Best 11 Soft Caramel Popcorn Balls Recipes

CARAMEL POPCORN BALLS

Steps:

• Lay a piece of wax or parchment paper on the counter or on a baking sheet. Place popped popcorn in a large bowl. Set aside.
• Place butter, brown sugar and corn syrup in a microwave safe bowl. Cook for one minute. Stir and cook two additional minutes for chewy popcorn balls. If you like crunchy popcorn balls, cook an additional minute. Remove from microwave. Stir in vanilla and baking soda.
• Pour caramel over popcorn and stir until well coated. Allow to cool slightly.
• Grease hands with butter (or use wax paper or gloves) and shape the popcorn into 2-inch balls. Wrap each ball with plastic wrap or store in a zip top bag or airtight container for up to 2 weeks.

CARAMEL POPCORN BALLS

Steps:

• Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
• Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

EASY CARAMEL POPCORN BALLS

Steps:

• Pour popcorn into a large bowl.
• Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
• Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.

CARAMEL POPCORN BALLS

Steps:

• Grease a large mixing bowl and baking sheet with nonstick cooking spray. Cook the popcorn according to packaging instructions and dump into the prepared mixing bowl. Combine the brown sugar, honey and butter in a medium heavy pot and cook over medium heat, stirring constantly until it boils. Continue to cook, stirring only occasionally, to prevent it from sticking, until a sugar thermometer inserted reaches 300 degrees F, about 10 minutes. Turn off the heat and add the baking soda and salt, stirring rapidly. Immediately pour the caramel over the popcorn, tossing to coat. Cool until the mixture is cool enough for handling, about 5 minutes. Using a bowl of water to dampen hands, shape the popcorn into balls about 3 1/2 inches in diameter. Place the caramel popcorn balls on the prepared baking sheet and pierce with a lollipop stick or skewer.
• Then drizzle the popcorn balls with the melted chocolate and decorate.

CARAMEL POPCORN BALLS

Steps:

• Put popped corn in large bowl. Combine sugars, syrup, water, vinegar and salt in a 2 quart sauce pan. Heat to boiling over medium high heat, stirring frequently. Once it starts boiling stir constantly until small amount of mixture dropped into very cold water forms a ball (hard ball stage). Reduce heat to low and stir in butter until melted. Pour syrup over popcorn in bowl, stirring until well coated. Let cool slightly. Butter hands and shape into balls.

GRANDMA'S CARAMEL POPCORN BALLS

Steps:

• Sort through popcorn, discarding unpopped kernels.
• Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat. Bring to a boil; stir constantly until caramel reaches 246 degrees F (119 degrees C) on a candy thermometer, about 5 minutes.
• Pour some popcorn into a very large bowl. Pour in some of the caramel; stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
• Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 15 minutes.

SUPER SOFT CARAMEL POPCORN

Steps:

• Combine sugar, corn syrup, margarine, and salt in medium saucepan; bring to boil.
• Reduce heat to medium and add stir in milk; cook, stirring frequently, to soft ball stage (240 degrees).
• Remove from heat then stir in vanilla.
• Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
• Store caramel popcorn in covered container.
• NOTE: You may vary the amount of popcorn used. I like a little less caramel coating and usually make this recipe with 8 quarts of popcorn.

KRAFT CARAMEL POPCORN BALLS

Steps:

• Melt caramels with water over low heat, stirring until smooth.
• Pour over popped corn; toss until well coated.
• With hands slightly moistened with cold water, form into balls.

GRANDMA'S CARAMEL POPCORN BALLS

Steps:

• Combine butter, brown sugar, and corn syrup.
• Stir well and bring to a boil over medium heat.
• Stir in condensed milk.
• Simmer, stirring constantly, until the mixture forms a soft ball in cold water (takes just a few minutes). It will be between 234-238 degrees farenheit on a candy thermometer.
• Stir in vanilla and remove from heat.
• Pour over the popped popcorn and stir well.
• Butter your hands lightly, and shape the popcorn into balls about 3 1/2 inches in diameter.
• Makes about 15 balls.

CARAMEL POPCORN BALLS

Steps:

• Combine popcorn and cereal in a large bowl; set aside. , In a heavy saucepan over low heat or in a microwave-safe dish, heat caramels and water until the caramels are melted. Stir in peanuts and salt; mix well. Pour over popcorn mixture and toss to coat. , With buttered hands, shape into 3-in. balls. Reshape if necessary when partially cooled.

CARAMEL POPCORN BALLS, HOMEMADE AND OLD FASHIONED

Steps:

• Pop corn in the microwave using package's directions one bag at a time, removing any unpopped kernels.
• popped corn in warm (not hot) oven to keep warm and set aside.
• In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup.
• Stir well and bring to boiling over medium heat.
• Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C).
• Stir in vanilla.
• Pour caramel over popped corn and stir to coat.
• Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.