Popcorn Balls

Popcorn balls, with buttery, sugary goodness shaped into irresistible bites of childhood memories, bring back that old-school charm. Originating in Nebraska in the late 19th century, the treat became famous as a Halloween go-to around the 1950s. Today, they’re just pure fun and nostalgia, a perfect combo of chewy and crispy that’s ideal for a holiday party, a movie night or just because it’s Tuesday.

When it comes to how to make a popcorn balls recipe, it is pretty straightforward. You need only freshly popped popcorn, butter, sugar, salt and corn syrup. But then the court is wide open: Turn them into balls or other shapes, or add food coloring, chocolate chips, butterscotch chips, pretzel chunks, other edible decorations or nuts. Flavored popcorn recipes like these popcorn balls create the ultimate customizable snack for any occasion.

Ingredients for Popcorn Balls

• Popped popcorn: The most essential ingredient for a popcorn ball recipe is, of course, the popcorn. Light and airy, plain popcorn provides the perfect canvas for all the sweet syrup. You’ll need about 28 cups popped popcorn, which requires almost 1 cup kernels. You can use any popping method to make the best popcorn, but I prefer stovetop-popped corn for its crispy texture and fresh flavor. Do not use popcorn that has been buttered or seasoned (outside of a bit of oil), as it will alter the texture and flavor of your popcorn ball recipe.
• Sugar: As the sugar heats up, it melts into the syrup, giving the popcorn balls their essential sweetness and caramel-like flavor while binding the popcorn together.
• Light corn syrup: Corn syrup is the secret weapon here. It is the glue that holds everything together. Corn syrup’s consistency balances the texture, making popcorn balls that don’t crumble and stay chewy without becoming rock-hard. Light corn syrup also adds a subtle sweetness without overpowering the other ingredients.
• Salt: With so many sweet elements, we definitely want some salt. And what is popcorn without it?
• Butter: Butter and popcorn belong together. Butter adds richness and a silky texture to the syrup. Butter also enhances the flavor, making each bite feel indulgent and smooth. We recommend unsalted butter to control the salt level.
• Vanilla extract: Vanilla adds warmth and complexity to the flavor, taking the syrup from simply sweet to wonderfully aromatic.
• Food coloring (optional): Add liquid food coloring to the syrup to make your popcorn balls recipe extra festive. Go with bright colors for parties or holidays, or keep it neutral for a classic look. Food coloring doesn’t change the flavor but adds a pop of visual excitement.

Directions

Step 1: Keep the popcorn warm

Place your popcorn in a large baking pan and keep it cozy in a 200°F oven.

Editor’s Tip: You want the popcorn to stay warm so the syrup coats the kernels perfectly.

Step 2: Make the syrup

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In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat, stirring occasionally, until your candy thermometer reads between 235° and 240° (aka the soft-ball stage).

Editor’s Tip: A candy thermometer ensures your syrup reaches precisely the right temperature—at least 235°. Without a candy thermometer, the texture of your popcorn balls can be too soft and sticky or too hard and crunchy, so the thermometer helps guarantee perfection every time. No candy thermometer? No worries. You can test the syrup by dropping a little into cold water. When you have a soft ball that you can squish between your fingers (without burning yourself), you’re good to go.

Step 3: Combine the popcorn and syrup

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Once your syrup reaches the perfect temperature, remove it from the heat and stir in the butter, vanilla extract and food coloring (if you’re feeling extra colorful). The butter will melt into the mixture, making it smooth and glossy.

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Pour the mixture over the popcorn and stir until everything is evenly coated.

Editor’s Tip: Work fast; the syrup cools quickly and you want to get every kernel coated while it’s still liquid gold.

Step 4: Shape into balls

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Let the mixture cool enough so it doesn’t burn your hands (unless you like popcorn-related battle scars). Wet your hands with cold water to prevent sticking, then grab handfuls of popcorn and press them into balls about 3 inches in diameter.

Editor’s Tip: The popcorn mix will start to harden as it cools, so get rolling! It is a race against time.

Dan Roberts for Taste of Home

Popcorn Ball Variations

• Add marshmallows to the mix: Add mini marshmallows to the popcorn balls recipe for that gooey, chewy vibe. It’s like Rice Krispies treats, but with popcorn!
• Throw in some candy: For a decadent twist, toss in some M&M’s minis, chopped Snickers or crushed Oreos.
• Make it salty-sweet: Mix in some chopped salted peanuts or other nuts for that perfect contrast of flavors.
• Have some festive fun: Try something different with your holiday desserts. Use food coloring and then shape your popcorn balls into Halloween jack-o’-lanterns or Christmas trees.

How to Store Popcorn Balls

Store popcorn balls in airtight containers at room temperature, just keep them sealed tight to avoid stale popcorn disasters. Wrap them individually in storage wrap or store them in an airtight container with parchment between the layers to prevent sticking.

How long do popcorn balls last?

Popcorn balls should last up to five days when stored in proper containers at room temperature.

Popcorn Ball Tips

DAN ROBERTS FOR TASTE OF HOME

What’s the best way to pop popcorn for popcorn balls?

If you can help it, save the microwave popcorn for movie nights. Try making popcorn on the stove; just add a little oil to a pot, throw in some kernels and give it a shake. Air-popped popcorn is okay, too, but stove-popped crispiness is the chef’s kiss.

Why won’t my popcorn balls stick together?

Learning how to make popcorn balls seems simple, but timing and temperature can be tricky. You must keep the popcorn warm so the syrup adheres well to the popped kernels, and the syrup must be at least 235°. Lastly, the popcorn mixture must cool slightly after adding the syrup before forming the balls, but not too long or the mixture won’t be soft enough to form spheres. If any of these variables are off, you might get crumbly popcorn balls, and no one wants that!

Why are my popcorn balls chewy?

Chewy popcorn balls usually mean the syrup was either not cooked enough or was cooked too long. This is why having a candy thermometer—not a meat thermometer—is the key to hitting that ideal soft-ball stage. Meat thermometers usually measure only up to 200° and test the temperature of solid items. Candy thermometers can go up to 500° and measure liquid temperatures like candy or deep-frying oil. Always test your candy thermometer’s accuracy before you use it by testing it on boiling water: The thermometer should read 212°; if it doesn’t, adjust the temperature of your recipe accordingly.