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Old-Fashioned Popcorn Balls

The classic homemade Halloween treat: popcorn coated in a buttery vanilla sugar syrup cooked to hard ball stage and shaped by hand.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 10 popcorn balls

Equipment

  • Saucepan
  • Candy thermometer
  • Parchment paper

Ingredients

  • 7 cups popped popcorn unsalted and unbuttered
  • 1/3 cup water
  • 4 tablespoons butter plus softened butter for your hands
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/3 cup light corn syrup

Instructions

  • Place the popped popcorn in a large bowl.
  • In a saucepan, combine the water, butter, salt, vanilla, sugar, and corn syrup.
  • Bring to a boil over medium heat (no higher).
  • Cook to 250°F (hard ball stage) on a candy thermometer, several minutes. Or test by dropping a little syrup into cold water; it should quickly form a firm ball.
  • Slowly drizzle the syrup over the popcorn, stirring as you pour, until evenly coated.
  • Grease clean hands with softened butter and shape the popcorn into balls of any size. Careful, it's hot.
  • Place on parchment paper to cool completely.

Notes

  • Dark corn syrup or molasses can replace the light corn syrup.
  • If the balls fall apart, the syrup didn't reach 250°F.
  • Re-butter your hands as needed while shaping.
  • Wrap individually once cool; keeps a few days at room temperature.