Sweet and Salty Popcorn Balls

Sweet and Salty Popcorn Balls


  • 10 cups salted popcorn
  • 2 cups pretzels or gluten free pretzels
  • 6 tbsp butter
  • 1 cup organic coconut sugar
  • 1/2 cup honey
  • 1/2 cup baking soda
  • 1/2 tsp salt


  • Place the popcorn and pretzels in a large bowl. Toss to combine and set aside.
  • In medium stockpot, melt butter over medium heat. Add sugar and honey and cook without stirring to 300F on a candy thermometer. Add baking soda and salt, stir briefly and pour the mixture over the popcorn. Gently toss to coat the popcorn completely.
  • Allow the coated popcorn to cool for 2-3 minutes, until just cool enough to touch. Using oiled hands, form 16 tennis size balls. Popcorn balls will store in fridge in a glass airtight container for up to 3 days.

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