Grandpa Higginbottom's Classic Harvest Popcorn Balls
Every Halloween season, our family gathers to make these delightful popcorn balls, a cherished tradition passed down through generations. Like my father before me and his father before him, I can't imagine the holiday without them! Although I no longer hand them out to trick-or-treaters, I whip up a batch every year for friends and family to enjoy. This recipe yields about 24 chewy, sweet treats that capture the spirit of autumn. Just a note of caution for younger chefs—this recipe involves hot syrup, so adult supervision is a must to ensure everyone stays safe. Get ready to create lasting memories with these nostalgic delights!
24
Servings
N/A
Calories
5
Ingredients
Ingredients
Vinegar
1/4 cup (None)
Water
1/4 cup (None)
Sugar
2 cups (None)
Butter
1 tablespoon (Softened)
Vanilla extract
2 teaspoons (None)
Instructions
1
Prepare your workspace by covering the table with newspapers and setting out bowls of ice water to cool your hands if they get too hot.
2
In a large saucepan, combine the vinegar, water, and sugar, stirring gently to combine.
3
Place the saucepan over medium heat and bring the mixture to a boil. Cook until a small amount of the syrup dropped into a bowl of cold water forms a brittle ball.
4
Once the syrup reaches the desired consistency, remove the saucepan from the heat and stir in the softened butter and vanilla extract until fully melted and combined.
5
In a very large bowl, pour the hot candy mixture over the popped corn, ensuring an even distribution.
6
Using a large wooden spoon, quickly mix the popcorn until all kernels are evenly coated with the syrup.
7
Coat your hands with butter to prevent sticking. Working swiftly, take handfuls of the popcorn mixture and form them into balls, about the size of a golf ball.
8
If at any point you find the mixture too hot for your hands, immerse them in the ice water to cool down before continuing.
9
Allow the popcorn balls to cool completely on a baking sheet lined with parchment paper before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandpa Higginbottom's Classic Harvest Popcorn Balls recipe?
This is a cherished family recipe passed down through generations, yielding approximately 24 chewy, sweet treats perfect for the Halloween and autumn season.
How many popcorn balls does this recipe produce?
This recipe yields about 24 popcorn balls, each roughly the size of a golf ball.
What ingredients are needed for the syrup?
The syrup consists of 1/4 cup vinegar, 1/4 cup water, 2 cups of sugar, 1 tablespoon of softened butter, and 2 teaspoons of vanilla extract.
How do I prepare my workspace for making popcorn balls?
Prepare your workspace by covering your table with newspapers to catch drips and setting out bowls of ice water to cool your hands if they get too hot during the shaping process.
To what stage should I cook the sugar mixture?
The mixture should be boiled until a small amount of syrup dropped into cold water forms a brittle ball.
When should I add the butter and vanilla?
Remove the saucepan from the heat once the syrup reaches the brittle ball stage, then stir in the softened butter and vanilla extract until fully combined.
How do I ensure the popcorn is evenly coated?
Place the popped corn in a very large bowl and pour the hot candy mixture over it, then quickly mix with a large wooden spoon until all kernels are covered.
What is the best way to handle the hot popcorn mixture?
Coat your hands with butter to prevent sticking and work swiftly. Use ice water to cool your hands if the mixture feels too hot.
How large should the popcorn balls be?
The instructions recommend forming the mixture into balls about the size of a golf ball.
Where should the finished balls cool?
Allow the formed popcorn balls to cool completely on a baking sheet lined with parchment paper.
Is adult supervision required for this recipe?
Yes, because the recipe involves handling hot syrup, adult supervision is mandatory to ensure the safety of younger chefs.
What type of vinegar is used in this recipe?
The recipe calls for 1/4 cup of vinegar, which helps balance the sweetness and affects the texture of the candy coating.
How do I prevent the syrup from sticking to my hands?
Generously coat your hands with butter before you begin shaping the popcorn balls.
What is the 'brittle ball' test?
It is a method of testing candy temperature by dropping a bit of syrup into cold water; if it forms a ball that is hard and snaps when pressed, it has reached the correct stage.
Can I use a wooden spoon for mixing?
Yes, a large wooden spoon is recommended for quickly mixing the syrup into the popcorn kernels.
Should the butter be melted before adding?
The recipe calls for softened butter, which will melt quickly when stirred into the hot syrup.
Is this recipe considered a fall tradition?
Yes, the recipe description notes it is a nostalgic delight specifically associated with Halloween and the spirit of autumn.
What kind of popcorn should I use?
You should use pre-popped corn. While the exact amount isn't listed in the ingredients, you will need enough to fill a very large bowl for 24 golf-ball sized treats.
Why is ice water mentioned in the instructions?
Ice water is used as a safety measure to dip your hands into if the hot syrup mixture becomes uncomfortable to handle while shaping.
Can I hand these out to trick-or-treaters?
While the author used to do so, they now primarily make them for friends and family to enjoy as a nostalgic seasonal treat.
What is the purpose of the vanilla extract?
The 2 teaspoons of vanilla extract provide a warm, aromatic flavor to the candy coating.
How long does the cooling process take?
The balls should be left until they are completely cool to the touch and the candy shell has hardened.
Does the recipe contain any salt?
Salt is not listed as a separate ingredient, though there may be salt on your pre-popped corn or in the butter used.
Can I use parchment paper?
Yes, lining your baking sheet with parchment paper is recommended to prevent the finished balls from sticking to the tray.
Is the texture chewy or crunchy?
The recipe describes these as chewy, sweet treats.
What should the heat setting be for the syrup?
The syrup should be cooked over medium heat to bring it to a boil.
Should I stir the sugar mixture constantly?
The instructions suggest stirring gently to combine the vinegar, water, and sugar before bringing it to a boil.
How do I clean up the workspace afterward?
Since the workspace is covered in newspapers, cleanup is easier as you can simply roll up the paper and dispose of any sticky drips.
Can I make these balls larger than golf balls?
While you can make them larger, the yield of 24 is based on the recommended golf-ball size.
Is this recipe considered easy?
The tags include 'easy treats,' though it requires speed and caution when handling the hot sugar mixture.