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–+ servings
Two popcorn balls rest on a patterned black and white plate, with a blue cloth in the background.
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Popcorn Balls

These old-fashioned popcorn balls are made the same way they were back in the 1940s, just six pantry staples cooked into a sticky syrup and shaped by hand. This post-war "victory" cookbook recipe comes together in under 30 minutes and makes a nostalgic treat perfect for parties, holidays, or Game Day. Simple, sweet, and a little bit of history in every bite.
Course Dessert
Cuisine American
Keyword Popcorn Balls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Author Heidi Bruaw

Equipment

Ingredients

  • 12 Cups Popped Popcorn air popped, no salt, no butter
  • 1 Cup Sugar
  • ⅓ Cup Light Corn Syrup
  • 1 Cup Water
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla

Instructions

  • Remove all imperfect kernels and put the popcorn into a large pan.
  • Cook the sugar, light corn syrup, and water to the medium-crack stage (280℉), stirring constantly. Use a candy thermometer to get the accurate temperature.
  • Add the vanilla and salt.
  • Pour the candy mixture over the popcorn, stirring with a spoon so all kernels will be evenly coated.
  • Shape the popcorn into balls and lay on wax paper or parchment paper.
  • Once cooled, wrap the balls in plastic wrap.

Notes

Helpful Tips
  • Grab a helper. Popcorn balls come together fast once the syrup is ready, and shaping them is a lot easier with two sets of hands. One person can portion the popcorn while the other shapes.
  • Wear gloves. The syrup-coated popcorn stays hot for a while after you pour it. A pair of clean kitchen gloves protects your hands so you can shape the balls without waiting for everything to cool down first.
  • Butter your hands or gloves. Coat them lightly with butter before you start shaping. It keeps the sticky popcorn from clinging to your skin and makes forming each ball much easier.
  • Work carefully; the mixture is hot. Straight off the stove, the syrup-coated popcorn is hot enough to burn. Let it sit just long enough to handle safely, but not so long that it hardens before you can shape it.
  • Shape quickly once it's cool enough to touch. The syrup starts to set as it cools, so once you're ready to go, work fast to get all the balls formed.