There’s just something about chilly mornings, blustery days, and long, cozy evenings that sort of calls for sticky, chewy popcorn balls, don’t you think?
Ever since I discovered (and reinvented) this recipe for salted caramel popcorn balls a few years ago, making these sticky, sweet, and slightly salty treats has become a seasonal tradition for my kids and me!
These are surprisingly simple to make and so delicious.
They have an awesome caramely-sweet-crunchy taste. Perfect for an autumn snack, holiday gift baskets, or even fund raisers!
AND, since this recipe doesn’t use corn syrup (I try to stay away from that ingredient) they’re even healthy to boot.
Well, sort of.
(We can pretend, can’t we?)
To make these yummy popcorn balls, you’ll need
- a sauce pan
- a candy thermometer
- a wooden spoon
- and a muffin/cupcake tin
I buy organic popping corn in bulk from Costco. We enjoy it as an evening snack A LOT!
The ingredients:
- About 6 cups popped corn
- 1 C nuts (pecans or peanuts)
- ¾ C honey
- 1 C raw, organic sugar
- 1 TBSP molasses
- ½ cup water
- ¼ C salted butter
- 1 tsp sea salt
- 1 tsp vanilla extract
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The photos in this tutorial are from 2010, when our family was living in a tiny rent house right after our move to the Fort Worth area.
It’s amazing the warm memories you can make, even when living conditions aren’t ideal. I look back on these moments with great fondness, and I know my kids do too.
Directions:
- Place popped corn and nuts in a large bowl; stir and set aside.
- In a medium saucepan, combine honey, raw sugar, molasses, water, and salt.
- Place over low heat, stirring until mixture begins to boil.
- Add butter and stir until melted.
- Add vanilla just as the mixture begins to thicken and foam. Continue to cook until candy thermometer reaches firm ball stage (248 degrees).
- Stir frequently to prevent scorching!
- Remove pan from heat and pour mixture over popcorn and nuts; stir with a wooden spoon until completely coated with “caramel” mixture.
To shape into balls:
- With an ice cream scoop, spoon hot popped corn into greased muffin cups (it’s WAY too hot to candle with your hands).
- Press into a ball.
- Repeat until all muffin cups are full. Recipe should yield enough mixture to make one dozen balls.
- Let popcorn balls cool until set, about 10 to 15 minutes.
To remove, slide the flat side of a butter knife around the edges of the balls and gently lift.
So delicious!!!
My Colton always has been our official food tester! *wink*
We love homemade goodies around here!
Drop me a comment below if you try these yummy treats.
Check out my other yummy recipes and food tutorials right here.
Here’s to living and loving well-
xoxo,
Kristy
Oh yummy! We loved caramel-ly popcorn! Will have to give these a try soon, I am sure my kids would adore them.
I tried these last night, after wanting to make my own popcorn balls for years. They were awesome, the kids loved them, and the homemade caramel came out great. Thanks for this recipe! DL
Yay!!!!! Thank you!!! My little one is allergic to corn syrup and I will definitely try this. Looks very yummy!
Thanx so much for the corn syrup free recipe! can’t wait to try it.
We make carmel corn often, but didn’t have a recipe w/o corn syrup.
this recipe looks great! something i have found to be a great substitute for corn syrup is brown rice syrup. It works great in every recipe i’ve tried including peanut butter fudge and is much healthier. 🙂
Great to know about brown rice syrup, didn’t know. Thanx!
I added a 2 inch piece of finely grated ginger in the sauce and on the popcorn and spices,1 tsp cinnamon, 1/4 tsp allspice and 1/8 tsp nutmeg in the sauce for gingerbread popcorn balls and they are delicious! It made 36 mini muffin tin balls and 6 big muffin tin balls!
I can’t wait to try these! Love the No Corn Syrup! Your picture makes me want to make them right now!! 🙂