Caramel Popcorn Balls
Old-fashioned caramel popcorn balls get an orange-and-black Halloween twist for USA fall parties and treat bags. Cook caramel to the right stage, coat popcorn, and shape with buttered hands — cool completely before wrapping.
🛒Ingredients
- 10 cups plain popped popcorn (about 1/2 cup kernels), unsalted
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 6 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Orange food coloring optional
- Halloween sprinkles optional
- Candy eyeballs optional
🔧Kitchen Tools Needed
- Large bowl
- Saucepan
- Candy thermometer optional
- Parchment
- Silicone spatula
📝Instructions
- 1
Line a sheet with parchment. Place popcorn in a very large buttered bowl; pick out unpopped kernels.
- 2
In a saucepan over medium heat, melt butter with brown sugar, corn syrup, and salt. Bring to a boil; cook without stirring 3–4 minutes until slightly thickened (about 250°F soft-ball if using a candy thermometer).
- 3
Remove from heat; stir in baking soda, vanilla, and optional coloring (mixture foams).
- 4
Pour over popcorn; toss quickly with a silicone spatula to coat.
- 5
When cool enough to handle but still pliable, butter hands and shape into 10–12 balls. Press on sprinkles or eyeballs.
- 6
Cool completely. Wrap individually. Store airtight up to 5 days away from humidity.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Popcorn too sticky to shape?
Let cool 1–2 more minutes; keep hands well buttered.
Hard rock balls?
Caramel cooked too long. Stop around soft-ball / 250°F.
Air-popped vs microwave?
Plain air-popped is best; avoid buttered microwave bags.
Allergy note?
This version is nut-free if your popcorn and mix-ins are; always label treat bags.
