Eggnog Popcorn Balls Recipe
The combination of vanilla, nutmeg, and pecans gives these popcorn balls all the flavor of eggnog without the booze.
Special equipment: You’ll need a reliable candy/fat thermometer for this recipe.
Game plan: The popcorn balls will last up to 5 days when stored at room temperature in an airtight container.
This recipe was featured as part of our Popcorn Balls for the Holidays project.
- 9 cups plain popped popcorn
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/3 cup water
- 1 teaspoon distilled white vinegar
- 3/4 teaspoon fine salt
- 4 tablespoons unsalted butter (1/2 stick), cut into small pieces, plus more for coating the bowl and your hands
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon vanilla extract
- 1/2 cup toasted pecans, coarsely chopped
- Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place the popcorn in the bowl.
- Place the sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until the sugar has dissolved, about 2 minutes. Bring to a boil and cook until the mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from the heat and stir in the measured butter, nutmeg, and vanilla until melted and smooth.
- Immediately drizzle the sugar mixture over the popcorn. Add the pecans and stir continuously with a rubber spatula, scraping the bottom of the bowl, until the popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
- Using buttered or oiled hands, tightly press the mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.