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Classic Popcorn Balls Recipe

Fall is here, and with it comes the delightful fall treats everybody loves! Be a hit at your kid’s school Halloween party or community fall festival with these easy-to-make, gluten-free favorites. You can always add in your favorite candy pieces to make this yummy treat even more special for a special occasion. 

Pumpkin Popcorn Balls


  • 7 quarts popped popcorn, unbuttered and unsalted

  • 1 cup sugar1 cup light corn syrup

  • 1/4 cup water

  • 1/4 teaspoon salt

  • 3 tablespoons butter1 teaspoon vanilla extract

  • Food coloring (optional)

  • Chunks of candy (optional)


Peppermint Popcorn Balls
  • After popping popcorn, place in a large baking pan; keep warm in a 200° oven.

  • In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage).

  • Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated.

  • When mixture is cool enough to handle, quickly shape into 3-inch balls, dipping hands in small amounts of cold water frequently to prevent sticking.

Prep time: 20 minutes | Makes 20 servings

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