Description
These classic popcorn balls are a delightful and nostalgic treat perfect for parties, holidays, or anytime you want a sweet, crunchy snack. Made with a simple syrup of sugars, butter, and vanilla, then combined with fluffy popcorn, they are easy to form and bake to set nicely, delivering a perfect balance of sweet and buttery flavors with a satisfying crunch.
Ingredients
Scale
Popcorn
- 7 quarts popcorn (about 28 cups, popped)
Syrup Mixture
- 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
- ¾ cup butter (cut into pats)
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven. Preheat your oven to 200 degrees Fahrenheit to prepare for setting the popcorn balls after they are formed.
- Prepare wax paper. Lay a large sheet of wax paper on an open counter area to place the popcorn balls once formed. Cut 18 square sheets of wax paper, each just large enough to hold a 3-inch popcorn ball.
- Set up for forming. Fill a medium bowl with cool water for dipping your hands to prevent stickiness while forming the popcorn balls. Alternatively, keep 2 to 3 tablespoons of butter handy to coat your hands before shaping.
- Cook syrup. In a medium saucepan, combine granulated sugar, light brown sugar, light corn syrup, water, vinegar, and salt. Heat over medium heat, stirring constantly until sugars dissolve and mixture comes to a boil.
- Add butter and vanilla. Remove the saucepan from heat and stir in the butter pats until melted and smooth. Then add the vanilla extract, mixing well.
- Mix popcorn with syrup. Quickly pour the hot syrup over the popped popcorn in a large bowl. Use a spatula or wooden spoon to evenly coat the popcorn with the syrup.
- Form popcorn balls. While the mixture is still warm, dip your hands in the cool water or butter and form the coated popcorn into 3-inch balls. Place each ball onto the prepared wax paper squares.
- Bake to set. Place the popcorn balls on a baking sheet and bake in the preheated oven at 200 degrees Fahrenheit for 30–35 minutes, turning once halfway through, to help them dry and firm up.
- Cool and store. Remove the popcorn balls from the oven and let them cool completely on the wax paper before serving or storing in an airtight container.
Notes
- Make sure to use freshly popped popcorn without unpopped kernels for the best texture and safety while eating.
- Dipping hands in cool water or buttering them helps prevent the syrup from sticking when shaping the balls.
- Light corn syrup helps give the candy mixture a smooth texture and prevents crystallization of sugar.
- These popcorn balls can be stored in an airtight container at room temperature for up to a week.
