Grandpa Higginbottom's Popcorn Balls

Transport yourself to cozy family gatherings and nostalgic autumn evenings with Grandpa Higginbottom's Popcorn Balls—a timeless treat bursting with homemade charm. These golden, crunchy spheres combine freshly popped popcorn with a luscious caramel coating made from light corn syrup, butter, and a hint of vanilla for an irresistible flavor. The addition of baking soda creates a light, airy texture that clings to every kernel, making each bite delightfully chewy yet crisp. Perfect for seasonal celebrations, movie nights, or gifting, these popcorn balls are a fun, hands-on dessert that kids and adults alike will adore. Ready in just 35 minutes, this easy recipe yields 12 perfectly sweet and salty treats, ideal for sharing (or savoring solo)! Keywords: popcorn balls recipe, homemade caramel popcorn, sweet and salty snacks, nostalgic desserts, easy fall treats.

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup unpopped popcorn kernels
• 2 tablespoons vegetable oil
• 2 cups granulated sugar
• 1 cup light corn syrup
• 1 stick unsalted butter
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 0.5 teaspoon baking soda

Directions

Step 1

Place a large pot over medium heat and add the vegetable oil. Add one or two popcorn kernels to test the heat level.

Step 2

Once the test kernels pop, add the remaining unpopped kernels, cover the pot, and shake it occasionally to prevent burning.

Step 3

Continue cooking until the popping slows to a few seconds between pops, then remove the pot from heat and transfer the popped popcorn to a large mixing bowl. Remove any unpopped kernels.

Step 4

In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, butter, and salt. Heat over medium heat, stirring continuously until the butter has melted and the sugar has dissolved.

Step 5

Bring the mixture to a boil and cook without stirring until it reaches 250°F (hard-ball stage) on a candy thermometer. Remove the saucepan from heat.

Step 6

Quickly stir in the vanilla extract and baking soda. The mixture will bubble, so be cautious.

Step 7

Pour the hot syrup over the popcorn, working quickly to coat all the pieces evenly. Use a heatproof spatula or spoon to mix.

Step 8

Once the mixture has cooled slightly but is still pliable, lightly coat your hands with butter or oil and press portions of the coated popcorn into balls roughly the size of tennis balls.

Step 9

Place the formed popcorn balls onto a sheet of parchment paper to cool completely.

Step 10

Once cooled, wrap each popcorn ball in plastic wrap or store in an airtight container for up to 5 days.

Nutrition Facts

Serving size	(1029.5g)

Amount per serving	% Daily Value*
Calories	4162.2

Total Fat 132.5g	0%
Saturated Fat 61.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 248mg	0%
Sodium 1876.3mg	0%
Total Carbohydrate 755.7g	0%
Dietary Fiber 31.2g	0%
Total Sugars 580.3g
Protein 27.2g	0%

Vitamin D 0IU	0%
Calcium 41.4mg	0%
Iron 6.5mg	0%
Potassium 690.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 2.5%

Carbs: 69.9%