Candy Corn Popcorn Balls (Print View)

Sweet popcorn balls with candy corn, ideal for holidays and celebrations. Quick, easy, and crowd-pleasing.

# Components:

→ Popcorn

01 - 10 cups plain, air-popped popcorn

→ Syrup Mixture

02 - 1/2 cup unsalted butter
03 - 1/2 cup light corn syrup
04 - 1 cup granulated sugar
05 - 1/4 teaspoon salt
06 - 1 teaspoon pure vanilla extract

→ Add-ins

07 - 1 1/2 cups candy corn
08 - 1/2 cup mini marshmallows

# Method:

01 - Line a large baking sheet with parchment paper and lightly grease your hands with butter or nonstick spray.
02 - Transfer popcorn into a large mixing bowl, discarding any unpopped kernels.
03 - In a medium saucepan over medium heat, melt the butter. Add corn syrup, granulated sugar, and salt, stirring continuously until the mixture reaches a gentle boil. Allow to boil for 2 to 3 minutes, ensuring sugar dissolves completely and the syrup becomes clear.
04 - Remove saucepan from heat and incorporate vanilla extract into the syrup.
05 - Quickly pour the hot syrup over the prepared popcorn and stir promptly with a wooden spoon or heatproof spatula, ensuring even coating throughout.
06 - Mix in candy corn and mini marshmallows, folding gently until just distributed.
07 - Once the mixture is cool yet pliable (approximately 2 to 3 minutes), use greased hands to shape into 3-inch balls, pressing gently to maintain structure.
08 - Place popcorn balls onto the prepared baking sheet and allow to cool fully before serving.

# Expert Advice:

01 -
  • Uses basic pantry ingredients like popcorn butter and sugar
  • Comes together in under thirty minutes great for busy days
  • Fun kitchen project for kids with easy clean-up
  • Customizable with favorite candies or add-ins
02 -
  • High in festive spirit and fun color for parties
  • Freezes well for weeks of treats ahead
  • Vegetarian friendly when you choose marshmallows made without gelatin
03 -
  • Grease your hands well before shaping to avoid sticky syrup mess
  • Sift out all unpopped kernels at the start so bites are perfectly tender
  • Do not let the syrup cool too long or popping will get harder to mold and less sticky

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