Paula Deen Popcorn Balls

Paula Deen popcorn balls are a chewy, crunchy homemade snack with 18 cups of popcorn, a hard-ball sugar syrup and vanilla that comes together in 20 minutes. It's an easy homemade holiday treat for Christmas parties, church suppers or game day, and it's a fun no-bake snack for kids.

Cook the syrup to exactly 255°F on a candy thermometer, because that hard-ball stage is what makes the balls hold together. Stop short and they turn sticky and fall apart, while overcooking leaves them hard enough to hurt your teeth.

Paula splashes a little white vinegar into the syrup, which keeps the sugar from turning grainy and keeps the coating smooth and clear. She also has you press the balls with lightly greased hands, so the hot syrup doesn't stick to your fingers.

Paula Deen Popcorn Balls

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

210

kcal

Popped corn gets tossed in a glossy vanilla syrup, then pressed into 3-inch balls by hand. Once they cool on wax paper, the coating sets up chewy on the outside with a light crunch inside.

Ingredients

• 2 cup sugar
  

• 1 1/3 cup water
  

• 1/2 cup light corn syrup
  

• 1 teaspoon white vinegar
  

• 1/2 teaspoon salt
  

• 1 teaspoon vanilla extract
  

• 18 cups popped popcorn
  

Directions

• Make the syrup: Combine 2 cups sugar, 1 1/3 cups water, 1/2 cup light corn syrup, 1 teaspoon white vinegar and 1/2 teaspoon salt in a medium saucepan. Cook over high heat until a candy thermometer reads 255°F, the hard-ball stage.
• Add the vanilla: Take the pan off the heat as soon as it hits 255°F. Then stir in 1 teaspoon vanilla extract.
• Coat the popcorn: Pour the hot syrup over 18 cups of popped popcorn in a very large bowl. Toss gently so every kernel gets coated without crushing the popcorn.
• Shape the balls: Let the mixture cool just enough to handle, then lightly grease your hands. Press the popcorn into 3-inch balls, working while it's still warm and pliable.
• Cool and set: Set each ball on wax paper as you shape it. Let them cool completely so the coating firms up before you wrap or serve them.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro digital kitchen timer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make popcorn balls without a candy thermometer?

A thermometer is the safest way to hit 255°F, since the syrup has to reach that hard-ball stage for the balls to set. If you don't have one, drop a bit of syrup into cold water: it should form a firm ball you can still squish between your fingers.

How long do homemade popcorn balls stay fresh?

Wrap each ball in plastic wrap or cellophane once it's completely cool, and keep them at room temperature. They're best within a few days, since humidity makes the coating sticky and the popcorn go soft.

Can I make popcorn balls ahead of time for a party?

Yes, they're a good make-ahead treat because they hold their shape once set. Make them a day or two early, wrap them individually and store them somewhere cool and dry.

Why are my popcorn balls sticky or falling apart?

Most often the syrup didn't reach 255°F, so the coating never set firm. Humid weather can also keep it tacky, so try making them on a dry day.

Can I use microwave popcorn instead of popping my own?

You can, but pick a plain, lightly salted bag with no butter flavoring, since the oil keeps the syrup from sticking. Sort out any unpopped kernels before you toss, because they're hard on teeth.