Classic Popcorn Balls
Get ready to relive nostalgic childhood memories with these irresistible Classic Popcorn Balls—a delightful treat that combines perfectly popped kernels with a luscious homemade syrup for a sweet and salty crunch in every bite! This simple yet satisfying recipe features pantry staples like granulated sugar, light corn syrup, and vanilla extract, creating a glossy coating that binds the popcorn into charming handheld portions. With just 30 minutes of prep and cook time, these easy-to-make goodies are ideal for holiday gatherings, movie nights, or festive celebrations. Whether enjoyed as a fun snack or given as a homemade gift, these buttery, sweet popcorn balls are sure to be a crowd-pleaser. Plus, they’re kid-friendly and make cleanup a breeze with minimal ingredients and straightforward steps.
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Recipe Information
Ingredients
- 0.5 cups unpopped popcorn kernels
- 2 tablespoons vegetable oil
- 1 cup granulated sugar
- 1 cup light corn syrup
- 0.25 cup butter
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Start by preparing your popcorn. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 3-4 popcorn kernels and cover with a lid.
Once the test kernels pop, add the remaining 1/2 cup of unpopped kernels to the pot and cover. Shake the pot occasionally to ensure even popping.
Continue cooking until the popping slows to about 2 seconds between pops, then remove the pot from heat and transfer the popcorn to a large mixing bowl. Set aside.
In a medium saucepan, combine 1 cup of granulated sugar, 1 cup of light corn syrup, 1/4 cup of butter, and 1/2 teaspoon of salt. Stir constantly over medium heat until the mixture comes to a boil. Stop stirring and allow it to boil for about 2-3 minutes until it reaches 235°F (soft-ball stage) on a candy thermometer.
Remove from heat and stir in 1 teaspoon of vanilla extract.
Pour the hot syrup over the prepared popcorn. Use a large spatula to stir and coat the popcorn evenly with the syrup.
Allow the mixture to cool slightly, yet warm enough to handle.
Lightly butter your hands and form the coated popcorn into 12 even-sized balls, pressing gently to ensure they stick together.
Place the popcorn balls on a wax paper-lined baking sheet to set completely.
Once set, the popcorn balls are ready to serve. Store any leftovers in an airtight container to maintain freshness.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 467.0 g | 170% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 379.5 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
