With Halloween just around the corner and my recent exploration into the history of popcorn, I was tempted to make a vintage popcorn treat. Popcorn balls were a fixture at Halloween parties during the 1950s, a time when treat-or-treaters regularly enjoyed homemade treats rather than packaged store-bought candies. The first recipe for popcorn balls was published in 1861 in E.F. Haskell’s Housekeeper’s Encyclopedia, and by the turn of the century many cookbooks included popcorn ball recipes.
This recipe comes from an absolutely adorable 1940s vintage cookbook called the Children’s Picture Cook Book by Margaret Gossett and Elizabeth Dauber. It’s written for kids in the kitchen, with every recipe and cooking step illustrated. I couldn’t resist sharing the step-by-step pictures for this recipe. They’re too cute!
These popcorn balls were really easy to make (not surprising, since the recipe comes from a children’s cookbook). I’ve given you the old-fashioned stovetop method for popping the corn, but you can feel free to use an air popper or another popping device if you prefer. Make sure you have a candy thermometer on hand, the syrup temperature is very important here. Otherwise it’s a really straightforward recipe. It’s also a fun one, especially at this time of year. The smell totally takes me back to my childhood. Enjoy!
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Popcorn Balls
Ingredients
- 1/2 cup popcorn kernels
- 3-4 tablespoons oil, choose one with a high smoke point like grapeseed or peanut
- 2 cups sugar
- 1/2 cup water
- 1/2 cup molasses or corn syrup
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1/3 teaspoon salt
NOTES
Instructions
- Heat oil in a large pot over medium heat. You’ll want to use enough oil to just cover the bottom of the pan, so adjust the amount accordingly.You can test your oil by tossing in a few kernels and covering the pot. Once they pop, you’ll know your oil is hot enough to add in the rest.
- Add the rest of the popcorn in an even layer across the bottom of your pot.Remove the pot from the heat for 20 seconds to allow all of the kernels to come to the same temperature. Once 20 seconds have passed, return the pot to the heat and cover. Once the kernels are really popping, carefully move the pot back and forth across the burner.
- When the popping slows down and there are long pauses between pops, remove the popcorn from the heat and immediately transfer to a large bowl. Set aside.
- In a saucepot with a heavy bottom, boil sugar, water and molasses or corn syrup over medium heat, stirring occasionally.
- Heat syrup until it reaches 260 degrees F. This can take anywhere from 10-30 minutes. The syrup will be extremely hot and sticky so be sure to cover your hand with an oven mitt when you take the temperature.Add in vinegar, vanilla and salt. Stir just enough to mix well.
- Immediately pour syrup over popcorn and turn with a rubber spatula to be sure it is all coated evenly.
- Allow the popcorn mixture to cool for a few minutes, then spray your hands lightly with cooking spray and gently shape the popcorn into balls about the size of an apple.
- Place on a sheet tray lined with wax paper or parchment and allow to cool until hardened.
- Once cool, wrap balls in plastic wrap or place in plastic zipper bags to keep them fresh.
Nutrition
tried this recipe?
Let us know in the comments!
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So if you’re a dum-dum like me and you make these and then put them in the microwave to keep them away from the marauding dog then forget them overnight and wake up to soggy popcorn balls here’s what you can do. Bake them at 375 degrees for 10 minutes (maybe longer if you made big balls… mine were small to go on top of some kettle corn cupcakes) let them cool and SURPRISE! Super crispy and perfect. I went a bit scant on the sugar syrup since I wanted my balls to have a more organic popcorn shape so when I opened the microwave to find soft, saggy, soggy popcorn I was so sad. Luckily I remembered my mom making homemade caramel corn back in the day and it was always baked in the oven at the end. So glad I tried it instead of having to start all over. Great recipe, and worked well with already made kettle corn from a bag. The extra sweetness from the caramel syrup just enhances the saltiness of the kettle corn. I hope the cupcakes will be a hit. I think I’ll probably bake them in the oven if/when I make them again. They’re so crispy and perfect!
Can’t wait to try this recipe now that I am 65 years old & retired.
