Foods | Cooking
Hints & Tips
These old-time popcorn balls are great anytime, but they're especially fun to enjoy at
Halloween or Christmas time. When I was a young girl (many years ago), my
mother, along with my brothers and I, made these wonderful popcorn balls for
Halloween every year to give out to the neighborhood kids. I continued this
tradition with my children and their friends. That ended, of course, when the
tainted candy scare started. Let your children help make these
popcorn balls and give them the memories of a family tradition.
Learn about the history and legends of
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Popcorn Balls Recipe - How To Make Popcorn Balls
Yields: makes many
Prep time: 20 min
1 cup granulated
1/2 cup white corn syrup
1/3 cup water
1/4 cup butter
3/4 teaspoon salt
3/4 teaspoon pure vanilla extract
3 quarts unsalted popped corn*
Food dye (your favorite color), 5 to 6 drops (optional)
* Remember to remove any un-popped popcorn kernels.
Place popped corn in a large bowl or pan.
In a saucepan over medium heat, add sugar, corn
syrup, water, butter, and salt. Cook until reaches a temperature of 270 degrees F. on your
Candy Thermometer. If you don't have a candy thermometer, drop a small amount of sugar syrup into very cold water -
it will solidify but will separates into hard brittle threads when done. Remove from heat and add vanilla extract,
stirring only enough to combine. If you choose to use some food dye, add it now.
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Pour hot syrup over popcorn a little at a time, stirring constantly with a wooden spoon, until all
popcorn is coated. Let popcorn cool slightly, until you can handle it easily.
well buttered hands and working quickly, shape about 1 cup popcorn into a ball (by squeezing between both hands). Place popcorn ball onto waxed paper to let
cool. Repeat with remaining popcorn. NOTE: Mixture will be hot so be careful!
Let popcorn balls cool completely. Wrap each individual ball in plastic wrap. Store at room temperature.