Easy Popcorn Balls
These marshmallow popcorn balls are soft, sticky, and easy to make with a handful of pantry ingredients. You don’t need a candy thermometer, either.
Popcorn balls are a no-bake snack made with popped popcorn and a sticky marshmallow mixture. I make a batch almost every year once the weather cools down, and they usually stick around through the holidays.
This popcorn balls recipe uses melted marshmallows and a little corn syrup for that classic sticky-sweet texture.
You don’t need a candy thermometer or have to cook sugar syrup to a certain stage. Just melt the marshmallow mixture, stir in the popcorn, and shape it into balls.
They’re great for movie nights, parties, fall snacking, or wrapping up as a homemade gift. Serve this on a holiday dessert try with some Halloween cookie bars, caramel corn, and some fun Halloween truffles.
Tips for the Best Popcorn Balls
Pick out any unpopped kernels. Biting into a hard kernel isn’t fun, so take a minute to sort through your popcorn and remove any kernels that didn’t pop.
Let the popcorn cool for a few minutes. If the popcorn is too warm, it can loosen the marshmallow mixture and make the balls harder to shape.
Work quickly once the marshmallow mixture is ready. It starts to firm up as it cools, so it’s easiest to stir in the popcorn and shape the balls while everything is still warm.
Butter or lightly oil your hands before shaping. The mixture is sticky, and a little grease on your hands keeps the marshmallow mixture from sticking.
Press the popcorn together gently as you shape each ball. You want enough pressure to hold everything in place, but packing it too tight can make the balls dense instead of light.
How to Make Popcorn Balls with Marshmallows
Line a baking sheet with parchment paper and set it aside.
Melt the butter in a large pot over low to medium heat. Stir in the corn syrup, vanilla, and salt, then add the mini marshmallows. Keep stirring until the marshmallows are melted and the mixture is smooth.
Add the popcorn and gently stir until it’s coated. This part can get a little sticky.
Let the popcorn cool for about 10 minutes, just until you can handle it without burning your hands.
Rub a little butter over your palms, scoop up the popcorn, and press it into balls about 3 inches wide. Add more butter to your hands as needed because the mixture will start sticking again.
Place the popcorn balls on the prepared baking sheet and let them sit for about 30 minutes. They’ll firm up as they cool, but they should still have that soft, chewy marshmallow texture.
How to Store Popcorn Balls
Wrap each popcorn ball tightly in plastic wrap and store them at room temperature for 4 to 5 days. I wouldn’t freeze these. The popcorn gets stale and tough once it thaws.
Ingredients
- 3 tablespoons unsalted butter
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups mini marshmallows
- 12 cups plain popped popcorn
Instructions
- Line a large baking sheet with parchment paper and set it aside.
- Melt the butter in a large pot over low to medium heat. Stir in the corn syrup, vanilla, and salt.3 tablespoons unsalted butter½ cup light corn syrup1 teaspoon vanilla extract¼ teaspoon salt
- Add the mini marshmallows and continue stirring until they’re completely melted and the mixture is smooth.3 cups mini marshmallows
- Add the popcorn and gently stir until it’s evenly coated. Let the mixture cool for about 10 minutes, or until it’s cool enough to handle.12 cups plain popped popcorn
- Lightly butter your hands, then divide and shape the mixture into 12 balls about 3 inches wide. Add more butter to your hands as needed to keep the popcorn from sticking.
- Place the popcorn balls on the prepared baking sheet and let them sit for at least 30 minutes to firm up. Serve at room temperature.
Notes
- Wrap each popcorn ball tightly in plastic wrap and store them at room temperature for 4 to 5 days.
- The nutrition information is an estimate based on the ingredients listed and a serving size of one popcorn ball. Actual values will vary.
Nutrition
