Popcorn Balls

24 servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
5.0/5 (2)
Popcorn Balls
Fall always reminds me of sugar cane, syrup and popcorn balls made with Steen’s cane syrup. My favorite as a young child—these sweet, sticky treats bring back memories of Louisiana harvest time.

Ingredients

24 servings
  • 2 quarts popcorn
  • 2 cups Steen's (cane syrup)
  • 1 tsp salt
  • 1 tsp butter

Step-by-Step Instructions

  1. Pop the corn and set aside. Boil syrup and salt on medium heat. Stir constantly until syrup reaches soft ball stage and forms a ball when dropped into cold water (235-240°F), about 10-15 minutes. Add butter and pour mixture over the popped corn.
  2. With buttered hands, shape into balls, cool and serve! Popcorn balls may be wrapped in Saran wrap or wax paper to keep fresh.

Common Problems and Solutions

Q: Why is my syrup mixture burning?

A: Keep the heat at medium (not high) and stir constantly. The syrup can scorch quickly, so don't walk away from the stove. Use a heavy-bottomed pot to distribute heat evenly.

Q: How do I know when the syrup is ready?

A: The soft ball stage is reached when a small amount of syrup dropped into cold water forms a soft, pliable ball (235-240°F on a candy thermometer). If you don't have a thermometer, test every few minutes after it starts boiling.

Q: Why won't my popcorn balls stick together?

A: The syrup may not have cooked long enough to reach soft ball stage. It needs to be thick enough to bind the popcorn. Also, work quickly while the syrup is still warm—it becomes harder to shape as it cools.

Tips and Techniques

Butter your hands generously before shaping the balls—the mixture is hot and sticky! Work quickly but carefully. If the mixture becomes too hard to work with, you can gently rewarm it on low heat.

Ingredient Substitutions

  • Steen's cane syrup: dark corn syrup or molasses
  • popcorn: puffed rice cereal or rice crispy cereal

Equipment Needed

  • Heavy-bottomed pot or saucepan
  • Candy thermometer (optional but helpful)
  • Large mixing bowl for popcorn
  • Cup of cold water for testing syrup

Historical Context

Popcorn balls are a traditional fall and Christmas treat in Louisiana, often made when fresh cane syrup arrives after the sugar cane harvest. Using Steen’s pure cane syrup instead of corn syrup gives these a distinctly Southern Louisiana flavor.