Ingredients
Equipment
Method
- Pop your popcorn using your preferred method and measure out exactly 12 cups into a large mixing bowl. Remove any unpopped kernels by running your hands through the popcorn. Lightly grease the mixing bowl with butter to prevent sticking later.
- Add the sugar, honey, water, butter, and salt to a medium heavy-bottomed saucepan. Stir everything together over medium heat until the sugar dissolves completely and the butter melts.
- Clip your candy thermometer to the side of the pan and let the mixture boil without stirring until it reaches 250°F (hard ball stage). This takes about 5 to 7 minutes. Resist the urge to stir once boiling begins.
- Remove the pan from heat immediately when it hits 250°F and quickly stir in the vanilla extract and baking soda. The mixture will foam up dramatically.
- Pour the hot syrup over the popcorn in the bowl and use a greased wooden spoon or spatula to fold and toss until every piece is evenly coated. Work fast but carefully, as the syrup is extremely hot.
- Allow the coated popcorn to cool for about 2 to 3 minutes until it's cool enough to handle but still warm and pliable. The mixture should feel warm to the touch but not burning hot.
- Generously butter your hands to prevent sticking, then scoop about 1 cup of the coated popcorn and press it firmly into a ball shape. Apply steady pressure to compact the popcorn without crushing it completely. Re-butter your hands between each ball.
- Place each formed ball on your parchment-lined baking sheet and let them cool completely at room temperature for about 15 minutes. They'll firm up as they cool and become easier to handle.
Notes
Keep a bowl of ice water nearby when shaping the balls. If the popcorn becomes too hard to work with, place the bowl over the ice water bath for 30 seconds to soften the coating just enough to continue shaping. Store in an airtight container at room temperature for up to one week. Wrap individually in cellophane or plastic wrap if making ahead to prevent them from sticking together.