S’mores Kettle Corn Balls {Kansas State Fair Special}


Kansas State FairIt’s State Fair Time!!! Pat and I head down to Hutchinson, KS every year for the big shindig where he gets to check out cows and eat corn dogs, and I get to cook up some delicious Kansas flavors. This year’s lineup is no exception! I kicked off the festivities with one of my all-time favorites- Popcorn balls. But these are not your grandma’s popcorn balls! 

This year I’ve merged State Fair Kettle Corn with ooey gooey S’mores flavors that make you dream of Fall… MmMMM! You will pass up a funnel cake for this ball, ya’ll!

I started with Thrill’s Kettle Corn, right out of Burlingame, KS. For the chocolate, I used none other than Tonja’s Toffee. It melts perfectly and gives it that toffee crunch you just can’t get with any other chocolate. And to give it the graham cracker flavor that makes a S’more a S’more, I used Prairie Harvest Peppernuts (these are little tiny cookies and they are tasty!) Then just stir it all together with browned butter melted marshmallows! You might not even need to roll it into balls, actually… just eat it with a spoon.

Check out my FacebookLive! video below or on Facebook for a demo and a peek at our booth!

S’mores Kettle Corn Balls

smores-popcorn-ball

8 cups Thrill’s Kettle Corn
¼ cup unsalted butter
10 oz. bag mini marshmallows
½ tsp. vanilla extract
2 cups Prairie Harvest Peppernuts, Anise-Free (I wanted it to taste more like Graham Crackers)
1 cup chopped Tonja’s Toffee, Milk Chocolate Almond

In a large saucepan, over medium heat, melt butter, cooking and stirring until butter turns a deep golden brown and has a nutty fragrance. (DO NOT SKIP THIS STEP! Browned butter instead of just melted butter makes it so much better!) Add marshmallows, stirring until melted; remove from heat and let mixture cool just a bit; stir in vanilla.

Meanwhile, place kettle corn and peppernuts into a very large bowl, tossing together; drizzle with warm marshmallow mixture tossing well with two spatulas; add toffee and continue to gently toss until each piece is well coated.

When mixture is cool enough to handle, lightly grease your hands and scoop up approx. 1 cup of kettle corn mixture and gently press into a ball.  Place onto a sheet of parchment or wax paper to cool.  Store in an airtight container for up to 3 days.

Now You’re Cookin’,
Chef Alli

 

**This recipe was featured at the Kansas State Fair, 2016 for From the Land of KansasTo order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce sight. 

 

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