Millie's Popcorn Balls
A classic sweet and crunchy treat made with freshly popped corn and a homemade candy syrup. These popcorn balls are perfect for parties, holidays, or a fun movie night snack. They are simple to make, but require care when handling the hot sugar syrup.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 440 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 100 gpopcorn kernel
syrup
- 400 ggranulated sugar
- 160 glight corn syrup
- 160 mlwater
- 2 tbspwhite vinegar
- 0.5 tspcream of tartar
- 1 pinchsalt
- 2 tbspunsalted butter
- 2 tspvanilla extract
- 0.13 tspbaking soda
Equipment
large heatproof bowl · large pot or air popper · spatula · baking sheet · parchment paper · candy thermometer · heavy-bottomed saucepan
The method
Step by step
- 1
Pop the popcorn kernels using your preferred method, such as a stovetop popper or an air popper. Transfer the popped corn to a very large, heatproof bowl, removing any unpopped kernels.
About 5 min
Cook’s note: Using a large bowl is key, as it makes it much easier to coat the popcorn evenly without making a mess.
- 2
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, and white vinegar.
About 1 min
- 3
Set the pan over medium-high heat and bring the mixture to a boil, stirring constantly until the sugar has completely dissolved.
About 3 min
- 4
Once boiling, add the cream of tartar and salt, then clip a candy thermometer to the side of the saucepan, ensuring the tip is submerged but not touching the bottom.
About 1 min
- 5
Continue to boil the syrup, without stirring, until it reaches the soft-crack stage, between 135-140°C (275-285°F).
About 10 min
Cook’s note: Avoid stirring as it can cause sugar crystals to form. If needed, gently swirl the pan to ensure even heating.
- 6
As soon as the syrup reaches the target temperature, immediately remove the saucepan from the heat.
Cook’s note: Working quickly is important as the syrup can continue to cook and will begin to harden.
- 7
Carefully stir in the unsalted butter, vanilla extract, and baking soda. The mixture will bubble and foam up.
About 1 min
Cook’s note: If you want to add food coloring, stir a few drops in at this stage.
- 8
Quickly and cautiously pour the hot syrup in a stream all over the popcorn in the bowl.
About 1 min
- 9
Use a buttered spatula or large wooden spoon to gently fold and toss the popcorn until it is thoroughly and evenly coated with the syrup.
About 2 min
- 10
Allow the mixture to cool for a few minutes until it's safe to handle.
About 5 min
Cook’s note: The syrup will still be very hot, so test a small piece before handling with your hands.
- 11
Lightly grease your hands with butter or cooking spray to prevent the popcorn from sticking to them.
About 1 min
- 12
Scoop a portion of the coated popcorn and press it firmly together to form a ball, then place it on a baking sheet lined with parchment or wax paper.
About 5 min
Cook’s note: Work quickly to form all the balls before the mixture hardens in the bowl.
- 13
Let the popcorn balls cool completely at room temperature until they are firm and no longer sticky.
About 30 min
Per serving
Nutrition
- Calories
- 439.9kcal
- Protein
- 2.2g
- Carbs
- 100.5g
- Fat
- 4.9g
- Fibre
- 2.5g
- Sugar
- 87.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container or individually wrapped in plastic wrap at room temperature.
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