I have not tried this recipe. Curious My grandmother made popcorn balls but they were not sticky for cystally She has passed away and no one has recipe
Can you share how I might get them crystally not sticky
Try baking them in a 375 degree oven after making the balls. I accidentally found out that they get super soggy if left out over night. I baked them and they crisped up beautifully!
These are addicting! For anyone who doesn’t normally cook anything that requires a candy thermometer, your patience is really going to be tested so don’t give up because it will get there! Happy popcorn balling everyone!❤
Perfect on the first try! I’m a big fan of your recipes- thank you for sharing with us all!
Hi! It is taking a really long time for my temp to reach 260. This is my second attempt at this recipe. At first I thought my candy thermometer was off bc it would not go above 220. So I turned it off after 10 min and poured over popcorn only to have a very watery situation. Now I’m trying again and going to keep it boiling until it reaches the necessary temperature no matter how long it takes. Just curious to see what I’m doing wrong? Using a heavy pot and followed the correct amounts of water sugar and molasses.
I hope you stuck with it! I made these again this year and per another reader’s note I cut the water to 1/2 cup, and it came to temperature much faster. As long as you continue boiling, it should reach temperature as soon as the water boils off – reducing the water here helped the process significantly.
Just wanted to say Thank you for the great popcorn ball recipe. It’s fantastic ?. My daughter and I love to make sweet treats when we get together. So, thank you for adding a new mommy and me moment to our journey ? together.
Lisa and Ashley B.
Terrible recipe. It will not work, don’t waste your time. Obviously tori has never made these.
I beg to differ, Timothy – I have made them with great results. Sorry it didn’t work out for you, wish I had details to help you troubleshoot.
Chemistry 101… water boils at 212 degrees F. The sugar will raise the boiling temperature to around 225. It will not go above that temperature until all the water has boiled off. Plan for 40-45 minutes of boil time with 1 1/2 cups of water. Watch carefully that it doesn’t boil over (as mine did!). Shorten the cook time significantly by only adding as much water as you need to fully dissolve the sugar. 1/2 cup of water is plenty. Tastes delicious and worth the wait!
Alan, thank you so much for your helpful tip. I reduced the water to 1/2 cup and it came to temperature much faster. I have updated the recipe thanks to your feedback!
Thanks for all of the information. I share your interest in why we eat what we eat and how different recipes have been adapted and have become part of the fabric in the tablecloths of our lives! Keep cooking; happy holidays!
If you are having problems with this recipe, it’s probably because you are not reaching “hard ball” stage. You WILL NOT reach the candy stage in 5-7 minutes. It took me 30 minutes to reach 250° on med to med high heat. You must use a candy thermometer to know “exactly” when the candy stage is reached. My popcorn balls came out excellent! Thanks for the recipe!!
How long will these last? And can I freeze them? I would like to make them for my wedding and want to get as much done ahead of time as possible!
Hi Catherine– I couldn’t say without testing it first. I really recommend you do a test run, especially since it’s for such an important event. Sorry I can’t be more helpful here!
I live in Haiti as a Child and Family Advocate for The Hands and Feet Project. We have about 70 kids on our site and I want to make these for them at Christmas. I don’t think I can get my hands on a candy thermometer. Can I do the drop test in the cold water and still be sure it will be ok? And…it is surely humid and hot here!
Hi Denise, Tori’s assistant Ashley here. Tori and I had great success with this recipe, but I know that some readers have had some issues. I would say that the candy thermometer is a pretty important tool, so I wouldn’t suggest going without it. I’m also not sure how the humidity would affect the recipe.
i don’t know what I did wrong but this was the biggest fail I’ve had in years. Clear sunny day, low humidity. Followed the recipe. My syrup boiled for over 30 minutes and never went above 200 degrees. I incereased the burner temp from medium to medium high to no avail. I thought my candy thermometer mut be wrong. maybe the recipe has too much water? All I got was soupy sugar water. I wasted a perfectly good morning and my ingredients. meh
Jeanne, I have reduced the amount of water in this recipe so that it reaches temperature faster. If you had stuck with it, it would have gotten there eventually – but reducing the water helps to get it there faster. Sorry this was a fail for you!