Caramel Popcorn Balls

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Kathy Clark/shutterstock
The Editors
Makes 12-14 balls or squares.
Preparation Method
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Popcorn balls, a blast from the past, bring all the cozy vibes with a mid-1800s recipe that’s still a hit.

 Whipping up these caramel delights is a breeze, but here’s the trick: keep a close eye on the caramel. It can go from yummy golden to almost-burnt real quick. So, it’s all about that sweet spot. 

These treats aren’t just about the snack; they’re a taste of history. With every bite, you’re munching on nostalgia and a simpler time. So, go on, make a batch, and let the caramel popcorn balls take you on a delicious trip down memory lane!

1 cup sugar
1/2 cup light corn syrup
1/2 teaspoon white or apple cider vinegar
1/2 teaspoon salt
1/4 cup (1/2 stick) salted butter, plus more for bowl and hands
1 teaspoon vanilla extract
12 cups popped popcorn
  1. Grease a large bowl with butter or cooking spray.
  2. In a large, heavy saucepan, combine sugar, corn syrup, vinegar, and salt. Bring to a boil and stir in butter. Reduce heat to medium-low and boil gently for 3 minutes or until light golden brown, stirring often. Remove from heat and stir in vanilla.
  3. Put popped corn into the prepared bowl. Pour the syrup mixture over popcorn and stir until popcorn is evenly coated. As soon as mixture is cool enough to handle, grease your hands and shape popcorn into 2- to 3-inch balls. 
  4. When the balls are cool, wrap them in plastic or wax paper.
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The Almanac Chefs

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