late afternoon, we were at least awake enough to crawl out of bed and take Luna for a long walk to get some fresh air.
Eventually we wanted something to eat and after scouring the pantry for a low-key, bland-ish snack, we settled on homemade popcorn. Rob was craving something sweet (go figure) so popcorn turned into butterscotch popcorn balls....which then turned into butterscotch, pumpkin spice, popcorn balls. Which naturally had to be topped with white chocolate and sprinkles ;)
I had originally bought the Butterscotch chips and Pumpkin Spice Candy Melts to make Pumpkin Spice Chocolate Bark, but when post-sickness cravings hit, I'm essentially powerless. And these popcorn balls sounded way too good in my head, not to whip them up! (For more pumpkin-spice goodness, check out these Pumpkin Spice Cupcakes or these Pumpkin Spice Waffle Ice Cream Sandwiches!)
2 tablespoons coconut oil
White Chocolate Chips
Pumpkin Spice Candy Melts (link to Wilton's)
Heat your coconut oil over medium-high heat. After a minute or so, add one kernel and cover the pot - once this kernel pops, you know the oil is hot enough!
Add your kernels to the oil - only about a handful, enough to cover the bottom of the pot. Cover immediately.
The kernals will begin to pop and you'll want to tilt your lid ever so slightly to allow air to flow in and out while the kernals are popping. Shake the pot back and forth on your burning while the kernals are popping - this is to move the popcorn back and forth as to not allow any pieces to rest of the bottom and burn.
When the pops are few and far between, turn off the heat and remove the pot from the burner. Allow to cool for a moment and transfer to a bowl.
Line a muffin pan with cupcake liners, and spoon a handful of popcorn into each one, only filling it about halfway or less.
Melt your butterscotch chips in the microwave (30 second intervals with a lot of stirring in-between works best - this will prevent you from burning the chips!), and then spoon the melted butterscotch over your popcorn .
Cover with more popcorn quickly (so that when the butterscotch dries, both layers of popcorn will be stuck to it, creating your popcorn ball shape).
Melt the Pumpkin Spice Candy Melts in the same fashion as the butterscotch chips, and spoon over the top-most layer of popcorn.
Add another layer of popcorn, and repeat the process with the white chocolate chips. I will say, the white chocolate chips were more difficult to melt without burning (I completely botched the first batch and had to toss it out), so be mindful of how much time these spend in the microwave!
Add more of whatever you have left (butterscotch, pumpkin spice or more white chocolate) and some sprinkles! Let dry for awhile so that all the popcorn layers stick completely together.
And that's it! Popcorn balls complete!
I think these may have been the sole cause for our speedy recovery! Ok maybe it was the endless cups of tea, Emergen-C and Ibuprofen, but these delicious Fall popcorn balls and Halloween movies definitely soothed the soul ;)