Pecan Cashew Popcorn Balls
Submitted by annadkpaddler
Pecan cashew popcorn balls coated in buttery caramel made from scratch with a candy thermometer. A crunchy Halloween treat with pecans, cashews, and 8 cups of popped corn.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThese are serious popcorn balls. A pound of butter, two kinds of sugar, and corn syrup cooked to 350°F (175°C) create a caramel coating that shatters when you bite through it, then sticks to your teeth in the best possible way. Mixed with pecans, cashews, and 8 cups of popped corn, each ball is loaded with nuts and crunch.
The candy thermometer is not optional here. The syrup needs to hit exactly 350°F (175°C), which takes 20 to 30 minutes of steady boiling. Below that, the coating stays soft and sticky. Above it, the sugar burns and turns bitter. Watch the thermometer closely in the last 5 minutes; the temperature climbs fast at the end.
Pour the hot syrup over the popcorn and nuts quickly and toss with a long-handled wooden spoon. The “long-handled” part matters because this syrup is screaming hot. Work fast, because the caramel starts setting the moment it hits the cooler popcorn.
Shape into 3-inch balls as soon as the mixture is cool enough to handle but still pliable. Oil your hands lightly or the caramel will stick to everything.
Chef Tips
- Use a heavy pan to prevent hot spots that can scorch the sugar before the rest reaches temperature
- Oil the bowl before tossing. Dry bowls make the caramel stick to the sides instead of the popcorn
- A wooden spoon is key; metal conducts heat and will burn your hands through the handle
- Store wrapped individually in cellophane. Unwrapped balls absorb humidity and get tacky
Variations
- Peanut version: Swap the pecans and cashews for roasted peanuts for a more classic caramel corn ball
- Spiced caramel: Add ½ teaspoon cinnamon to the sugar syrup for a warm, autumn-spiced coating
- Chocolate drizzle: Drizzle melted dark chocolate over the cooled balls for a chocolate-caramel-nut combination
Ingredients
Directions
Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat.
Bring mixture to a boil and add the butter, stirring until it has melted.
Continue cooking until the mixture reached 350~, 20 to 30 minutes.
In a LARGE, lightly oiled bowl, toss the nuts and popcorn together.
Carefully pour the hot syrup over the popcorn- nut mixture.
Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup.
As soon as the mixture is cool enough to handle, quickly shape into 3” balls and place the balls onto a nonstick or lightly oiled baking sheet to cool.
Store, tightly wrapped, in a cool place. Wrap popcorn balls individually in squares of amber cellophane, tied up with gold or orange and black ribbon (these are meant for Halloween).
Or pile the balls together into a basket with red apples and wrap the basket up in cellophane with orange and black ribbon.
Or place the balls in a brown paper bag and tie with a ribbon.
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