Popcorn Balls
A rich, buttery caramel coats crisp popcorn for a sweet-and-salty twist on classic popcorn balls. The caramel is cooked to the hard-crack stage for a shatteringly crisp shell that holds its shape without marshmallows or corn syrup. Perfect for Halloween treats or any festive gathering.
A rich, buttery caramel coats crisp popcorn for a sweet-and-salty twist on classic popcorn balls. The caramel is cooked to the hard-crack stage for a shatteringly crisp shell that holds its shape without marshmallows or corn syrup. Perfect for Halloween treats or any festive gathering.
Ingredients
9 ingredients- Calories
- 180 kcal
- Fat
- 8g
- Carbs
- 28g
- Protein
- 2g
Whole recipe (10 servings): 1800 kcal
- 12 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Vegetable oil or nonstick spray, for shaping
Method
7 steps- Line a baking sheet with parchment paper or a silicone mat. Lightly grease two large heatproof bowls and a wooden spoon with vegetable oil or nonstick spray. Have a candy thermometer ready.
- Pop the popcorn using your preferred method (air popper, stovetop, or microwave). You should have about 12 cups. Transfer to one of the greased bowls, removing any unpopped kernels. Keep warm in a 200°F oven while you make the caramel.
- In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar dissolves, then stop stirring. Bring to a boil and cook until the mixture turns a deep amber color and reaches 300°F (hard-crack stage) on a candy thermometer, about 8–10 minutes. Swirl the pan occasionally for even color.
- Remove the saucepan from the heat. Carefully whisk in the heavy cream—the mixture will bubble vigorously. Add the butter, sea salt, baking soda, and vanilla, whisking until smooth and glossy. The caramel will be very hot.
- Immediately pour the hot caramel over the warm popcorn in the greased bowl. Using the greased spoon, quickly and gently toss the popcorn until every piece is evenly coated. Work fast, as the caramel sets as it cools.
- When the caramel has cooled just enough to handle but is still warm and pliable (about 2–3 minutes), lightly grease your hands with oil. Scoop up about 1 cup of the coated popcorn and firmly press it together into a ball, about 3 inches in diameter. Place on the prepared baking sheet. Repeat with the remaining popcorn, re-greasing your hands as needed. You should get about 10 balls.
- Let the popcorn balls cool completely at room temperature, about 20–30 minutes, until firm and crisp. Serve immediately or wrap individually in plastic wrap. Store in an airtight container at room temperature for up to 3 days.
Recipe notes
Helpful tips
- For best results, use freshly popped popcorn and keep it warm before coating so the caramel spreads evenly.
- Work quickly when shaping; if the mixture cools too much, briefly warm it in the oven.
- For a festive touch, drizzle with melted chocolate or sprinkle with flaky sea salt after shaping.
Equipment
- Large heavy-bottomed saucepan
- Candy thermometer
- Two large heatproof bowls
- Wooden or silicone spoon
- Baking sheet
- Parchment paper or silicone mat
- Plastic wrap (for storage)
Storage
Store wrapped popcorn balls in an airtight container at room temperature for up to 3 days. Do not refrigerate; moisture will make them sticky.
Additional tips
- Hot caramel can cause severe burns. Keep children away from the stove and use caution when adding cream to hot sugar. Do not touch the caramel until it has cooled enough to handle. If the caramel becomes too hard to shape, return the bowl to a 200°F oven for a few minutes to soften.
Recipe inspiration
Inspired by In The Kitchen With Matt
Estimated nutrition
Per serving: 180 calories
Fat: 8 g · Carbs: 28 g · Protein: 2 g
Cook with ChefScribe
Save recipes. Plan meals. Cook with confidence.
Turn cooking videos into clear recipes you can keep and use in your kitchen.