Introduction

These traditional popcorn balls are a nostalgic treat that’s both sweet and satisfying. Made with a simple candy syrup coating, they offer a crunchy, chewy texture that’s perfect for sharing or enjoying as a fun snack.

Traditional Popcorn Balls Recipe - Recipe Image

Ingredients

2 cups sugar
1 and ⅓ cups water
½ cup dark corn syrup
1 tsp. lemon juice
½ tsp. salt
1 tsp. vanilla extract
16 cups popped corn (about one 5.5 ounce bag)

Instructions

Step 1: In a 5-quart heavy-bottomed saucepan, combine sugar, water, dark corn syrup, lemon juice, and salt. Attach a candy thermometer ensuring the tip is fully immersed but not touching the pan’s bottom or sides. Cover with a lid and heat over high until it boils vigorously.
Step 2: While the mixture heats, spread the popped corn out on a large baking pan to prepare for coating.
Step 3: When the candy thermometer reads 255ºF, turn off the heat. The temperature may rise slightly to about 265ºF, which is acceptable. This is the hard candy stage.
Step 4: Stir in the vanilla extract carefully.
Step 5: Wearing oven mitts, pour the hot syrup evenly over the popcorn, moving around the pan to cover all areas. The syrup will start to settle at the bottom but will be spread shortly.
Step 6: Use a spatula or wooden spoon to gently toss the popcorn to coat it thoroughly, taking care as the syrup remains very hot. Avoid using your hands at this stage.
Step 7: Lightly oil your hands with vegetable oil or softened butter, keeping a bowl of oil nearby to reapply as needed to prevent sticking.
Step 8: Once the syrup has cooled enough to handle but is still warm, quickly form the coated popcorn into 2-3 inch balls. Be cautious of hot syrup pockets. Place the formed balls on wax paper to cool and set.
Step 9: Allow the popcorn balls to set completely before storing.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the syrup before boiling.
You can substitute dark corn syrup with light corn syrup if preferred.
Consider mixing in small candies or nuts with the popcorn for added texture.
Use gloves or well-oiled hands to prevent the syrup from sticking while forming the balls.

Storage

Store popcorn balls in an airtight container at room temperature. They will keep fresh for up to one week but are best enjoyed the day they’re made. If they harden too much, allow them to sit at room temperature before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use microwave popcorn for this recipe?

Yes, microwave popcorn works fine. Just be sure to remove any un-popped kernels before coating with the syrup.

How do I prevent the syrup from sticking to my hands?

Lightly oil your hands with vegetable oil or softened butter before forming the balls, and reapply as needed. This helps prevent sticking and makes shaping easier.

Traditional Popcorn Balls Recipe

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4.7 from 108 reviews

This Traditional Popcorn Balls recipe offers a nostalgic treat combining sweet, crunchy popcorn coated in a rich, homemade candy syrup. Perfect for holidays or anytime a fun, classic snack is needed, these popcorn balls are easy to make with simple ingredients and a straightforward stovetop candy-making method.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Approximately 12 popcorn balls (2–3 inch size) 1x
Category: Snack
Method: Stovetop
Cuisine: American

Ingredients

Scale

Popcorn

16 cups popped corn (about one 5.5 ounce bag or freshly popped)

Candy Syrup

2 cups sugar
1 and ⅓ cups water
½ cup dark corn syrup
1 tsp lemon juice
½ tsp salt
1 tsp vanilla extract

Instructions

Prepare Candy Mixture: Measure sugar, water, dark corn syrup, lemon juice, and salt into a 5-quart heavy-bottomed saucepan. Attach a candy thermometer ensuring the tip is submerged and not touching the pot’s sides or bottom. Cover with a lid and place over high heat, allowing the mixture to come to a vigorous boil.
Prepare Popcorn Base: While the candy mixture heats, spread out the popped popcorn evenly on a large pan to prepare for coating.
Heat to Hard Candy Stage: Monitor the candy thermometer closely; when the temperature reaches 255ºF (hard candy stage), turn off the heat. It’s acceptable if the temperature rises slightly up to 265ºF during this time.
Add Flavoring: Stir in the vanilla extract into the hot candy syrup for added flavor.
Coat the Popcorn: Wearing oven mitts for protection, carefully pour the hot candy syrup over the popcorn, moving around the pan to cover all areas evenly. The syrup may sink to the bottom, but it will be mixed shortly.
Mix and Coat Thoroughly: Use a spatula or wooden spoon to gently stir and coat the popcorn with the syrup, being cautious as the syrup is very hot and sticky. Avoid using hands at this stage.
Prepare for Forming Balls: Lightly oil your hands with vegetable oil or softened butter. Keep a small bowl of oil nearby for reapplication as needed to prevent sticking while shaping.
Form Popcorn Balls: Once the syrup has cooled enough to handle but remains warm (be careful of occasional hot syrup pockets), quickly form 2-3 inch diameter balls. Place formed balls on wax paper to set completely.
Storage: Popcorn balls can be stored in a sealed container for up to one week but are best enjoyed fresh on the day made.

Notes

Wear oven mitts when handling hot candy syrup to avoid burns.
Oil your hands well before forming popcorn balls to prevent sticking.
Work quickly as the syrup hardens as it cools, making ball formation more difficult.
Popcorn balls are best eaten the same day but will keep for up to one week if stored in an airtight container.
If you do not have a candy thermometer, the syrup should reach the hard crack stage, but using a thermometer ensures perfect results.
Use dark corn syrup to ensure proper texture and flavor; light corn syrup will work but may slightly alter taste and consistency.

Keywords: popcorn balls, traditional popcorn balls, candy-coated popcorn, homemade popcorn balls, classic snack, sweet popcorn treat