Traditional Popcorn Balls Recipe

Introduction

Popcorn balls are a nostalgic treat that perfectly combine sweet, sticky candy syrup with crunchy popcorn. This traditional recipe makes chewy, flavorful popcorn balls that are perfect for sharing or enjoying as a fun snack.

Ingredients

• 2 cups sugar
• 1 and ⅓ cups water
• ½ cup dark corn syrup
• 1 tsp lemon juice
• ½ tsp salt
• 1 tsp vanilla extract
• 16 cups popped corn (about one 5.5 ounce bag or homemade)

Instructions

1. Step 1: Combine sugar, water, dark corn syrup, lemon juice, and salt in a heavy-bottomed 5-quart saucepan. Attach a candy thermometer, ensuring the tip is submerged but not touching the pan, then cover and heat over high until boiling vigorously.
2. Step 2: While the mixture heats, spread the popped corn out on a large baking sheet or pan.
3. Step 3: When the thermometer reads 255ºF, remove the pan from heat. The temperature may climb slightly to 265ºF, which is acceptable for the hard candy stage.
4. Step 4: Stir in the vanilla extract thoroughly.
5. Step 5: Wearing oven mitts for safety, pour the hot syrup evenly over the popcorn, working around the pan to cover all areas. The syrup will settle at the bottom initially; don’t worry, you will mix it soon.
6. Step 6: Use a spatula or wooden spoon to gently toss and coat the popcorn with the syrup. Be careful as the syrup is extremely hot; avoid using your hands at this stage.
7. Step 7: Lightly oil your hands with vegetable oil or softened butter. Keep additional oil nearby for reapplication to prevent sticking when shaping.
8. Step 8: Once the syrup cools enough to handle but remains warm, form the coated popcorn into 2-3 inch balls. Be cautious of hot syrup pockets. Work quickly before the mixture hardens. Place the formed balls on wax paper to set.
9. Step 9: Allow the popcorn balls to cool completely before serving.

Tips & Variations

• For extra flavor, add a teaspoon of cinnamon or pumpkin pie spice to the syrup before pouring it over the popcorn.
• Use vegetable oil instead of butter to keep hands less sticky and reduce added flavor.
• If you prefer a softer texture, remove the syrup from heat at 245ºF instead of 255ºF.
• Mix in dried fruit or nuts with the popcorn before adding the syrup for added texture and taste.

Storage

Store popcorn balls in an airtight container at room temperature for up to one week. They are best enjoyed the day they’re made for ultimate freshness and chewiness. To soften hardened popcorn balls, microwave briefly in 10-second intervals, but be careful not to melt them.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular corn syrup instead of dark corn syrup?

Yes, regular corn syrup can be used as a substitute, but dark corn syrup adds a richer flavor that enhances the overall taste.

How do I prevent the syrup from sticking to my hands when forming the balls?

Coat your hands with vegetable oil or softened butter before shaping. Keep a small bowl of oil nearby to reapply as needed to avoid sticking and burns.

Traditional Popcorn Balls Recipe

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★★★★★

4.5 from 51 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: Approximately 12–15 popcorn balls (2–3 inch size) 1x

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Description

This Traditional Popcorn Balls recipe creates sweet, chewy popcorn treats ideal for holidays and parties. Made by coating popcorn in a hot sugar syrup cooked to the hard candy stage, these popcorn balls pack a delightful crunch and sweetness with a touch of vanilla. Simple ingredients come together quickly on the stovetop to produce irresistible snack balls that are perfect for sharing or gifting.

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Ingredients

Scale 1x2x3x

Syrup Ingredients

• 2 cups sugar
• 1 and ⅓ cups water
• ½ cup dark corn syrup
• 1 tsp lemon juice
• ½ tsp salt
• 1 tsp vanilla extract

Popcorn

• 16 cups popped corn (or one 5.5 ounce bag of popped popcorn)

For Handling

• Vegetable oil or softened butter (for oiling hands)

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Instructions

1. Prepare the Syrup: Measure the sugar, water, dark corn syrup, lemon juice, and salt into a 5-quart heavy-bottomed saucepan. Attach a candy thermometer ensuring the tip is immersed but not touching the bottom or sides. Cover with a lid and place over high heat to bring the mixture to a boil.
2. Prepare the Popcorn: While the syrup heats, spread the popped popcorn evenly on a large baking pan, ready for coating.
3. Cook to Hard Candy Stage: Monitor the thermometer until the syrup reaches 255ºF. Once achieved, turn off the heat. The temperature may rise slightly to 265ºF, which is acceptable.
4. Add Vanilla: Stir in the vanilla extract thoroughly into the syrup.
5. Coat the Popcorn: Wearing oven mitts for safety, carefully pour the hot syrup evenly over the popcorn on the pan, working to distribute it across all areas.
6. Mix Gently: Use a spatula or wooden spoon to lightly toss the coated popcorn, ensuring even coverage without using your hands to prevent burns from the hot syrup.
7. Prepare Hands for Shaping: Oil your hands with vegetable oil or softened butter to prevent sticking. Keep a small bowl of oil nearby for reapplication as needed.
8. Form Popcorn Balls: When the syrup cools to a warm but touchable temperature, quickly shape 2-3 inch balls of coated popcorn, being cautious of occasional hot syrup pockets. Place formed balls on wax paper to set.
9. Storage: Popcorn balls can be kept in a sealed container for up to one week but are best enjoyed the day they’re made.

Notes

• Use a candy thermometer to ensure the syrup reaches the correct temperature for proper setting.
• Wear oven mitts when pouring the hot syrup to avoid burns.
• Oil hands thoroughly to prevent sticking and ease shaping of popcorn balls.
• The syrup can have pockets of extreme heat, so handle with care while forming balls.
• Best consumed fresh but will store well in an airtight container for up to a week.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Stovetop
• Cuisine: American

Keywords: popcorn balls, traditional popcorn balls, popcorn snack, sweet popcorn treats, holiday popcorn balls, candy-coated popcorn, easy popcorn balls