Eggnog Popcorn Balls

Kim Biegacki


Lovin' this recipe with some popcorn, nuts and nog, how fun! This would be a fun snack for a cold evening when everyone is snuggled around together watching a movie and sipping on some hot chocolate.

I was excited to run across this recipe on

pinch tips: Parchment Paper Vs Wax Paper




6 (3-inch) popcorn balls


15 Min


15 Min


Stove Top


9 c
plain popped pocorn
1 c
granulated sugar
1/3 c
light corn syrup
1/3 c
1 tsp
distilled white vinegar
1 1/2 tsp
kosher salt
4 Tbsp
unsalted butter (1/2 stick), cut into small pieces
3/4 tsp
ground nutmeg
3/4 tsp
vanilla extract or rum
1/2 c
toasted pecans, coarsely chopped

Directions Step-By-Step

Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter, nutmeg, and vanilla until melted and smooth.
Immediately drizzle sugar mixture over popcorn. Add pecans and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
Using buttered or oiled hands, tightly press 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.

Popcorn balls will last about 5 days at room temp. in an airtight container.

About this Recipe

Course/Dish: Popcorn
Main Ingredient: Sugar
Regional Style: American
Other Tag: For Kids
Hashtags: #pecans, #popcorn, #Nutmeg