With Halloween just around the corner and my recent exploration into the history of popcorn, I was tempted to make a vintage popcorn treat. Popcorn balls were a fixture at Halloween parties during the 1950s, a time when treat-or-treaters regularly enjoyed homemade treats rather than packaged store-bought candies. The first recipe for popcorn balls was published in 1861 in E.F. Haskell’s Housekeeper’s Encyclopedia, and by the turn of the century many cookbooks included popcorn ball recipes.
This recipe comes from an absolutely adorable 1940s vintage cookbook called the Children’s Picture Cook Book by Margaret Gossett and Elizabeth Dauber. It’s written for kids in the kitchen, with every recipe and cooking step illustrated. I couldn’t resist sharing the step-by-step pictures for this recipe. They’re too cute!
These popcorn balls were really easy to make (not surprising, since the recipe comes from a children’s cookbook). I’ve given you the old-fashioned stovetop method for popping the corn, but you can feel free to use an air popper or another popping device if you prefer. Make sure you have a candy thermometer on hand, the syrup temperature is very important here. Otherwise it’s a really straightforward recipe. It’s also a fun one, especially at this time of year. The smell totally takes me back to my childhood. Enjoy!
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Popcorn Balls
Ingredients
- 1/2 cup popcorn kernels
- 3-4 tablespoons oil, choose one with a high smoke point like grapeseed or peanut
- 2 cups sugar
- 1/2 cup water
- 1/2 cup molasses or corn syrup
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1/3 teaspoon salt
NOTES
Instructions
- Heat oil in a large pot over medium heat. You’ll want to use enough oil to just cover the bottom of the pan, so adjust the amount accordingly.You can test your oil by tossing in a few kernels and covering the pot. Once they pop, you’ll know your oil is hot enough to add in the rest.
- Add the rest of the popcorn in an even layer across the bottom of your pot.Remove the pot from the heat for 20 seconds to allow all of the kernels to come to the same temperature. Once 20 seconds have passed, return the pot to the heat and cover. Once the kernels are really popping, carefully move the pot back and forth across the burner.
- When the popping slows down and there are long pauses between pops, remove the popcorn from the heat and immediately transfer to a large bowl. Set aside.
- In a saucepot with a heavy bottom, boil sugar, water and molasses or corn syrup over medium heat, stirring occasionally.
- Heat syrup until it reaches 260 degrees F. This can take anywhere from 10-30 minutes. The syrup will be extremely hot and sticky so be sure to cover your hand with an oven mitt when you take the temperature.Add in vinegar, vanilla and salt. Stir just enough to mix well.
- Immediately pour syrup over popcorn and turn with a rubber spatula to be sure it is all coated evenly.
- Allow the popcorn mixture to cool for a few minutes, then spray your hands lightly with cooking spray and gently shape the popcorn into balls about the size of an apple.
- Place on a sheet tray lined with wax paper or parchment and allow to cool until hardened.
- Once cool, wrap balls in plastic wrap or place in plastic zipper bags to keep them fresh.
Nutrition
tried this recipe?
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So if you’re a dum-dum like me and you make these and then put them in the microwave to keep them away from the marauding dog then forget them overnight and wake up to soggy popcorn balls here’s what you can do. Bake them at 375 degrees for 10 minutes (maybe longer if you made big balls… mine were small to go on top of some kettle corn cupcakes) let them cool and SURPRISE! Super crispy and perfect. I went a bit scant on the sugar syrup since I wanted my balls to have a more organic popcorn shape so when I opened the microwave to find soft, saggy, soggy popcorn I was so sad. Luckily I remembered my mom making homemade caramel corn back in the day and it was always baked in the oven at the end. So glad I tried it instead of having to start all over. Great recipe, and worked well with already made kettle corn from a bag. The extra sweetness from the caramel syrup just enhances the saltiness of the kettle corn. I hope the cupcakes will be a hit. I think I’ll probably bake them in the oven if/when I make them again. They’re so crispy and perfect!
Can’t wait to try this recipe now that I am 65 years old & retired.
I have not tried this recipe. Curious My grandmother made popcorn balls but they were not sticky for cystally She has passed away and no one has recipe
Can you share how I might get them crystally not sticky
Try baking them in a 375 degree oven after making the balls. I accidentally found out that they get super soggy if left out over night. I baked them and they crisped up beautifully!
These are addicting! For anyone who doesn’t normally cook anything that requires a candy thermometer, your patience is really going to be tested so don’t give up because it will get there! Happy popcorn balling everyone!❤