New This Month

Pink Peony Popcorn Balls


Kids will adore this light pink puff of a popcorn ball studded with tart, dried cranberries.

  • Yield: Makes 12

Source: Martha Stewart Living, May 1998


  • 12 cups popped, unsalted popcorn (1/2 cup kernels)
  • 1/2 cup sun-dried cranberries
  • 1 1/3 cups sugar
  • 5 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 1 or 2 drops red food coloring


  1. Combine popcorn and cranberries in a large mixing bowl, and set aside.

  2. Combine sugar, 3/4 cup water, corn syrup, salt, and vinegar in a small, heavy saucepan. Set the saucepan over high heat, and bring the mixture to a boil. Insert a candy thermometer, and cook until the mixture reaches 290 degrees, about 14 minutes. Add food coloring, stirring, until desired color is reached. Remove pan from heat.

  3. Pour the hot syrup over the reserved popcorn mixture; stir together with a wooden spoon until all the kernels have been well coated. Working quickly, use your hands to form a 2 1/2-inch-diameter ball. Transfer the ball to parchment paper, and let cool completely. Repeat with remaining the popcorn mixture. Store the popcorn balls in an airtight container up to 2 days.

Reviews Add a comment

  • Nanoverso
    8 SEP, 2012
    Help! I tried to do this recipe, and the syrup turns "orangy" before the temperature reaches 290 degrees. I did everything by the recipe, and did 3 trials, but it is not working with me :( I was planning on doing this recipe for my baby girls birthday party this coming friday... Help me please, what should I do to get it right?
  • mcsweetie
    2 AUG, 2011
    delicious, but MAD sticky! do not eat if you've had any expensive dental work done. otherwise, you're good!