Easy Popcorn Balls
This easy popcorn ball recipe whips up quickly! Popped popcorn, butter and mini marshmallows and a special secret ingredient are all you need!
SIMPLE, DELICIOUS POPCORN BALLS
I have a lot of great memories making popcorn balls. Lots of sticky fingers and my Mom fussing at us for eating it all before it could be formed into balls. It’s something we enjoy making every holiday season!
TIPS FOR MAKING POPCORN BALLS:
- Coating the baking sheet with butter ensures the marshmallow mixture won’t stick to the bottom. When forming the popcorn balls, I can incorporate what did not stick directly to the popcorn.
- You can certainly mix the melted marshmallows and popcorn in a really large bowl. I just prefer using the cookie sheet as it is easier to pour the marshmallow mixture as evenly as possible on the popcorn.
- These popcorn balls do not have to be placed in cupcake liners. They can be individually wrapped in plastic.
- I usually just pop some popcorn on the stovetop (using 1/4 cup popcorn kernels) so that it’s plain without any other flavor. However, microwave popcorn can be used (about 2-3 bags), just make sure it is plain or lightly salted if that is all you can find.
- The hot cocoa powder is completely optional in this. I think it adds great flavor so give it a try!
- When melting marshmallows on the stove top, it’s important to stir constantly so it doesn’t stick to the bottom.
- The marshmallows can be melted in the microwave. In a microwave proof large bowl, add butter and marshmallows. Because of the high content in sugar, melt in 20 seconds intervals, stirring in between each. The bowl will get hot, I suggest using tea towel when taking the bowl out of the microwave.
- Popcorn balls will keep up to a week in a sealed container but are best the day they’re made.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- popped popcorn
- butter
- mini marshmallows
- hot cocoa mix powder (optional)
- Christmas sprinkles (optional)
HOW TO MAKE POPCORN BALLS:
Line a cupcake pan with cupcake liners. Set aside. Spread butter onto a large baking sheet (or use cooking spray.) Pour the popped popcorn onto prepared baking sheet, spread it out evenly.
In a medium saucepan, over medium heat, melt one tablespoon butter and add marshmallows. Stir constantly until it is all melted (approximately 5 minutes). Once the marshmallow mixture is all melted, add hot chocolate powder. Mix well. Pour the marshmallow mixture evenly over the popcorn.
With a spatula, coat popcorn with the marshmallow mixture. Add the sprinkles. Once it cools down enough for you to handle with your hands, it is time to shape the popcorn balls.
I used a big ice cream scoop (3 tablespoons). Scoop the popcorn out, roll in your hands and put each one in cupcake liner (or wrap in plastic wrap).
CRAVING MORE RECIPES?
Easy Popcorn Balls
Ingredients
- 8 cups popped popcorn
- 1 tablespoon salted butter, plus more to butter baking sheet
- 10 ounce bag mini marshmallows
- 2 tablespoons hot cocoa mix powder, optional
- 2 tablespoons Christmas sprinkles, optional
Instructions
- Line a cupcake pan with cupcake liners. Set aside.
- Spread butter onto a large baking sheet (or use cooking spray.)
- In a medium saucepan, over medium heat, melt one tablespoon butter and add marshmallows.
- Stir constantly until it is all melted (approximately 5 minutes). Once the marshmallow mixture is all melted, add hot chocolate powder. Mix well.
- Once it cools down enough for you to handle with your hands, it is time to shape the popcorn balls. I used a big ice cream scoop (3 tablespoons).
- Scoop the popcorn out, roll in your hands and put each one in cupcake liner (or wrap in plastic wrap).
Notes
- Coating the baking sheet with butter ensures the marshmallow mixture won’t stick to the bottom. When forming the popcorn balls, I can incorporate what did not stick directly to the popcorn.
- You can certainly mix the melted marshmallows and popcorn in a really large bowl. I just prefer using the cookie sheet as it is easier to pour the marshmallow mixture as evenly as possible on the popcorn.
- These popcorn balls do not have to be placed in cupcake liners. They can be individually wrapped in plastic.
- I usually just pop some popcorn on the stovetop (using 1/4 cup popcorn kernels) so that it’s plain without any other flavor. However, microwave popcorn can be used (about 2-3 bags), just make sure it is plain or lightly salted if that is all you can find.
- The hot cocoa powder is completely optional in this. I think it adds great flavor so give it a try!
- When melting marshmallows on the stove top, it’s important to stir constantly so it doesn’t stick to the bottom.
- The marshmallows can be melted in the microwave. In a microwave proof large bowl, add butter and marshmallows. Because of the high content in sugar, melt in 20 seconds intervals, stirring in between each. The bowl will get hot, I suggest using tea towel when taking the bowl out of the microwave.
- Popcorn balls will keep up to a week in a sealed container but are best the day they’re made.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I love that popcorn balls have a bit of nostalgia as a bonus. These look delicious and easy!