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Caramel Popcorn Balls

Helen T. Patterson
Chewy, sweet, and delightfully crunchy, these caramel popcorn balls come together in just 15 minutes using simple pantry staples.
Perfect for parties, movie nights, or holiday celebrations, they’re customizable with fun add-ins like nuts, sprinkles, or candy.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine American
Servings 24 (balls 2-inch size)

Equipment

  • 1 Large mixing bowl (for popcorn)
  • 1 Microwave-safe bowl (medium size, for caramel)
  • 1 Wooden spoon or silicone spatula (for mixing)
  • 1 Baking sheet (lined with parchment or wax paper)
  • 1 Measuring cup set (for precise amounts)
  • 1 Measuring spoon set (for small quantities)
  • Plastic wrap or airtight container (for storage)

Ingredients
  

  • 10 cups popped popcorn plain, unsalted
  • ½ cup unsalted butter cut into pieces
  • 1 cup light brown sugar packed
  • ¼ cup light corn syrup
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • Optional mix-ins: ½ cup chopped nuts ½ cup M&M’s, ½ cup candy corn, 2 tablespoons sprinkles

Instructions
 

  • Prepare Your Workspace: Before starting, lay out a large sheet of wax paper or parchment on your countertop or a baking sheet.
    This will serve as a non-stick surface for forming your popcorn balls later.
    Make sure all your ingredients and equipment are within reach to ensure a smooth, uninterrupted cooking process.
  • Pop and Measure Your Popcorn: If you haven’t done so already, pop your popcorn using your preferred method (air popper or stovetop).
    Measure 10 cups of popped popcorn and place it in a large mixing bowl.
    Ensure the bowl is spacious enough for tossing the popcorn with the caramel later—this will help coat every piece evenly.
  • Melt the Butter and Sugar (Caramel Base): In a microwave-safe bowl, combine ½ cup unsalted butter (cut into pieces), 1 cup packed light brown sugar, and ¼ cup light corn syrup.
    Microwave the mixture on high for 1 minute.
    Stir gently to incorporate, then return it to the microwave for an additional 2 minutes.
    Pro Tip: For chewy popcorn balls, stop at this point. For extra crunchy caramel, microwave for 1 more minute.
    The caramel should bubble and thicken slightly but remain pourable.
  • Add Flavor and Softness: Remove the bowl from the microwave carefully—it will be very hot.
    Stir in 1 teaspoon vanilla extract and ½ teaspoon baking soda.
    The baking soda reacts with the sugar, creating tiny air bubbles that make the caramel lighter and easier to coat the popcorn.
    Mix thoroughly until fully combined.
  • Check for the Soft Ball Stage: To ensure the caramel is ready, fill a small cup with ice water.
    Dip a spoonful of the caramel into the water. If it forms a soft, pliable ball that holds its shape, it’s ready.
    If the caramel is still stringy or too liquid, microwave for 30–60 seconds more and test again.
  • Pour and Coat the Popcorn: Immediately pour the hot caramel over the prepared popcorn in the large mixing bowl.
    Use a wooden spoon or silicone spatula to stir the popcorn gently but thoroughly.
    Make sure every kernel is coated evenly with caramel, but work quickly—the caramel sets fast as it cools.
  • Add Optional Mix-Ins: If desired, now is the perfect time to fold in your favorite mix-ins.
    Consider ½ cup chopped nuts, ½ cup M&M’s, ½ cup candy corn, or 2 tablespoons sprinkles.
    Stir gently to evenly distribute, being careful not to crush the popcorn.
  • Cool Slightly for Handling: Allow the coated popcorn to rest for 2–3 minutes at room temperature.
    This brief cooling makes it easier to handle while still soft enough to shape into balls.
    Meanwhile, lightly butter your hands, or wear gloves to prevent sticking.
  • Shape the Popcorn Balls: Scoop about ½ cup of coated popcorn into your hands and gently press and shape into 2-inch balls.
    Repeat until all the popcorn is used. If the caramel hardens too quickly, you can microwave it for 10–15 seconds to soften it again.
  • Wrap and Store for Freshness: Individually wrap each popcorn ball in plastic wrap or place them in an airtight container.
    They can be stored at room temperature for up to 2 weeks, making them a convenient treat to prepare in advance for parties, movie nights, or gifting.
  • Serve and Enjoy: Serve immediately if you like them warm and chewy, or let them sit a few hours for a slightly firmer texture.
    These popcorn balls are perfect for snacks, holiday treats, or fun gatherings, and their sweet, chewy, and crunchy combination is sure to delight everyone.

Notes

  • These caramel popcorn balls are highly versatile, allowing for creative variations such as adding nuts, M&M’s, candy corn, or sprinkles.
  • For chewy popcorn balls, avoid overcooking the caramel; for crunchier ones, cook an extra minute.
  • Always use freshly popped popcorn for the best texture. Stale popcorn can result in a less crisp final product.
  • Buttering your hands or wearing gloves is key when shaping the balls; it prevents sticking without altering the taste.
  • This recipe yields about 24 two-inch balls, but you can adjust the size depending on your preference.