Traditional Popcorn Balls Recipe

Traditional Popcorn Balls Recipe photo by Taste of Home

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Kids of all ages enjoy these old-fashioned holiday treats. One batch goes a long way. —Cathy Karges, Hazen, North Dakota

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Traditional Popcorn Balls Recipe

Prep/Total Time: 20 min.

Yield: 20 Servings

20 20

Ingredients

7 quarts popped popcorn
1 cup sugar
1 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
Food coloring, optional

Directions

Place popcorn in a large baking pan; keep warm in a 200° oven.
In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage).
Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated.
When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Yield: 20 servings.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 each) equals 177 calories, 6 g fat (2 g saturated fat), 5 mg cholesterol, 203 mg sodium, 31 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Traditional Popcorn Balls in Taste of Home December/January 1999, p54