Description
These classic popcorn balls are a sweet, chewy treat perfect for parties and holidays. Made with fresh popcorn coated in a rich caramel syrup of brown sugar, corn syrup, butter, and vanilla, they are easy to form by hand and set to a perfect chewy texture. With a crunchy exterior and soft interior, these 3-inch popcorn balls bring nostalgic sweetness with every bite.
Ingredients
Scale
Popcorn
- 7 quarts popcorn (about 28 cups, air-popped or stovetop popped)
Syrup
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- ½ cup light corn syrup
- ½ cup water
- 1 teaspoon distilled white vinegar
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- ¾ cup butter, cut into pats
Instructions
- Preheat Oven: Preheat your oven to 200 degrees F. This low heat will help keep the popcorn and syrup warm and pliable while you form the balls.
- Prepare Workspace: Lay a large sheet of wax paper on a clean counter to cool the popcorn balls once formed. Also cut 18 square sheets of wax paper large enough to hold each 3-inch ball.
- Prepare Hands for Forming: Fill a medium bowl with cool water for dipping your hands while forming the balls to prevent sticking, or alternatively keep 2 to 3 tablespoons of butter on hand to coat your palms.
- Make Syrup: In a medium saucepan over medium heat, combine granulated sugar, light brown sugar, light corn syrup, water, white vinegar, and salt. Stir until sugars dissolve and mixture comes to a boil. Without stirring, allow it to cook until it reaches the soft ball stage, around 240°F (115°C) on a candy thermometer, about 5-7 minutes.
- Add Butter and Vanilla: Remove syrup from heat, then stir in butter pats one at a time until melted and incorporated. Mix in the vanilla extract for flavor.
- Combine Syrup and Popcorn: Immediately pour the hot syrup evenly over the popcorn in a large mixing bowl. Use a large spatula or wooden spoon to gently fold and coat all the popcorn thoroughly and evenly with the syrup.
- Form Popcorn Balls: With hands dipped in the water or coated with butter to prevent sticking, carefully shape about 1 cup of coated popcorn into tight 3-inch balls. Place each formed ball on one of the small wax paper squares and continue until all popcorn is used.
- Cool and Set: Place popcorn balls on the large wax paper sheet and transfer to the preheated oven for 15-20 minutes to help set the syrup coating. Remove and let cool completely before serving or wrapping.
Notes
- Use fresh popped popcorn without unpopped kernels for best results.
- If you don’t have a candy thermometer, test syrup by dropping a small amount in cold water. It should form a soft, pliable ball when cooled.
- Butter coating or water dipping prevents popcorn balls from sticking to your hands.
- Popcorn balls keep well for up to a week if wrapped tightly in plastic wrap and stored at room temperature.
