My mom made these delicious popcorn balls when I was growing up. While doing my Christmas candy and cookie baking, I came across her recipe. I made the family recipe for the first time this year. My daughters, grown with their own families, asked why I hadn't made these sooner. Thirty plus years later, this recipe will now be a family tradition at Christmas.


Recipe Summary

25 mins
10 mins
15 mins
50 mins
20 balls


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

340 calories; protein 3.1g 6% DV; carbohydrates 43.2g 14% DV; fat 18.5g 29% DV; cholesterol 7.3mg 2% DV; sodium 356.8mg 14% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
Great recipe I might suggest a low temp oven bake so it's not too sticky 225 for 30-45 minutes after the caramel is on the popcorn. Also it takes well over 5 minutes for the sugar/Karo mixture to get to 245. Read More