Popcorn balls are one of my family’s calling cards. It is one of those things where no other popcorn ball compares. If someone tells me “Oh my family makes popcorn balls!” I’m secretly thinking to myself “Not like these, my friend.”
This recipe is form my grandma’s recipe book as you can see below, but the recipe actually belonged to my Aunt Rhonda. My Aunt Rhonda was one of the most special people in my life. I remember many sleepovers at her house with her three daughters.
These popcorn balls are extra special because she went to heaven much too early when I was a junior in high school.
I will never not think of her when I eat one of these bad boys.
I am telling you right now, these Pop Corn balls are the best. Hands-down. They are gooey, caramel-y and have an explosion of flavor that will knock anyones socks off. Don’t be scared of the butter…I am telling you you need every stick of it. Don’t get shy on me now..this is the secret ingredient.
Make sure you coat your hands with butter when you are forming the balls, because it is hot and it is sticky if you don’t.
Rhonda's Popcorn Balls
- 1 Candy Thermometer
- 1 Air Popper Popcorn Maker
- 1 cup uncooked popcorn
- 1 cup water
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
- 1 cup light karo syrup
- 1 1/2 tsp white vinegar
- 1/2 tsp salt
- 3 cubes butter
- Pop the popcorn in an air popper. You can keep in warm in the oven while you wait for the syrup to be ready. Make sure to get rid of any kernels.
- Cook everything together in a saucepan, except the butter.
- Bring to the softball stage at 260F degrees boil.
- Lower the heat and add butter, cooking until butter is well mixed.
- Pour syrup of popcorn, making sure to coat it all with the syrup.
- Rub hands with butter so they will not get sticky or burned while forming balls.
- Place balls on parchment to set.