Popcorn Balls
Classic old-fashioned popcorn balls — freshly popped corn coated in a light, sweet corn syrup caramel cooked to the firm-ball stage, then shaped by hand.
AmericanVegetarianIntermediate20 minBy Northstar
Ingredients
Servings
12
- 1 cup granulated sugar
- 0.3 cup white corn syrup
- 0.3 cup water
- 0.3 cup butter
- 0.8 tsp salt
- 0.8 tsp vanilla extract
- 3 quart freshly popped corn (about 12 cups)
Instructions
- 1
Combine sugar, corn syrup, water, butter, and salt in a saucepan over medium heat. Cook, stirring, until sugar dissolves.
- 2
Continue cooking without stirring until a candy thermometer reads 250°F (hard-ball stage).
- 3
Remove from heat. Add vanilla and stir just enough to mix.
- 4
Pour over popped corn in a large bowl. Mix quickly to coat all kernels.
- 5
With buttered hands, shape the coated corn into balls while still warm. Place on waxed paper to cool. Optional: add food coloring with the vanilla for colored popcorn balls.
Tags
classicsweetamericansnackpopcorn ballscandyhalloween