Old Fashioned Popcorn Balls
Bring nostalgic charm to your snack table with these irresistible Old Fashioned Popcorn Balls—a timeless treat loved for their perfect balance of sweetness and crunch. Made from freshly popped popcorn coated in a rich syrup of granulated sugar, light corn syrup, and buttery vanilla, these popcorn balls are expertly crafted to achieve the classic "hard-ball" stage for that signature chewy-yet-firm texture. With just 15 minutes of prep time and a touch of hands-on fun in shaping the popcorn into baseball-sized spheres, this retro recipe is as delightful to make as it is to eat. Perfect for holidays, parties, or a cozy movie night, these old-fashioned popcorn balls offer a touch of vintage sweetness that's impossible to resist. Don't forget to store them in an airtight container to keep them fresh for up to three days!
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Recipe Information
Ingredients
- 1 cup unpopped popcorn kernels
- 2 tablespoons vegetable oil
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 tablespoon unsalted butter
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 0.25 cup water
Instructions
In a large pot with a tight-fitting lid, heat the vegetable oil over medium heat. Add the popcorn kernels and cover the pot. Shake the pot frequently to prevent burning, and continue cooking until the popping slows to about 2 seconds between pops. Remove from heat and transfer the popcorn to a very large mixing bowl, discarding any unpopped kernels.
In a medium saucepan, combine the granulated sugar, light corn syrup, water, unsalted butter, and salt. Stir over medium heat until the sugar dissolves, then bring the mixture to a boil without stirring further.
Using a candy thermometer, cook the mixture until it reaches the hard-ball stage, about 250°F (120°C). Remove the saucepan from heat and quickly stir in the vanilla extract.
Immediately pour the hot syrup over the popcorn. Using a wooden spoon or silicone spatula, quickly toss to coat the popcorn evenly but carefully, as the syrup will be very hot.
Grease your hands lightly with butter or nonstick cooking spray. Once the coated popcorn is cool enough to handle, form the mixture into balls about the size of a baseball. Place the popcorn balls on a sheet of wax paper or parchment to set.
Allow the popcorn balls to cool completely and firm up before serving. Store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 755.7 g | 275% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 580.3 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 670 mg | 14% | |
*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.
