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๐Ÿ Home ยป Recipes ยป Candy Recipes

Old Fashioned Popcorn Balls

Published: Oct 22, 2024 by Dan Mikesell AKA DrDan ยท 14 Comments

Jump to Recipe
Total Time: 25 minutes mins

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.

๐ŸฟIngredients

Popcorn
Vegetable oil
Caramel coatingโ€”white sugar, brown sugar, light Karo corn syrup, salt, vanilla, butter
Requiredโ€”candy thermometer

Old-fashioned popcorn balls on a plate.
Jump To (scroll for more)
  • ๐ŸฟIngredients
  • ๐Ÿ‘จโ€๐ŸณHow to Make Caramel Popcorn Ballsโ€”Step-by-Step Photo Instructions
  • โš•๏ธSafety Tips
  • ๐ŸฅฃVariations of popcorn balls
  • ๐Ÿ“‹Other sweet treat recipes
  • ๐ŸฟWhat popcorn to use
  • ๐Ÿค”How to store popcorn balls
  • โ“FAQs
  • Old Fashioned Popcorn Balls
Blue ribbon divider used for visual effect

quote mark
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 yearโ€”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.

Betty Crocker 1972 cookbook falling apart.
Betty Crocker's Cookbook from 1972

๐Ÿ‘จโ€๐ŸณHow to Make Caramel Popcorn Ballsโ€”Step-by-Step Photo Instructions

Popcorn and ingredients for caramel labeled.

This recipe requires a candy thermometer or other thermometer for continious reading of temperature. Do not try it without oneโ€”you will not get it right.

sparying a larg pan with PAM.

1. Prep a large pan and a wooden spoon or rubber spatula with PAM and transfer popcorn to the pan.

popped popcorn in a large bowl.

2. Popcorn with care and eliminate unpopped kernels. Mix in any additions like nuts or candy with the popcorn.

adding corn syrup to pan with other ingredients.

3. In a non-stick pan, add white and brown sugar, Karo corn syrup, water, white vinegar, and salt.

making caramel in a sauce pan with a candy thermometer.

4. Over medium-high heat with a candy thermometer and cook to 260ยฐ, stirring frequently. Remove from heat and add butter and vanilla. Place back over low heat until butter melts.

pouring caramel into the popcorn.

5. Slowly pour the hot syrup over the popcorn while mixing with the PAM-coated spoon. Stir for a few minutes until slightly cooled.

mixing caramel into the popcorn.

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.

scooping caramel popcorn.

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.

formed popcorn balls on a mat.

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.

โš•๏ธ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 muchโ€”you want it lightly stuck together, not a rock.

๐ŸฅฃVariations 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.

๐Ÿ“‹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.

๐ŸฟWhat 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.

๐Ÿค”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.

โ“FAQs

What is caramel?

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.

Blue ribbon divider used for visual effect
pile of Popcorn Balls on an orange plate

Old Fashioned Popcorn Balls

From Dan Mikesell AKA DrDan
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.
5 from 2 votes
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings #/Adjust if desired 8

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Ingredients

US Customary - Convert to Metric
  • 8 cups popped popcorn - about ยฝ cup un-popped
  • vegetable oil - for popping
  • cooking spray - to prevent sticking

Caramel

  • ยพ cup white sugar
  • ยพ cup brown sugar
  • ยฝ cup light corn syrup
  • ยฝ cup water
  • 1 teaspoon white vinegar
  • ยฝ teaspoon salt
  • ยฝ teaspoon vanilla
  • ยพ cup butter

