Easy Popcorn Balls

Name: Easy Popcorn Balls
Yield: 6 (3-inch) popcorn balls
Ingredients: 9 cups plain popped popcorn; 1 cup granulated sugar; 1/3 cup light corn syrup; 1/3 cup water; 1 teaspoon distilled white vinegar; 1 teaspoon kosher salt; 4 tablespoons unsalted butter (1/2 stick), cut into small pieces; 1/2 teaspoon vanilla extract

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6 (3-inch) popcorn balls Easy

Total: 40 mins Active: 10 mins

9 Ratings

Ingredients (8)

9 cups plain popped popcorn
1 cup granulated sugar
1/3 cup light corn syrup
1/3 cup water
1 teaspoon distilled white vinegar
1 teaspoon kosher salt
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
1/2 teaspoon vanilla extract

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Nutritional Information

Calories311
Fat11.05g
Saturated fat5.44g
Trans fat0.31g
Carbs54.9g
Fiber1.2g
Sugar47.93g
Protein1.16g
Cholesterol20.25mg
Sodium204.75mg
Nutritional Analysis per serving (6 servings) Powered by

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A holiday classic—be it for eating or decorating—popcorn balls are so simple to make that even the kids can help shape and decorate them.

Special equipment: You’ll need a reliable candy/fat thermometer for this recipe.

Game plan: The popcorn balls will last up to 5 days when stored at room temperature in an airtight container.

This recipe was featured as part of our Popcorn Balls for the Holidays project.

by CHOW Food Team

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Instructions

1Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
2Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter and vanilla until melted and smooth.
3Immediately drizzle sugar mixture over popcorn and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
4Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.

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