Popcorn Balls
Nostalgic, old-fashioned popcorn balls made with sugar, corn syrup, and a pinch of baking soda for a firm, sweet bite. Wrap them individually for Halloween trick-or-treaters or parties.
Servings: 12
Ingredients
- 16 cups popped popcorn about ⅔ cup kernels
- 1 cup sugar
- 1 cup light corn syrup
- 1 tablespoon butter or margarine, plus more for your hands
- 3 tablespoons water
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking soda
Instructions
- Use an air popper to pop the popcorn. Remove unpopped kernels, and place it in your largest bowl or a roasting pan. Line a baking tray with wax paper.
- In a heavy saucepan over medium heat, stir together the sugar, corn syrup, margarine, water, and salt until the sugar dissolves.
- Stop stirring and boil until the syrup reaches 240 degrees F, measured with a candy thermometer, or until a drop in cold water forms a soft ball.
- Remove from the heat and stir in the baking soda. The syrup will foam and turn from clear to white.
- Pour over the popcorn and fold with a spatula until evenly coated.
- Let cool for 2 to 3 minutes. Butter your hands, scoop a heaping cup of the coated popcorn with a buttered 1-cup measuring cup, and press into balls just larger than a baseball.
- Set on wax paper until firm, then wrap each ball in plastic wrap or a sandwich bag.
Notes
- Pop the popcorn before you start the syrup, as it moves quickly and can easily burn.
- If the mixture stiffens before you finish shaping, you can warm it in a low oven for a few seconds.
- In humid weather, the balls may stay a little softer. Cook the syrup to 245 to 250 degrees F for a firmer set.
Nutrition
Calories: 210kcal | Carbohydrates: 50g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 86mg | Potassium: 49mg | Fiber: 2g | Sugar: 39g | Vitamin A: 58IU | Calcium: 5mg | Iron: 0.5mg