Go Back
Freshly shaped popcorn balls are arranged on a parchment-lined baking sheet on the white marble cooktop, allowing them to cool completely and harden into clusters.

Halloween Popcorn Balls Recipe

These caramel popcorn balls are a delicious, sweet treat with a rich and buttery caramel drizzle. Perfect for a fun snack or a festive treat, the recipe can be adjusted to make caramel popcorn clusters or shaped into classic popcorn balls.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 14
Calories 140 kcal

Equipment

  • Large saucepan
  • Candy thermometer (or cold water for testing)
  • Large mixing bowl
  • Wooden Spoon or Spatula

Ingredients
  

  • For the Popcorn:
  • 7 to 9 cups popped popcorn preferably not microwave
  • For the Caramel Sauce:
  • 1 cup sugar
  • ⅓ cup water
  • ⅓ cup light corn syrup
  • 1 teaspoon salt
  • ¼ cup butter
  • 1 teaspoon vanilla extract added after cooking

Instructions
 

Prepare the Popcorn:

  • Pop the corn (preferably using stovetop or air-popped) and place it in a large mixing bowl, ensuring it is free of unpopped kernels. Set aside.

Make the Caramel Sauce:

  • In a large saucepan, combine the sugar, water, light corn syrup, salt, and butter.
    A black saucepan on the white marble cooktop, containing sugar, water, light corn syrup, salt, and butter. The ingredients are neatly arranged around the saucepan, preparing to cook the caramel sauce.
  • Cook over medium heat, stirring occasionally, until the mixture reaches 250°F (hard-ball stage) on a candy thermometer. If you don't have a candy thermometer, you can test it by dropping a small amount of the mixture into cold water — it should form a hard ball when ready.
    The black saucepan on the white marble cooktop with the caramel mixture gently bubbling over medium heat. A candy thermometer is inserted into the saucepan, showing the temperature approaching 250°F.
  • If you prefer a softer caramel for drizzling, you can stop cooking at a slightly lower temperature.

Add the Vanilla:

  • Once the caramel reaches the desired temperature, remove the saucepan from the heat and immediately stir in the vanilla extract.
    The black saucepan is removed from heat on the white marble cooktop. A glass measuring cup pours vanilla extract into the hot caramel sauce, while a wooden spoon stirs the mixture.

Drizzle the Caramel Over Popcorn:

  • Pour the caramel sauce in a thin stream over the popped popcorn, stirring constantly to coat the popcorn evenly.
    The caramel sauce is poured in a thin stream over the popped popcorn in the large glass mixing bowl on the white marble cooktop. A wooden spatula stirs the popcorn to ensure an even caramel coating
  • If you are making caramel popcorn clusters, allow the mixture to cool slightly before handling.

Shape into Balls (Optional):

  • If you'd like to make popcorn balls, lightly grease your hands with butter or oil and shape the coated popcorn into balls while the mixture is still warm.
    Hands lightly greased with butter or oil are shaping the caramel-coated popcorn into balls on a parchment-lined baking sheet over the white marble cooktop, forming uniform popcorn clusters.
  • Let the popcorn balls cool completely on a lined baking sheet.
    Freshly shaped popcorn balls are arranged on a parchment-lined baking sheet on the white marble cooktop, allowing them to cool completely and harden into clusters.