Popcorn Balls Recipe Old Fashioned
You are going to love this Old Fashioned Popcorn Ball recipe. They are sweet and chewy, but not too hard like many other popcorn balls can be. It is also versatile as you can add in any nut or add-ins you like and form them into any size, as there is no baking required.
These popcorn balls are molded together by a sweet simple syrup. And, this recipe makes about 10 medium-sized balls, perfect for a small get-together or party.
Ingredients You’ll Need
- butter
- white sugar
- corn syrup
- baking soda
- cream of tartar
- vanilla extract
- popped popcorn
- chopped pecans
Old Fashioned Popcorn Balls
- Start by prepping your popcorn by having 8-10 cups of ready-popped popcorn in a large bowl. Add in the nuts or any other add-ins you like. Set aside.
- In a medium pot bring to a boil 1 cup of butter, 1/2 cup of white sugar, and 1/2 cup of corn syrup. Once it comes to a boil, continue to boil for about 1 and 1/2 minutes, but do not overcook.
- Take off the heat and add 1/2 tsp baking soda, 1/2 tsp cream of tartar, and 1 tsp vanilla extract.
- Pour this mixture over the popcorn and mix until all is fully coated.
- Grease hands with vegetable shortening, butter, or oil and shape the coated popcorn into balls before it cools, placing it on a parchment-lined baking sheet. Be careful as the sauce will be hot. Let sit for about 15 minutes before wrapping individual popcorn balls in plastic wrap or sandwich bags
- Store at room temperature for up to 5 days
Popcorn Balls
A sweet and chewy caramelized popcorn treat.
Ingredients
- 1 cup butter
- ½ cup white sugar
- ½ cup corn syrup
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- 8-10 cups popcorn popped
- 1 cup pecans chopped
Instructions
-
Prepare 8-10 cups of popped popcorn and pour pecans on top. Set aside for later.
-
In a medium pot bring butter, sugar, and corn syrup to a boil. Boil 1 to 1 1/2 minutes. Do not over boil.
-
Take off heat and add baking soda, cream of tartar, and vanilla.
-
Pour over popcorn and mix until fully coated.
-
Grease hands with vegetable shortening, butter, or oil and shape the coated popcorn into balls before it cools, placing it on a parchment-lined baking sheet. Be careful as the sauce will be hot. Let sit for about 15 minutes before wrapping individual popcorn balls in plastic wrap or sandwich bags.
Recipe Notes
Store at room temperature for up to 5 days.
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Originally published on April 15th, 2019, updated on July 31st, 2023.
