This Old-Fashioned Popcorn Balls Recipe features tender and delicious popcorn coated with an easy stovetop buttery caramel using Karo syrup. Based on a 1972 Betty Crocker recipe, learn how to make traditional caramel popcorn balls for your Halloween goblins.
🍿Ingredients
Popcorn
Vegetable oil
Caramel coating—white sugar, brown sugar, light Karo corn syrup, salt, vanilla, butter
Required—candy thermometer
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Featured Comment by Sandra:
"The best recipe ever for popcorn balls. Crispy, tasty, not gummy or sticky."
Popcorn balls are an American classic. They started in the mid-1800s and peaked in popularity in the 1950s.
We all have certain things associated with certain holidays. Well, for me, Halloween means a popcorn ball from Martha Cackler. I grew up in a town of 25 people, so Halloween had 4 or 5 stops, and that was it. Mrs. Cackler made the popcorn balls every year—I loved them so much.
I made popcorn balls many times over the years, usually pulling out the old Betty Crocker's cookbook. I flirted with other recipes but always returned to the authority, Betty herself, and her classic 1972 cookbook with slight modifications. No marshmallows for me.
👨🍳How to Make Caramel Popcorn Balls—Step-by-Step Photo Instructions
This recipe requires a candy thermometer or other thermometer for continious reading of temperature. Do not try it without one—you will not get it right.
1. Prep a large pan and a wooden spoon or rubber spatula with PAM and transfer popcorn to the pan.
2. Popcorn with care and eliminate unpopped kernels. Mix in any additions like nuts or candy with the popcorn.
3. In a non-stick pan, add white and brown sugar, Karo corn syrup, water, white vinegar, and salt.
4. Over medium-high heat with a candy thermometer and cook to 260°, stirring frequently. Remove from heat and add butter and vanilla. Place back over low heat until butter melts.
5. Slowly pour the hot syrup over the popcorn while mixing with the PAM-coated spoon. Stir for a few minutes until slightly cooled.
6. Spray your hands with PAM or coat them with butter. Be VERY CAREFUL since you can get burnt, so test very carefully before proceeding and only proceed if you feel safe. Keep the cold water running in the sink.
7. Using a PAM-sprayed metal measuring cup, form into balls on wax paper. Use more PAM frequently. Work quickly, keep cold water running, and do not overcompress.
8. Allow the popcorn balls to finish cooling. You can wrap them with plastic wrap. They should last 3-4 days.
This is a summary of the steps and ingredients. For complete instructions, see the recipe card.
⚕️Safety Tips
This is HOT, so be careful!!!! You need to form the balls by hand while still hot. Let the mixture cool for a few minutes before touching it.
If you don't feel safe, don't do it. You are responsible for not getting burnt here, and I can't help you. Do not let children do this.
Coat your hands and a one-cup metal measuring cup with butter or PAM before starting to prevent sticking. Be next to running cool water to cool your hands if needed.
Work very quickly to form the balls, and don't compact too much—you want it lightly stuck together, not a rock.
🥣Variations of popcorn balls
These are "plain" popcorn balls. You can add about 1 cup of extras like nuts or candy. But please remember your audience may have allergies, and do not hand out homemade or unsealed treats to strangers on Halloween.
Want some color? Add a few drops of food coloring.
Use them for party favors. Wrap it with another layer of gift paper and add a small toy on top.
📋Other sweet treat recipes
Don't miss these other candy recipes as we go into the holiday season, like Chocolate Peanut Clusters, Spicy Candied Bacon, Cinnamon Candied Almonds, and Chocolate Pretzel Buttons.
🍿What popcorn to use
You can use an air popper, microwave, or any other way to get your popcorn, but it needs to be fresh and shifted well for unpopped kernels.
This is the old-fashioned stovetop method for popping corn. It seems fitting for this recipe. It is more specific than is probably needed, but that is to keep the number of unpopped kernels to a minimum.
It is very important to check the popcorn carefully for un-popped kernels. You may be preventing a dental injury.
🤔How to store popcorn balls
Popcorn balls are best consumed in 24 hours but still good for 3-4 days, wrapped airtight at room temperature.
I do not recommend freezing popcorn balls.
❓FAQs
Caramel is melted sugar that has broken down some to form a different sweet and nutty structure with a brown color. Other ingredients are added to affect the final results.
The temperature used to make caramel will affect the texture and color, which is important for the potential use.
While similar to the browning called the Maillard reaction, and the results are frequently similar, caramelization is entirely based on changing carbohydrates. In contrast, the Maillard reaction involves the amino acids of proteins.
Old Fashioned Popcorn Balls
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Ingredients
- 8 cups popped popcorn - about ½ cup un-popped
- vegetable oil - for popping
- cooking spray - to prevent sticking
Caramel
- ¾ cup white sugar
- ¾ cup brown sugar
- ½ cup light corn syrup
- ½ cup water
- 1 teaspoon white vinegar
- ½ teaspoon salt
- ½ teaspoon vanilla
- ¾ cup butter
Instructions
- Start by popping the corn.
- Place ¼ cup oil over medium-high heat with three kernels of corn. As soon as the corn pops, remove it from the heat, add ½ cup of unpopped corn, and cover with a lid. Allow it to set for 20-30 seconds for the kernels to come up close to popping temperature. Place the pan back over medium-high heat and pop the corn, shaking the pan occasionally.
