Popcorn Balls
Ingredients
Directions
Prepare
Pop the popcorn and remove all the hard kernels.
Make the syrup
Boil the sugar and water until it reaches a thread-like consistency.
Add the flavoring to the sugar mixture.
Shape
Pour the mixture over the popcorn and form into balls.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Granulated sugar
- Forms the syrup that hardens and binds the popcorn together as it cools.
- Popcorn
- Provides the bulk and crunchy structure that the syrup coats and holds in shape.
The step that matters
Boil the sugar and water to a thread stage. Sugar syrup sets according to its temperature and concentration. Stopping at the thread stage gives a balls that hold together without becoming brittle or sticky. Undercooked syrup stays tacky, while overcooked syrup turns hard and crumbles.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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