dessertno bake
Popcorn Balls
A classic popcorn ball recipe, perfect for Halloween, Christmas, or any time of the year.
From YouTube · Oct 29, 2020
A classic popcorn ball recipe, perfect for Halloween, Christmas, or any time of the year.
15 min
Prep time
15 min
Cook time
40 min
Total time
4 servings
Yield
Ingredients
8 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving399 kcal
- Fat
- 13g
- Carbs
- 73g
- Protein
- 0g
Whole recipe (4 servings): 1596 kcal
- 20 cups of popcorn (which is about 3/4 cup unpopped kernels)
- 2 tbsp water (30ml)
- 1/4 cup butter (salted or unsalted (57g))
- 3/4 cup corn syrup (250g)
- 1 cup mini-marshmallows or 12 large ones (50g for mini and 84g for large)
- 2 to 2 1/2 cups powdered sugar (240g to 300g)
- Food coloring (optional)
- Shortening or oil for hands
Method
7 steps- Start by popping the popcorn. 3/4 cup of kernels will yield right around 20 to 21 cups of popped popcorn which is perfect. Place it in a very large bowl or roasting pan.
- In a medium, pot add the water, butter, corn syrup, marshmallows, and powdered sugar. If you want them really sweet add 2 1/2 cups of powdered sugar.
- Place the pot on the burner and set the heat to medium (350 F/176 C.) Continuously stir as everything melts together. Once it starts to boil keep stirring and add in your desired color of food coloring, start with a few drops and then go from there.Now allow it to keep boiling while stirring for about 2 minutes. No need to use a candy thermometer. Then remove it from the heat.
- Now pour the hot candy over the popcorn. Use a really large bowl or roasting pan. Then stir and mix until the popcorn gets evenly coated.Stirring it will also help it to cool down. It needs to be cool enough to handle.
- Once it is cool enough, add some shortening or oil to your very clean hands and then grab some popcorn and shape it into a ball.Place it on a cookie sheet lined with parchment paper or a silicone mat. You will need to work fairly quickly because once the candy cools down it will harden.
- Once they are all formed, allow them to cool completely at room temperature. The cool thing is when they cool, they will not be sticky anymore on the outside.
- Once they have cooled completely and are no longer sticky, wrap them in plastic wrap. The plastic wrap won't stick to them. Now they can be stored at room temperature. They will last up to a week but are definitely the best the day they are made. Enjoy!
Recipe notes
Equipment
- large bowl or roasting pan
- medium pot
- spoons or spatula
- cookie sheet
- parchment paper or silicone mat
- shortening or oil for hands
Storage
Wrap in plastic wrap and store at room temperature for up to a week.
Additional tips
- Use adult supervision when handling hot candy mixture.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 399 calories
Fat: 13 g · Carbs: 73 g · Protein: —
