Nut-Free Classic Popcorn Balls
Treat yourself to a nostalgic homemade delight with these Nut-Free Classic Popcorn Balls! Perfectly crunchy and irresistibly sweet, this recipe is crafted with freshly popped kernels coated in a rich syrup made from sugar, light corn syrup, and a touch of vanilla for a flavorful twist. Designed specifically for those with nut allergies, it ensures everyone can enjoy this classic treat worry-free. With just 15 minutes of prep time and easy-to-follow steps, these popcorn balls make a crowd-pleasing snack for parties, holiday celebrations, or movie nights. Plus, they store beautifully in an airtight container for up to a week, making them a convenient make-ahead option. Whether you’re introducing kids to this timeless favorite or reliving cherished memories, these festive treats are sure to sweeten any occasion!
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Recipe Information
Ingredients
- 0.5 cup unpopped popcorn kernels
- 2 tablespoons vegetable oil
- 1.5 cups granulated sugar
- 1 cup light corn syrup
- 0.25 cup water
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons butter
Instructions
Place the unpopped popcorn kernels and vegetable oil in a large pot with a lid.
Cover the pot and place over medium heat, gently shaking the pot occasionally until all the kernels have popped. This should take about 5-7 minutes.
Once popped, transfer the popcorn to a large mixing bowl, ensuring you discard any unpopped kernels.
In a medium saucepan, combine the granulated sugar, light corn syrup, water, and salt.
Stir the mixture over medium heat until the sugar is fully dissolved.
Increase the heat to medium-high and cook without stirring until the mixture reaches a temperature of 250°F (use a candy thermometer for accuracy). This will take about 8-10 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and butter until the butter is completely melted and incorporated.
Carefully pour the syrup mixture over the popcorn and stir quickly using a spatula to coat the popcorn evenly.
Allow the mixture to cool slightly, just enough to handle.
With lightly buttered hands, carefully shape the coated popcorn into balls about 2.5 inches in diameter. Work quickly as the mixture will harden.
Place each popcorn ball on a sheet of parchment paper to set completely.
Once set, store the popcorn balls in an airtight container for up to a week.
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 567.0 g | 206% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 479.5 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 348 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.
