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.
Ingredients
Scale
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)
Instructions
- 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.
- Prepare the Popcorn: While the syrup heats, spread the popped popcorn evenly on a large baking pan, ready for coating.
- 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.
- Add Vanilla: Stir in the vanilla extract thoroughly into the syrup.
- 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.
- 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.
- 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.
- 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.
- 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
