Maple Pecan Popcorn Balls

Mar 22 , 2018

Maple Pecan Popcorn Balls

Take your popcorn treat to the next level!


Yield: 18 pieces

Prep: 10 mins

Cook: 15 mins


  • quarts (16 cups) freshly popped popcorn (made from about 2/3 cup popcorn kernels and 3 tablespoons canola oil — work in batches if necessary)
  • cups granulated sugar
  • 2/3 cup water
  • 1/4 cup light corn syrup
  • 1/4 cup maple syrup (do not use imitation maple syrup)
  • 8 tablespoons unsalted butter (1 stick), plus additional for greasing
  • 2 teaspoons salt
  • 1/8 teaspoon cream of tartar
  • cup chopped toasted pecans


  1. Lightly butter the inside of a large bowl. Pour warm popcorn into a buttered bowl.
  2. Mix sugar, water, corn syrup, maple syrup, butter, salt and cream of tartar in a large saucepan over medium heat. Bring to boil, stirring often. Attach the candy thermometer to the inside of the pan. Continue heating undisturbed until temperature reaches 268F (hard-ball stage), about 10 to 15 minutes.
  3. Remove pan from the heat; stir in nuts. Slowly drizzle sugar mixture over popcorn, tossing gently with a spatula.
  4. Working quickly and wearing rubber gloves that you’ve buttered, gather about 1/2 cup of the coated popcorn together at a time, and form into balls without compacting too tightly.





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