Instructions
 

  • Start by popping the corn.
    Popcorn and ingredients for caramel labeled.
  • Place ยผ cup oil over medium-high heat with three kernels of corn. As soon as the corn pops, remove it from the heat, add ยฝ 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.
    three kernals of corn in a pan with oil
  • 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.
    popped popcorn in a large bowl.
  • 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 desiredโ€”about 1 cupโ€”and mix in well.
    spray large bowl with PAM
  • In a non-stick pan, add ยพ cup white sugar, ยพ cup brown sugar (light or dark), ยฝ cup light Karo corn syrup, ยฝ cup water, 1 teaspoon white vinegar, and ยฝ teaspoon salt.
    adding corn syrup into a sauce pan with sugar
  • Place over medium-high heat with a candy thermometer, stirring frequently, and cook to 260ยฐ. Remove from heat and add ยพ cup butter and ยฝ teaspoon vanilla, then place back over low heat until butter melts.
    making caramel in a sauce pan with a candy thermometer.
  • Now for the hot part. Slowly pour the hot syrup over the popcorn while mixing with the PAM coated spoon.
    pouring caramel into the popcorn.
  • 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.
    mixing coating into popcorn with spatula
  • 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.ย  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.
    scooping caramel popcorn.
  • Allow to finish cooling. Then, wrap them in plastic wrap, and they should keep for 3-4 days.
    formed popcorn balls on a mat.

Recipe Notes

Pro Tips

  1. This recipe requires a candy thermometer or other thermometer that will continuously monitor the temperature of the caramel. Do not try it without oneโ€”you will not get it right.
  2. You can make the popcorn any way you want. The stovetop method is simple and works well, but the popcorn needs to be fresh.
  3. It is crucial to check the popcorn carefully for un-popped kernels. You may be preventing a dental injury.
  4. A few drops of food coloring will add some color.
  5. 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.
  6. I suggest using a metal measuring cup as a scoop. Be sure to use PAM liberally.
  7. You are responsible for not getting burnt here, and I can't help you.
  8. Do not let children do this.
  9. It took me a couple of runs to get this down, so donโ€™t get discouraged the first time if it doesnโ€™t work too well.
  10. 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

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Blue ribbon divider used for visual effect.

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

Calories : 408 kcal (20%)Carbohydrates : 63 g (21%)Protein : 1 g (2%)Fat : 18 g (28%)Saturated Fat : 11 g (55%)Polyunsaturated Fat : 1 gMonounsaturated Fat : 5 gCholesterol : 48 mg (16%)Sodium : 148 mg (6%)Potassium : 108 mg (3%)Fiber : 1 g (4%)Sugar : 46 g (51%)Vitamin A : 550 IU (11%)Calcium : 20 mg (2%)Iron : 0.5 mg (3%)
Serving size is my estimate of a normal sizeโ€”this is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

Editor's Note: Originally Published October 28, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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  1. Corrie says

    January 19, 2025 at 2:36 pm

    5 stars
    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:-(

    Reply
    • Dan Mikesell AKA DrDan says

      January 19, 2025 at 2:42 pm

      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

  2. Madeline says

    February 04, 2024 at 3:39 pm

    5 stars
    Thank you for posting this recipe! Fond memories of our church mothers making these for us.

    Reply
    • Dan Mikesell AKA DrDan says

      February 11, 2024 at 11:15 am

      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

  3. David Godinez says

    May 16, 2022 at 11:53 am

    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?

    Reply
    • Dan Mikesell AKA DrDan says

      May 16, 2022 at 12:19 pm

      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

  4. Betty Terry says

    February 24, 2019 at 7:35 pm

    Glad l found this site! Been looking for recipes for two!

    Reply
    • DrDan says

      February 24, 2019 at 7:41 pm

      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

  5. Kathleen says

    October 03, 2017 at 11:20 am

    Add 9cups popcorn great recipe

    Reply
  6. Sandra Davis says

    December 09, 2016 at 4:51 pm

    Too much butter

    Reply
  7. Sandra Davis says

    December 08, 2016 at 10:15 pm

    The best receipe ever for popcorn balls. Crispy, tasty, not gummy or sticky

    Reply
    • DrDan says

      December 08, 2016 at 10:23 pm

      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

  8. Shannon Kehn says

    October 31, 2016 at 4:31 pm

    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)

    Reply
    • DrDan says

      October 31, 2016 at 11:14 pm

      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

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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