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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.

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

  1. 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.
  2. Prepare Popcorn Base: While the candy mixture heats, spread out the popped popcorn evenly on a large pan to prepare for coating.
  3. 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.
  4. Add Flavoring: Stir in the vanilla extract into the hot candy syrup for added flavor.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://cookedbycleo.com/traditional-popcorn-balls-recipe/