
Yields:
1 dz.
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
191
We’re pretty passionate about popcorn. We’ve made it in every flavor under the sun– taco, oreo, even birthday cake– but when we really want to take it to the next level, we turn it into homemade popcorn balls. Crunchy, chewy, salty, sweet– these popcorn balls have got it all going on. They’re super easy to make, and even more fun to eat.
The ingredient list isn’t long, but there is one required piece of equipment. A candy thermometer helps to ensure your sugar syrup reaches the exact temperature it needs to for the popcorn balls to stick together and set up beautifully.
Read on for more tips on these fun and festive treats. Looking for more ways to take your popcorn up a notch? Check out our homemade kettle corn– it’s out of this world.
Why won’t my popcorn balls stick together?
If the popcorn balls aren’t holding together, chances are your sugar syrup is still too hot to bind the popcorn together. Wait a few minutes to let the syrup cool off a bit and then try again. You’d be surprised what a difference just a few minutes of cooling time will make.
What other mix-ins can I put in my popcorn balls?
We love the rainbow sprinkles– it makes the popcorn balls look bright and fun– but if you’re looking for other options, you could try M&Ms, mini chocolate chips, or even colorful cereals.
How long do popcorn balls keep?
While they’re definitely tastiest the day they’re made, these popcorn balls will keep for up to a week. Wrap them in plastic wrap and store them at room temperature– this will keep them as fresh as possible.
Have you made these yet? Let us know how it went in the comments below.
Editor's Note: The introduction to this recipe was updated on July 21, 2022 to include more information about the dish.
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Ingredients
- 1 cup
granulated sugar
- 1/2 cup
water
- 1/3 cup
light corn syrup
- 1 tsp.
white vinegar
- 5 Tbsp.
unsalted butter
- 1/2 tsp.
kosher salt
- 10 cups
popped popcorn
- 1/4 cup
rainbow nonpareils
Directions
- Step 1In a medium saucepan over medium-high heat, combine sugar, water, syrup, vinegar, butter, and salt. Cook, stirring occasionally, until mixture reaches 260° (hard-ball stage) on a candy thermometer, about 10 minutes.
- Step 2Transfer popcorn to a large bowl, drizzle syrup over, add nonpareils, and toss gently to coat.
- Step 3When mixture is cool enough to handle, press popcorn into 3" balls with lightly greased hands.
- Step 4Cool completely before serving.
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