Have a classic treat with these wonderful old fashion popcorn balls for Betty Crocker’s 1972 Cookbook. You can’t get more classic than this. Easy to follow step by step photo instructions.
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… I loved them so.
So I went in search of a classic popcorn ball recipe. But there appeared to be multiple variations and ratios. Very confusing. So off to the authority, Betty herself.
So what were the variations you may ask? Some used marshmallows… not classic to me. There were some variations in the syrup, but the biggest difference was in the amount of popcorn-related to the amount of syrup. Up to 100% variation. See my notes below for more.
My Rating.
Ok, maybe a four but the memories kick it up a notch.
Pro Tips: Recipe Notes on Old Fashioned Popcorn Balls
It took me three trial runs to get this right. The first time I’m sure I misread the candy thermometer. The second, I added some Paula Deen into Betty. Not good. Way too much popcorn to syrup ratio. And I think it is the first Paula Deen recipe I found without butter… really. The third and successful run stuck very close to the book and I added a little vanilla.
Variations
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.
The Thermometer
This recipe requires a candy thermometer. Do not try it without one.
This is HOT so be Careful!!!!
You need to form the balls by hand while still hot. Please be very very careful and 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.
Other Sweet Treat Recipes You May Enjoy
Start by popping the corn.
Place 1/4 cup oil over medium-high heat with three kernels of corn. As soon as the corn pops, remove from heat, add 1/2 cup of unpopped corn and cover with lid. Allow to set for 20-30 seconds for the kernels to come up close to popping temperature. Place 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 shaking the container and moving 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. This is the point to add nuts or candy if desired. About 1 cup and mix in well.
In a non-stick pan add 3/4 cup white sugar, 3/4 cup brown sugar (light or dark), 1/2 cup light Karo corn syrup, 1/2 cup water, one teaspoon white vinegar and 1/2 teaspoon salt.
Place over medium-high heat with a candy thermometer and cook to 260 degrees stirring frequently. Remove from heat and add 3/4 cup butter, 1/2 teaspoon vanilla and place back over low heat until butter melted.
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 some. Spray your hands with PAM. Be VERY CAREFUL since you can get burnt so test very carefully before proceeding and only proceed if you feel it is safe. I kept the cold water running in the sink but didn’t need it.
Form the popcorn into balls of about 1 cup each and squeeze into a tight ball. Place on wax paper or cooking mat to finish cooling. You can wrap with plastic wrap, and they should keep 4-5 days.
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Old Fashion Popcorn Balls
Ingredients
- 8 cups popped popcorn
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 3/4 cup butter
Instructions
- Start by popping the corn.
- Place 1/4 cup oil over medium-high heat with three kernels of corn. As soon as the corn pops, remove from heat, add 1/2 cup of un-popped corn and cover with lid. Allow to set for 20-30 seconds for the kernels to come up close to popping temperature. Place back over medium-high heat and pop the corn shaking the pan occasionally.
- You need eight cups of popped corn. Spend little time getting rid of un-popped kernels. The easiest way is shaking the container and moving 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. This is the point to add nuts or candy if desired. About one cup and mix in well.
- In a non-stick pan add 3/4 cup white sugar, 3/4 cup brown sugar (light or dark), 1/2 cup light Karo corn syrup, 1/2 cup water, one teaspoon white vinegar and 1/2 teaspoon salt.
- Place over medium high heat with a candy thermometer and cook to 260 degrees stirring frequently. Remove from heat and add 3/4 cup butter, 1/2 teaspoon vanilla and place back over low heat until butter melted.
- 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 some. Spray your hands with PAM. Be VERY CAREFUL since you can get burnt so test very carefully before proceeding and only proceed if you feel it is safe. I kept the cold water running in the sink but didn't need it.
- Form the popcorn into balls of about 1 cup each and squeeze into a tight ball. Place on wax paper or cooking mat to finish cooling. You can wrap with plastic wrap, and they should keep 4-5 days.
Recipe Notes
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Betty Terry
Glad l found this site! Been looking for recipes for two!
DrDan
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
Add 9cups popcorn great recipe
Sandra Davis
Too much butter
Sandra Davis
The best receipe ever for popcorn balls. Crispy, tasty, not gummy or sticky
DrDan
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
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
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