While mixing the caramel and popcorn together, folding the mixture over on itself — similar to kneading bread — worked best for an even coating.
Caramel Popcorn Balls
Homemade caramel sauce is easier to make than you might think, and it transforms simple popcorn into an irresistible treat.
There are several easy methods for making caramel with sweetened condensed milk. You can make a quick caramel using only sweetened condensed milk, or combine it with butter and sugar for a richer sauce — the latter is the approach used here.
This style of caramel is the same base we use for our popular caramel shortbread bars, and it yields a smooth, flavorful coating perfect for popcorn balls.
If popcorn shrinks or falls apart when you add caramel, it usually means the caramel was too hot. Let the caramel cool slightly before drizzling it over the popcorn. Also ensure you cook the caramel to the proper consistency — it should begin to pull away from the sides of the pot before you remove it from heat.
For crunchier popcorn balls, follow the recipe and then bake the formed balls on a parchment-lined sheet at 250°F for 10–15 minutes.
For gooey popcorn balls, cook the caramel a little less and reduce the number of unpopped kernels by about 1/4 cup so there is more caramel relative to popcorn.
Tips for making homemade caramel sauce:
Caramel forms when sugar cooks and browns. Many recipes use a wet method — adding water, butter, cream or corn syrup — to control texture and prevent crystallization.
The key to a reliable caramel is controlling temperature, continuous whisking, and using a large enough pot. Sugar can go from perfectly set to burnt very quickly, so stay attentive.
If you have a candy thermometer, use it — but experienced cooks can often judge by sight and texture. The stage where caramel is still a bit chewy but will set happens over a narrow temperature range. You’ll notice the mixture beginning to pull away from the pot’s sides when it’s ready.
Keep whisking while the caramel comes up to temperature. Stopping even briefly increases the risk of scorching. Also use a pot with plenty of room; the mixture will bubble and can rise as it boils.
How to make homemade caramel popcorn balls:
Start by making the caramel
Begin with the caramel so it has time to cool while you pop the popcorn. Caramel should be cool enough to handle before you form the balls to avoid burns.
Make the caramel by whisking butter, sugar, sweetened condensed milk, and corn syrup over heat until it reaches the right color and consistency. You can add vanilla or other flavorings if desired.
Make the popcorn
Test your pan: some pans pop better than others. For stovetop popcorn, use 2 tablespoons oil per 1/4 cup unpopped kernels in a large, 3″ deep pan with a lid. Heat the oil with a few test kernels; when they pop the oil is ready. Remove the test kernels, add the rest, cover, and remove from heat for one minute, then return to medium-high heat. Shake the pan occasionally to avoid hot spots.
When popping slows, remove the pan from heat and leave it covered briefly to let stragglers pop. If you smell burning or see smoke, discard and start over. Make about 8 cups of popped popcorn for this recipe; we popped in three batches with good results.
Form the popcorn balls
Work in batches and drizzle roughly one-third of the caramel over the popped popcorn at a time. Use two silicone spatulas to toss like a salad and coat the popcorn evenly. If your bowl is too small, work in smaller portions.
Once the caramel is distributed, coat your hands with butter or cooking spray and fold the popcorn over itself — like kneading — to distribute the caramel fully. Shape balls about the size of tennis balls. This recipe yields roughly 15 balls. Place them on parchment and either wrap individually or store in an airtight container.
Finish with a sprinkle of sea salt, sprinkles, or a drizzle of melted chocolate if desired.
If you love these popcorn balls, you might also like:
homemade peppermint bark
pumpkin chocolate chip cookies
chewy chocolate chip cookie bars
The Recipe
Caramel Popcorn Balls
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Ingredients
- CARAMEL
- 1 1/2 cups butter
- 3/4 sugar granulated or brown
- 14 oz. can sweetened condensed milk
- 3 tablespoons light corn syrup
- POPCORN
- 5 tablespoons olive oil
- 3/4 cup popcorn kernels
- TOPPINGS
- Maldon sea salt optional
Instructions
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Prepare the caramel: In a medium pot, melt 3/4 cup (12 tablespoons) butter over low heat. Add 3/4 cup sugar and whisk until dissolved.
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Turn heat to high and stir in the 14 oz. can of sweetened condensed milk and 3 tablespoons light corn syrup.
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Bring to a full rolling boil that does not stop when stirred.
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Reduce heat to medium-low and simmer, whisking continuously for 10–15 minutes, until it turns a deep caramel color and begins to pull away from the pot sides.
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Remove the caramel from heat and set aside while you pop the popcorn.
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Pop the popcorn in 2–3 batches: heat 2 tablespoons olive oil for every 1/4 cup unpopped kernels in a large shallow pan. Test with two kernels; when they pop the oil is ready. Remove them, wait one minute, then add the rest of the batch and return to medium-high heat, shaking occasionally.
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When popping slows, remove from heat and keep covered another minute. Set the popped corn aside until ready to mix.
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Make the popcorn balls: combine about 8 cups popped popcorn with roughly one-third of the caramel at a time. Drizzle caramel over the popcorn and use two spatulas to toss and coat evenly. Repeat until all caramel is incorporated.
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Allow the caramel to cool until it is safe to handle. Grease your hands with butter or cooking spray, then fold and press the popcorn to form balls. Place on parchment and let cool completely.
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Finish with optional Maldon sea salt, melted chocolate, or sprinkles. Store in an airtight container or wrap individually.
Notes
Let the caramel cool to the touch (about 10–15 minutes) before shaping the popcorn balls to avoid burns.