How to Make Popcorn Balls for a Nostalgic Treat the Entire Family will Love
Popcorn balls are guaranteed smiles both while mushing and while munching. They're also the ultimate nostalgic treat. Apparently, popcorn balls first came to life thanks to Nebraska weather causing rain to wash syrup out of sugarcane onto corn that popped from the heat in 1874. Since then, popcorn balls rose to fame in the 1950s as a go-to Halloween treat. Today, party planners love how easy it is to customize popcorn balls with food coloring, candies, and nuts to suit any holiday or party theme. Read on for our tips to make the best popcorn balls you've ever tasted.
Peter Ardito
How to Make Popcorn Balls
We'll go through all the steps here to make old-fashioned popcorn balls at home using this basic recipe. Once you've got the classic recipe down, you'll be able to customize the sweet treats with add-ins, too.
Scott Little
Step 1: Pop the Popcorn
Freshly popped popcorn works best to make popcorn balls. We love the flavor of popcorn made on the stove top, but lightly salted microwave popcorn or popcorn made in an air popper ($45, Target) works well, too. Avoid using buttered microwave popcorn—you'll be adding plenty of flavor later.
Remove any unpopped kernels. Put popcorn in a large greased baking pan. Keep popcorn warm in a 300°F oven. You will need at least 18 cups of popped popcorn for this recipe.
Test Kitchen Tip: If making your own popcorn on the stove top, use an oil that can withstand high temperatures without smoking or breaking down, such as canola oil, peanut oil, or oil specifically designed for popcorn popping. Do not use olive oil or butter.
Peter Ardito
Step 2: Prepare the Syrup Mixture
In a medium saucepan ($40, Bed Bath & Beyond) combine sugar, water, corn syrup, vinegar, and salt. Cook and stir over medium-high heat until mixture boils, stirring to dissolve sugar (about 6 minutes).
Clip a candy thermometer ($14, Walmart) to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 250°F, or hard-ball stage (about 20 minutes).
Remove saucepan from heat; remove thermometer. Stir in vanilla. Pour syrup mixture over the hot popcorn and stir gently to coat, adding candies. Cool until the popcorn mixture can be handled easily.
Peter Ardito
Step 3. Form the Popcorn Balls
With buttered hands (this makes it easier to shape the popcorn balls), quickly shape the mixture into 2?-inch-diameter balls. Wrap each popcorn ball in plastic wrap. Makes about 20 popcorn balls.
Test Kitchen Tip: One cup of popped popcorn should make a baseball-size popcorn ball.
How to Store Popcorn Balls
Place the wrapped popcorn balls in a single layer in an airtight container; cover. Store at room temperature up to one week.
Adam Albright
Holiday Popcorn Balls
Personalize popcorn balls with holiday-themed colors and treats. Here are some fun ideas to get you started:
Add food coloring to the syrup mixture for vibrant popcorn balls.
Add candy-covered chocolate pieces in coordinating colors for any holiday.
Display popcorn balls in holiday-theme cupcake wrappers.
Add peanut butter, mixed nuts, and/or pretzel chunks to the mixture for a grown-up, trail-mix twist on popcorn balls.
Place a candy cane inside the plastic wrap with the popcorn ball and tie it together with a ribbon.
You can also try our other go-to Better Homes & Gardens popcorn ball recipe that features marshmallow creme and candy pieces.
