Maple syrup popcorn balls mixed with cranberries are the perfect sweet and crunchy treat.
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This recipe is originally from my grandma's recipe collection. The recipe doesn't call for maple syrup, but I think the maple syrup flavor pairs nicely with the dried cranberries. These maple syrup popcorn balls might be one of my favorite popcorn recipes! As long as you use butter hands, you'll have no problem making this festive recipe and special treat.
If you're looking for more holiday recipes, check out my delicious candy chocolate caramels on my website and my pumpkin patties with chocolate.
Ingredient Notes
- Dried cranberries: These give a delicious, slightly tart twist to the sweet popcorn balls.
- Popcorn: plain, unbuttered popcorn works best. Make sure to remove any unpopped kernels before making the maple popcorn balls. Use 1 cup popcorn kernels if making from scratch.
- Vanilla Extract: just a touch of vanilla extract takes these maple popcorn balls to the next level.
- Light corn syrup: You can't really skip the light corn syrup in this recipe.
- Real maple syrup: the real maple syrup gives the popcorn balls a slightly nutty, brown sugar flavor.
See recipe card for quantities.
Instructions
Line a large baking sheet with parchment paper.
Pour the popcorn and dried cranberries into a large bowl. Set aside.
Combine light corn syrup, vanilla extract, maple syrup, salt, vinegar, and sugar in a heavy saucepan. Heat on medium heat, stirring occasionally.
Use a candy thermometer to monitor the temperature. You may need to increase the heat to medium-high heat. Remove the saucepan from heat when it reaches 290 degrees. This takes about 20 minutes.
Immediately pour the hot syrup over popcorn and use a silicone spatula to combine the popcorn, cranberries, and maple syrup mixture.
Use your hands to grab ½ cup of the popcorn mixture at a time and form balls. It may be hot so be careful. The popcorn will be the size of about 3-inch balls.
Line the popcorn balls on the parchment paper-lined baking sheet.
Hint: it can help to spray your hands with a non-stick cooking spray before forming the popcorn into popcorn balls.
Variations
- Chocolate - add ¼ cup mini chocolate chips with the dried cranberries. I think these would taste amazing with dark chocolate chips.
Storage
Store the popcorn balls in an airtight container or plastic bag for up to 4-5 days. They do not freeze well. You may also wrap them in plastic wrap.
Top tip
Use buttered hands when forming the popcorn balls to prevent sticking.
FAQ
The syrup may not have been heated to 290 degrees if the popcorn balls are not sticking together. Make sure to heat the syrup to 290 degrees.
Cranberry Maple Syrup Popcorn Balls
Equipment
- Heavy-bottomed saucepan (2-3 quart)
- Candy thermometer
- Large mixing bowl
- Silicone spatula
- Non-stick cooking spray
Ingredients
- 12 cups plain popcorn popped (unpopped kernels removed)
- ½ cup dried cranberries
- 1⅓ cups white sugar
- 5 tablespoons light corn syrup
- ¼ cup real maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ¼ teaspoon sea salt
- Non-stick cooking spray for hands
Instructions
- Line a large baking sheet with parchment paper.
- Pour the popcorn and dried cranberries into a large bowl. Set aside.
- In a heavy saucepan, combine the sugar, corn syrup, maple syrup, vanilla extract, vinegar, and salt. Heat over medium heat, stirring occasionally.
- Attach a candy thermometer to the pan. Continue cooking, increasing heat to medium-high if needed, until the mixture reaches 290°F (hard crack stage). This takes approximately 20 minutes.
- Remove from heat immediately and pour the hot syrup over the popcorn and cranberries. Using a silicone spatula, quickly mix until everything is evenly coated.
- Spray your hands lightly with non-stick cooking spray. Working quickly while the mixture is still warm, grab about ½ cup of the popcorn mixture and form into 3-inch balls. Be careful, as the mixture will be hot.
- Place formed popcorn balls on the prepared baking sheet and allow to cool completely.
Notes
Temperature is key: The syrup must reach 290°F for the popcorn balls to hold together properly.
Work quickly: The syrup sets as it cools, so form the balls while the mixture is still warm and pliable.
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