- You need 8 cups of popped corn. Spend little time getting rid of un-popped kernels. The easiest way is to shake the container and move the top layer to another pan.
- Prep a large pan and a wooden spoon or rubber spatula with PAM, and transfer popcorn to the pan. At this point, add nuts or candy if desired—about 1 cup—and mix in well.
- In a non-stick pan, add ¾ cup white sugar, ¾ cup brown sugar (light or dark), ½ cup light Karo corn syrup, ½ cup water, 1 teaspoon white vinegar, and ½ teaspoon salt.
- Place over medium-high heat with a candy thermometer, stirring frequently, and cook to 260°. Remove from heat and add ¾ cup butter and ½ teaspoon vanilla, then place back over low heat until butter melts.
- Now for the hot part. Slowly pour the hot syrup over the popcorn while mixing with the PAM coated spoon.
- Continue to stir for a few minutes until cooled a little. Spray your hands with PAM or butter. Be VERY CAREFUL since you can get burnt, so test very carefully before proceeding and only proceed if you feel safe. I kept the cold water running in the sink if needed.
- Form the popcorn into balls of about 1 cup each by scooping with a measuring cup with a heavy coat of PAM. Place on wax paper or cooking mat to shape. Work quickly and use more PAM as needed - about every two balls. So scoop, dump, shape, cold water on hands if needed, a spray of PAM if needed (cup and hands), then repeat QUICKLY until done. DO NOT OVER-COMPRESS AND MOVE QUICKLY.
- Allow to finish cooling. Then, wrap them in plastic wrap, and they should keep for 3-4 days.
Recipe Notes
Pro Tips
- This recipe requires a candy thermometer or other thermometer that will continuously monitor the temperature of the caramel. Do not try it without one—you will not get it right.
- You can make the popcorn any way you want. The stovetop method is simple and works well, but the popcorn needs to be fresh.
- It is crucial to check the popcorn carefully for un-popped kernels. You may be preventing a dental injury.
- A few drops of food coloring will add some color.
- This is HOT, so be careful!!!! You need to form the balls by hand while still hot. Please be very careful, and if you don't feel safe, don't do it. Let the mixture cool for a few minutes before forming the balls. Coat your hands with butter or PAM. Be next to running cool water. Move quickly. Do not over-compress.
- I suggest using a metal measuring cup as a scoop. Be sure to use PAM liberally.
- You are responsible for not getting burnt here, and I can't help you.
- Do not let children do this.
- It took me a couple of runs to get this down, so don’t get discouraged the first time if it doesn’t work too well.
- Storage: Best consumed in 24 hours but still good for 3-4 days, wrapped airtight at room temperature. And no, it is not a thing to freeze.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published October 28, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Corrie says
Aaack! I'm already to go with my 2 grandkids and all they have is White wine vinegar, rice vinegar, and Apple cider vinegar! Panic! What do I do? I'll be remembered as the failure popcorn ball grandma:-(
Dan Mikesell AKA DrDan says
Hi Corrie,
Welcome to the blog.
Use apple cider vinegar. All the vinegar does is add some acid to the caramel, it needs to be there and the apple cider and white can be interchanged. The others you have may have different amounts of acid.
I hope that helps.
Dan
Madeline says
Thank you for posting this recipe! Fond memories of our church mothers making these for us.
Dan Mikesell AKA DrDan says
Hi Madeline,
Welcome to the blog. Sorry the delayed response, life happens fast some times.
You are right, it is a "memory" recipe. And hopeful inspire some to try it.
Thanks for the note and rating.
Dan
David Godinez says
Could I possible substitute the water and vinegar with a tawny port. I was thinking of going slightly over the measurements and reducing to the right amount. Thoughts?
Dan Mikesell AKA DrDan says
Hi David,
Welcome to the blog.
The vinegar is provides an acid pH for the caramel to crystalize correctly. Wine is acidic but how well it would work to make caramel is unknown to me. You can experiment with it, it may work or it may not.
Dan
Betty Terry says
Glad l found this site! Been looking for recipes for two!
DrDan says
Hi Betty,
Welcome to the blog.
I hope we don't disappoint. Have a look around and don't be afraid to ask questions. That is what we are all about. And remember the recipes are mostly (not all) for smaller households. That does not mean only two servings. I cook a lot for leftovers. See https://www.101cookingfortwo.com/recipes-not-two-servings/ for more discussion.
Dan
Kathleen says
Add 9cups popcorn great recipe
Sandra Davis says
Too much butter
Sandra Davis says
The best receipe ever for popcorn balls. Crispy, tasty, not gummy or sticky
DrDan says
Thanks, You need to get a copy of that cookbook. It is the 1972 Sears holiday "pie" version. I pick a "new" used on up on eBay 2 months ago for only $30. The one in the picture is now in a place of honor on the shelf never to move again.
Da
Shannon Kehn says
I have made these since my kids were young, and my daughter's writing is in the cookbook. Our notes included spray the bowl with Pam!! We also air pop 1 cup of small white popcorn kernels, and found we made more(16)popcorn balls and liked them better that way.. I make them now for my grandsons, and they really like them. I used to make them for my dad, as when I was a child, one woman in our town made them, and Dad usually ate ours before we got home after treat or treating. (We lived out of town on a dairy farm, so Dad was driving)
DrDan says
Hi Shannon,
Once you had popcorn balls as a child, you will always remember it fondly. I hope you didn't burn your hands.
Dan