Popcorn balls are a classic Halloween treat. They’re also a great intro to candy-making for those of us who don’t yet own a candy thermometer. Get the step-by-step photo tutorial here.
Looking to make a delicious and classic fall treat? Learn how to make popcorn balls! It does take a little bit of effort and a candy thermometer, but it’s also pretty fun. And I’m taking you through it step by step, so that it will end up perfect.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Are Popcorn Balls?
Last year I made the version of popcorn balls that uses marshmallows – think rice crispy treats but made with popcorn and round. I loved them! So did my kids. I therefore thought that it was time to finally try out the classic. These treats are crunchy, chewy, and sweet. It takes popped popcorn and a sugar syrup and turns them into a delicious ball shaped snack.
Classic popcorn balls are kind of scary to make. I’ve had limited experience with candy so researching the recipes freaked me out a bit. After trying several version though, I came to realize that it’s really not that hard. It’s pretty basic really and hard to screw it up, even if you’ve never made any sort of candy before.
Do I Need A Candy Thermometer?
Yes, you definitely do need a candy thermometer. You’re going to cook the sugar and water until it reaches the hard candy temperature of 255°F. You can’t guess at that. It certainly took longer than I expected it to and without the thermometer I never would have left it there boiling so long. I bought this candy thermometer at my grocery store. It was with the can openers and cooking utensils. It’s pretty basic but did the trick.
It’s not necessary that you learn everything about candy-making to make this recipe. It’s pretty straightforward really. But if you want to know more, head over here. It’s a short article but you’ll find out about calibrating your thermometer, the candy-making stages and more.
How to Make Popcorn Balls, Step-by-Step
Step #1
Measure sugar, water, dark corn syrup, lemon juice, and salt into a 5 quart heavy-bottomed sauce pan (we like the one in this set).
Step #2
Attach the candy thermometer to the pot.
Make sure that the tip is in the liquid and not touching the bottom or side of the pot.
Step #3
Put a lid on the pot and put it over high heat. Under that lid it’s totally doing this:
Don’t panic. All that nutso boiling is supposed to be happening.
Step #4
While it’s coming up to temperature, put your popcorn on a big pan. (You can make your own popcorn ahead of time on the stove or in the microwave or using one of these other 13 methods. Or, buy one 5.5 ounce bag of popcorn. It’s exactly the right amount).
Step #5
When the thermometer reaches 255°F, turn off the heat. That’s the hard candy stage that you’re looking for. It’s ok if the temp rises a bit after that. It can get up to 265°F and you’re still good to go.
Step #6
Add vanilla. Stir.
Step #7
Pour the candy mixture over the popcorn. Wear oven mitts just in case there’s a spill and any part of your brain thinks it’s a good idea to touch that stuff. It’s hot. It will stick to you. It will not be fun.
Just keep pouring, working around the pan so that you’re getting some in all the places. The syrup will be sinking to the bottom of the pan as you go. Don’t worry. You’ll get it spread out soon.
Step #8
Use an oiled spatula to toss the popcorn around to coat it. Be careful because the syrup is still crazy hot. Do not do this with your hands. Again, not fun.
Everything’s a sticky mess. Oiling your utensils with vegetable oil as instructed helps, but not much.
Step #9
Definitely oil your hands. I used vegetable oil but any oil or softened butter will work. Keep a bowl of oil handy nearby. You’re going to want to dip into it a few times as you form the balls. It’s messy, but once you get used to it, it’s pretty fun.
Step #10
When the syrup is cool enough to touch but still warm, form balls.
Note, there will be pockets of hot syrup. This is unavoidable. Just be careful. Work quickly because it gets a bit harder to form the balls as the syrup cools. In my first attempt I made big traditional popcorn balls. But I never wanted to finish eating a whole one. I therefore chose to make 2-inch balls this time. Much more manageable.
Step #11
Put the popcorn balls on wax paper as they set.
There they are! You’ll get about 30 2-inch balls. If you do bigger 3-inch diameter balls, you’ll get 12-14 of them with this recipe.
Popcorn balls will keep up to a week in a sealed container but are best the day they’re made. Enjoy!
More Sweet Recipes
Looking for more candy making ideas? Check out our candy apple recipes or try one of the sweet recipes below next.
Traditional Popcorn Balls Recipe
Popcorn balls are a classic Halloween treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 30 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 cups sugar
- 1 and 1/3 cups water
- 1/2 cup dark corn syrup
- 1 tsp. lemon juice
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 16 cups popped corn (make it or one 5.5 ounce bag works)
Instructions
- Measure sugar, water, dark corn syrup, lemon juice and salt into a 5 quart heavy-bottomed sauce pan. Attach the candy thermometer to the pot. Make sure that the tip is in the liquid and not touching the bottom or side of the pot. Put a lid on the pot and put it over high heat. It’ll come up to a boil and keep boiling like crazy. That’s ok.
- While it’s coming up to temperature, put your popcorn on a big pan.
- When the thermometer reaches 255ºF, turn off the heat. That’s the hard candy stage that you’re looking for. It’s ok if the temp rises a bit after that. It can get up to 265ºF and you’re still good to go.
- Add vanilla. Stir.
- Pour the candy mixture over the popcorn. I advise that you wear oven mitts just in case there’s a spill and any part of your brain thinks it’s a good idea to touch that stuff. It’s hot. It will stick to you. It will not be fun. Keep pouring, working around the pan so that you’re getting some in all the places. The syrup will be sinking to the bottom of the pan as you go. Don’t worry. You’ll get it spread out soon.
- Use a spatula or wooden spoon to too the popcorn around to coat it. Be careful because the syrup is still crazy hot. Do not do this with your hands.
- Oil your hands with vegetable oil or softened butter. Keep a bowl of oil handy nearby so you can dip into as you form the balls.
- When the syrup is cool enough to touch but still warm, form balls. Note, there will be pockets of hot syrup. This is unavoidable. Just be careful. Work quickly because it gets a bit harder to form the balls as the syrup cools. Form 2-3 inch balls of popcorn and put them on wax paper to set.
- Popcorn balls will keep up to a week in a sealed container but are best the day they’re made.
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This post originally appeared in September 2015 and was revised and republished in October 2024.
We made popcorn balls tonight.
I use white syrup and bring candy to soft crack – I keep it on the lowest burner because it gets hard.
I forgot the vanilla – but, they still turned out great.
I use the Joy of Cooking recipe and have made the Ball’s for adults who accompany their kids for almost 30 years. It was fun to look on-line st the various ways to make them.
They sound great, Shirley. I’m sure everyone who gets one from you feels nostalgic and happy to indulge!
Wow, looks amazing. And now I’m curious – how do you take food photos with oily hands!!! 🙂
Lol Marly! I had the timer on and I believe I pressed the shutter with my nose!! The things we’ll do for a food photo!
Dear Christine, I love your retro popcorn balls. Brought back many great childhood halloween memories. I have a little boy who loves to cook. We’ll make these together this halloween.