- 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
- 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.
Reviews for Traditional Popcorn Balls
"I do not own a candy thermometer? How can i judge when ready?"
"When I was a kid back in the 60's and 70's the lunch ladies would make these treats for us on holidays or special fairs and they would flavor them with Kool-aid (the unsweetened envelopes)--usually orange or raspberry!"
"The hardest part of this recipe is waiting for the popcorn to cool! I think my teenagers ate half of the hot popcorn mix before we could even form them into the classic popcorn ball. As a volunteer food editor for Taste of Home, I love re-discovering old classic recipes!"
"I haven't had a home-made popcorn ball in 50 years. My mother use to make them and they seemed so difficult. I just made this recipe and it was so easy and tasted wonderful."