Old-Fashioned Halloween Popcorn Balls

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Popcorn balls always bring back childhood Halloween memories: the sweet neighbor down the street who made them every year. These old-fashioned popcorn balls are chewy and buttery with a brown sugar syrup, and you can dress them up with candy corn, sprinkles or chocolate candies. They’re just as perfect for harvest parties and Christmas, too.

Tips

• Remove unpopped kernels so nobody bites down on one.
• Butter your hands (or wear buttered food-safe gloves) to shape the balls without sticking.
• Careful, the syrup is very hot. This step is for grown-ups. Let the coated popcorn cool for a minute or two before kids help shape.
• Wrap each ball in cellophane with a ribbon for parties.

Mandie

Old-Fashioned Popcorn Balls

Chewy brown sugar popcorn balls you can decorate for Halloween, harvest parties or Christmas.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Servings: 9 popcorn balls

Course: Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 12 cups popped popcorn about 3/4 cup kernels
• 3/4 cup brown sugar packed
• 3/4 cup light corn syrup
• 6 tbsp butter plus more for your hands
• 3/4 tsp salt
• 1 cup candy corn or chocolate candies optional

Method

 

1. Put the popcorn in a very large buttered bowl, removing any unpopped kernels.
2. In a saucepan over medium heat, stir the brown sugar, corn syrup, butter and salt until the butter melts.
3. Bring to a full rolling boil and boil 2 minutes without stirring.
4. Carefully pour the hot syrup over the popcorn and toss with a buttered spoon until coated. Stir in candy if using.
5. Let cool 1 to 2 minutes, until safe to handle. With buttered hands, press into 3-inch balls.
6. Set on wax paper to firm up, then wrap individually.

Notes

Hot sugar syrup can burn, so adults should handle that step.

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FAQ

How do I keep them from falling apart?

Bring the syrup to a full rolling boil and boil the full 2 minutes so it sets.

How long do they keep?

Wrapped individually at room temperature, about 3 to 4 days.

Can I make a bigger batch?

Yes. Double or triple the recipe; the original version made about 36 for a big party.

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