Edible Art: Gizmo’s Popcorn Balls
This Christmas, turn off the lights, turn on Snow White, and give in to your baser instincts. It’s time to say up after midnight and do bad things in the kitchen.
Gizmo’s Popcorn Balls
1 package refrigerated sugar cookie dough
2 cups flaked, sweetened coconut
12 cups popped popcorn
4 tbsp butter
1 cup packed brown sugar
½ cup corn syrup
½ cup sweetened condensed milk
1 tsp vanilla extract
½ tsp salt
Shape sugar cookies into 24 triangular Mogwai ears and bake according to package directions.
Spread 1 cup of coconut flakes on a cookie sheet. Bake at 400F for 3-5 minutes or until toasted.
Melt butter in a saucepan over medium heat. Add corn syrup, brown sugar, sweetened condensed milk, vanilla, and salt.
Bring to a boil, stirring constantly until mix reaches 238F on a candy thermometer or becomes a thick, caramel colored liquid.
Working in batches, spread the popcorn over a greased cookie sheet and pour caramel on top.
Let it cool just enough to handle with your bare hands, then pack into 12 baseball sized balls.
Roll the right side of each ball in toasted coconut. Roll the left side in un-toasted white coconut.
Dip edges of sugar cookies in caramel and press them into the sides to make ears.
Whatever you do, don’t eat them after midnight, and don’t get them wet.
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