eggnog popcorn balls

★★★★★ 1 Review
pistachyoo avatar
By Kimberly Biegacki
from Canfield, OH

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 Chow.com

★★★★★ 1 Review
serves 6 (3-inch) popcorn balls
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For eggnog popcorn balls

  • 9 c
    plain popped pocorn
  • 1 c
    granulated sugar
  • 1/3 c
    light corn syrup
  • 1/3 c
    water
  • 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

How To Make eggnog popcorn balls

  • 1
    Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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