Print Recipe

Pecan Cashew Popcorn Balls

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  • 1 cup sugar
  • 1 cup brown sugar, firmly packed
  • 1 cup light corn syrup
  • 2/3 cup water
  • 1 pound butter
  • 2 cups toasted pecan halves
  • 2 cups lightly toasted cashews
  • 8 cups popped popcorn


  1. Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350 degrees F, 20-30 minutes.
  2. In a LARGE, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour the hot syrup over the popcorn-nut mixture. Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup.
  3. As soon as the mixture is cool enough to handle, quickly shape into 3-inch balls and place the balls onto a nonstick or lightly oiled baking sheet to cool.
  4. Store, tightly wrapped, in a cool place.
  5. Wrap popcorn balls individually in squares of amber cellophane, tied up with ribbon.
  6. Or pile the balls together into a basket with red apples and wrap the basket in cellophane with ribbon. Or place the balls in a brown paper bag and tie with a ribbon.