Soy-Free Classic Popcorn Balls
Indulge in nostalgia with these Soy-Free Classic Popcorn Balls, a timeless treat that's perfect for parties, holiday gatherings, or as a fun family activity. Made with air-popped popcorn, creamy unsalted butter, and a sweet, glossy syrup infused with vanilla, these popcorn balls offer a delightful crunch with just the right amount of sweetness. Crafted without soy, they cater to dietary sensitivities while retaining the authentic, old-fashioned flavor you love. With a quick prep time of just 15 minutes and yielding 10 generously sized servings, this recipe is perfect for whipping up whimsical snacks that everyone will enjoy. Serve them as festive gifts or enjoy them fresh — their chewy texture and caramel-like coating will surely be the highlight of any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup unpopped popcorn kernels
- 0.5 cup unsalted butter
- 1 cup light corn syrup
- 1 cup granulated sugar
- 0.25 cup water
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Pop the popcorn kernels using an air popper or on the stovetop. You should end up with about 12 cups of popped popcorn. Spread the popcorn on a large baking sheet lined with parchment paper for easy cleanup.
In a heavy saucepan, melt the unsalted butter over medium heat. Once melted, stir in the light corn syrup, granulated sugar, and water. Stir until the sugar is completely dissolved.
Bring the mixture to a boil without stirring. Using a candy thermometer, allow the mixture to reach 250°F (hard-ball stage). This should take approximately 5-7 minutes.
Remove the saucepan from heat and carefully stir in the vanilla extract and salt.
Immediately pour the hot syrup over the popcorn, stirring gently with a wooden spoon or silicone spatula to coat the popcorn evenly. Be cautious as the syrup is very hot.
With lightly buttered or damp hands, form balls with the coated popcorn, working quickly before the mixture cools and hardens. Each ball should be about the size of a small apple, but you can adjust the size according to your preference. This recipe should yield about 10 popcorn balls.
Allow the popcorn balls to cool completely at room temperature before serving. Store leftovers in an airtight container to maintain freshness.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 466.9 g | 170% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 379.2 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 350 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.
