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Cozy Salted Caramel Popcorn Balls with Halloween Sprinkles

salted caramel popcorn balls - featured image
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These Cozy Salted Caramel Popcorn Balls with Halloween Sprinkles are the perfect fall treat—sweet, salty, and crunchy with a festive touch. Quick to make with simple ingredients, they’re ideal for Halloween parties, classroom treats, or cozy nights in.

Ingredients

Scale
  • 12 cups popped popcorn (about 1/2 cup unpopped kernels, or one 3-ounce bag of microwave popcorn, popped and hulled)
  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon flaky sea salt (like Maldon)
  • 1/2 cup Halloween sprinkles

Instructions

  1. Pop the popcorn. Pop your 1/2 cup of kernels using your preferred method. Spread the popped popcorn on a large baking sheet and pick out any unpopped kernels. Let it cool completely.
  2. Prepare your workspace. Line two large baking sheets with parchment paper. Have your Halloween sprinkles in a small bowl nearby.
  3. Melt the butter. In a medium saucepan over medium heat, melt the 1 cup of unsalted butter. Swirl the pan occasionally to help it melt evenly.
  4. Add the brown sugar and corn syrup. Once the butter is fully melted, add the brown sugar and corn syrup. Stir continuously until the sugar dissolves and the mixture is smooth, about 2-3 minutes.
  5. Bring to a boil. Increase the heat to medium-high and bring the mixture to a rolling boil. Once it’s boiling, stop stirring.
  6. Cook to 250°F (120°C). Clip your candy thermometer to the side of the pan, making sure the tip doesn’t touch the bottom. Cook until the temperature reaches 250°F, about 4-5 minutes. Without a thermometer, use the cold water test: drop a bit of caramel into cold water; it should form a firm ball that holds its shape.
  7. Remove from heat and add vanilla, baking soda, and salt. As soon as the caramel reaches temperature, take it off the heat. Stir in the vanilla extract, baking soda, and fine sea salt. The mixture will bubble up and foam. Stir until everything is combined and the foaming subsides, about 10 seconds.
  8. Pour over the popcorn. Immediately pour the hot caramel over the cooled popcorn. Use a buttered spatula or two buttered spoons to toss and coat the popcorn evenly.
  9. Let it cool slightly. Let the coated popcorn sit for about 2-3 minutes. It should be cool enough to handle but still warm and pliable.
  10. Shape into balls. Butter your hands generously. Grab a handful of the coated popcorn (about 1 cup’s worth) and gently press it into a ball shape. Place each ball on the parchment-lined baking sheet. Repeat with the remaining popcorn. You should get about 12-14 balls.
  11. Add sprinkles and salt. While the caramel is still tacky, sprinkle each ball with Halloween sprinkles and a pinch of flaky sea salt. Press them in gently so they stick.
  12. Let them set completely. Allow the popcorn balls to cool and set at room temperature for about 30 minutes. They should be firm to the touch but still have a slight give.

Notes

For best results, use a candy thermometer to ensure the caramel reaches exactly 250°F. On humid days, cook to 252°F to prevent stickiness. Butter your hands generously before shaping and reapply between every 2-3 balls. If the caramel hardens before you finish shaping, place the bowl in a 200°F oven for a few minutes to soften. These popcorn balls taste even better the next day.

Nutrition

Keywords: popcorn balls, salted caramel, Halloween, sprinkles, fall treat, easy dessert, no-bake

Find it online: https://spoonmira.com/cozy-salted-caramel-popcorn-balls-with-halloween-sprinkles/