A sweet and crunchy snack for the holidays.
Nonstick Cooking Spray
3 Cups KAMUT® wheat puffs
1/2 Cup millet puffs
7 Cups popcorn
3/4 Cup apple cider
1/2 Cup maple syrup
6 Tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 Cups mini marshmallows
Preheat oven to 350 degrees Fahrenheit. Mix the KAMUT® wheat puffs and millet puffs together and spread on a baking sheet to toast for about 10 minutes. Stir midway to ensure puff mixture toasts evenly. Set aside to cool.
Lightly oil the inside of a large bowl with the cooking spray. Add the cooled puffs and popcorn, mixing until combined.
In a small sauce pan, cook the apple cider and maple syrup together over medium high heat. Once the mixture boils, turn the heat to medium low and cook until it becomes thick like honey (a metal spoon dipped in the caramel and ran under cold water should turn into a pliable ball). Remove pan from the heat, add and whisk in two tablespoons of butter, cinnamon and salt.
In another small sauce pan, melt the remaining four tablespoons of butter over medium high heat, then stir in the marshmallows and reduce heat to medium low. Cook until marshmallows are completely melted.
Add the apple cider and maple caramel mixture into the pot of melted marshmallows, whisk to combine. Immediately pour the caramel marshmallow sauce over the bowl of puffs and popcorn. Mix to combine thoroughly. The mixture should evenly coat the puffs and popcorn.
Lightly oil hands with nonstick cooking spray and form the mixture into balls approximately 3 inches in diameter. Place balls on baking sheet and let set for 45 minutes.
Caramel balls can be stored in plastic baggies or airtight container in the fridge for five days.