Popcorn balls are an old-fashioned treat that is still a favorite after all these years. How many will you eat?
Prep time: 25 minutes
Cook time: 6 minutes
Servings: Makes 2 dozen popcorn balls
- 28 cups popped popcorn, unpopped kernels removed
- 1 cup granulated sugar
- 1 cup light corn syrup
- Pinch of salt
- 3 tablespoons salted butter
- 2 teaspoons vanilla extract
Preheat oven to 200°F.
Place popcorn in large roasting pan and transfer to oven to keep warm.
In a heavy saucepan, combine sugar, corn syrup, salt and 1/4 cup water. Cook over medium heat until candy thermometer reaches soft-ball stage (235°F), about 5-6 minutes. Remove from heat and immediately stir in butter and vanilla.
Remove popcorn from oven. Pour liquid mixture over popcorn and toss until evenly coated. Let sit until popcorn is cool enough to touch.
Quickly shape popcorn into 3-inch balls then transfer to wax paper until set.
ORANGE & FIELD TIP: To prevent the popcorn from sticking to your hands when forming it into balls, we suggest spraying your hands with cooking spray. Apply additional coats, as needed.