Chewy Caramel Popcorn Balls
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If you love chewy caramel popcorn, this recipe is for you. I’m all about that soft, gooey texture. The kind that’s way more irresistible than dry, crunchy popcorn. After a friend shared the most amazing chewy caramel popcorn balls with me, I knew I had to make them myself—and now I’m sharing the recipe with you.
While caramel popcorn balls are often associated with fall or Halloween, they’re a perfect homemade treat for any occasion. Why not toss a few in an Easter basket for a fun twist? The size of your popcorn balls will determine how many you get from the recipe, but I was able to make about 10 from my batch, and each one was perfectly sweet and chewy.
These caramel popcorn balls are a perfect balance between sweet and chewy, with every bite bringing that classic homemade flavor. Unlike the hard, store-bought versions, these balls remain soft and easy to enjoy, making them a hit with both kids and adults. The recipe also allows room for customization—whether you want to add chocolate drizzle, nuts, or even candy pieces to the mix, they can easily be transformed into the perfect treat for any season or occasion.
They’re ideal for parties, movie nights, or simply as a fun afternoon snack. Plus, they store well, meaning you can make a batch and enjoy them over a few days. These popcorn balls also make great gifts for any holiday!
Ingredients to Make Chewy Caramel Popcorn Ball Recipe
- NATURAL MICROWAVE POPCORN
- LIGHT BROWN SUGAR
- BUTTER
- LIGHT CORN SYRUP
- SWEETENED CONDENSED MILK
How to Make Chewy Caramel Popcorn Balls
Start by placing the popped popcorn in a large bowl. You can split it between two bowls for easier mixing. Be sure to remove any unpopped kernels.
In a medium saucepan, combine brown sugar, butter, and corn syrup. Stir the mixture over medium heat until it comes to a boil. Then, add the sweetened condensed milk, and bring the mixture back to a boil, stirring continuously. Let it boil for another 2 minutes.
Once ready, remove the caramel sauce from the heat and immediately pour it over the popcorn. Toss and stir well to ensure the popcorn is evenly coated with the hot caramel mixture.
To shape the popcorn balls, take a large spoonful of the caramel-coated popcorn and place it onto a piece of plastic wrap. Fold the plastic wrap over the popcorn and gently shape it into a ball. This method makes it easier to handle and keeps the caramel popcorn balls from sticking to your hands. Repeat this process until all the popcorn is used. Enjoy!
Frequently Asked Questions
How do I keep the popcorn balls from sticking to my hands while shaping them?
A simple trick is to coat your hands lightly with butter or oil. Another option is to use plastic wrap to fold over the caramel-coated popcorn while shaping it into balls. This helps prevent the caramel from sticking to your hands.
Can I make popcorn balls ahead of time?
Yes, you can make them ahead of time. Once shaped, wrap each ball individually in plastic wrap to keep them fresh. They can be stored at room temperature for up to 2-3 days.
Can I add mix-ins to the popcorn balls?
Definitely! Before shaping the balls, you can add mix-ins like mini chocolate chips, candy pieces, nuts, or sprinkles. Just make sure to mix them into the popcorn before adding the caramel.
How do I make the caramel stay chewy?
The key to chewy caramel is cooking the mixture for the right amount of time—usually boiling for about 2 minutes. Overcooking can make the caramel harden, while undercooking can make it too runny. Be sure to follow the recipe instructions carefully.
Tips & Tricks for Chewy Caramel Popcorn Balls
- Use freshly popped popcorn. Fresh popcorn stays softer and helps the caramel coat evenly, which is key for that chewy texture.
- Don’t overcook the caramel. Cooking the caramel too long will make the popcorn balls hard instead of chewy. Follow the timing closely and remove it from the heat as directed.
- Work quickly once the caramel is ready. The caramel thickens as it cools, so mix and shape the popcorn balls while everything is still warm.
- Press gently, not tightly. Lightly shaping the popcorn balls helps keep them chewy instead of dense and hard.
- Store properly to keep them chewy. Keep popcorn balls in an airtight container at room temperature. Avoid refrigeration, which can make them firm.
- Customize the size. Make smaller popcorn balls for parties or larger ones for individual treats—just remember larger balls may need a little extra cooling time.
- Add-ins work best in small amounts. If adding nuts, sprinkles, or chocolate drizzle, keep it light so the caramel remains the star.
FOR MORE RECIPES LIKE THIS, TRY:
Chewy Caramel Popcorn Balls
Real Mom Kitchen
Ingredients
- 10.5 oz natural microwave popcorn three (3.5 oz) bags, popped ** see note
- 1 cup brown sugar
- ½ cup butter
- 1 cup light corn syrup
- 14 oz can sweetened condensed milk
Instructions
- Place popcorn in a large bowl. I like to divide mine between 2 bowl for easier mixing.
- In a sauce pan, combine brown sugar, butter, and corn syrup. While stirring, bring mixture to a boil and add condensed milk.
- While stirring, bring to a boil again and boil for 2 minutes. Remove from heat and pour over popcorn.
- Mix popcorn to even coat with the caramel. Place a big spoonful of popcorn on a piece of plastic wrap. Fold plastic wrap over the popcorn and shape into a ball. This makes it easy to shape and covers the caramel popcorn balls.
- Repeat with remaining popcorn.
Notes
Nutrition
