Traditional Popcorn Balls

Servings: 5

Total time: 27 minutes

INGREDIENTS

12 cups popped popcorn

1 cup granulated sugar

½ cup light corn syrup

⅓ cup water

½ teaspoon Diamond Crystal® Baking Salt

6 tablespoons unsalted butter

1 teaspoon pure vanilla extract

DIRECTIONS

Preheat oven to 200°F. Place popcorn in a large baking pan in the oven to keep warm while preparing syrup.

Combine sugar, corn syrup, water and baking salt in a large saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer reaches soft-ball stage at 236°F, about 8-12 minutes.

Remove from heat and stir in butter and vanilla extract until completely melted and mixture is smooth.

Immediately pour hot syrup over warm popcorn. Use a rubber spatula to stir gently until popcorn is evenly coated.

When mixture is cool enough to handle but still pliable, quickly shape popcorn into 3-inch balls.

Dip your hands into cold water, or grease with cooking spray as needed, to prevent sticking.

Let the popcorn balls cool completely on waxed paper or a lined baking sheet before serving or wrapping for gifts.

Tip: To level up your popcorn balls, try adding mix-ins, like colorful sprinkles, chocolate chips, marshmallows, or crushed candies.