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Marshmallow Popcorn Balls Recipe
Short Intro
This Marshmallow Popcorn Balls Recipe gives you the sweetest little no-bake treat: chewy, buttery, marshmallow-coated popcorn pressed into fun balls that are perfect for parties, movie nights, holidays, or a quick kids’ snack.
Full Recipe Introduction
If you grew up in the States like I did, there’s a good chance popcorn balls showed up at Halloween parties, school fall festivals, or church bake sales. This Marshmallow Popcorn Balls Recipe is my modern, easier spin on that classic. We skip the fussy sugar syrup and sticky thermometers and lean on mini marshmallows—so the whole batch comes together fast, with much less stress.
These marshmallow popcorn balls are sweet, a little salty, and wonderfully chewy. Think Rice Krispies treats, but with that familiar popcorn crunch. They’re the kind of dessert popcorn balls you can hand to a child without worrying about hard sugar shards, and you can dress them up with sprinkles, chocolate drizzle, or candy for any holiday.
I like making this popcorn balls recipe for:
- Halloween parties (orange and black sprinkles—done)
- Kids’ sleepovers (set out bowls of candy and let them build their own)
- Birthday dessert tables
- After-school “we made it through the week” treats
- Movie nights where you want something a bit more fun than a regular bowl of popcorn
Another thing I love? This marshmallow popcorn recipe uses pantry basics and doesn’t require the oven. You can make a big tray of homemade popcorn balls in under 30 minutes, let them set, and you’re ready to go.
And while I’m not going to call these health food, they’re a little kinder than the old-school corn syrup versions. You can control the sweetness, add nuts or whole-grain popcorn, and steer clear of extra dyes or mystery ingredients, if that matters to you.
Why You’ll Love This Recipe
- No candy thermometer needed – Marshmallows and butter do all the heavy lifting.
- Fast and easy – About 20 minutes of hands-on time; great for busy weeknights or last-minute party plans.
- Kid-friendly and party-ready – Perfect party popcorn treats for birthdays, class events, or Halloween.
- Flexible flavors – Add chocolate chips, sprinkles, crushed cookies, or candy to make it your own.
- Great for gifting – Wrap each ball in cellophane with a ribbon and you have a sweet little homemade gift.
- Crowd-pleaser – Sweet popcorn balls feel nostalgic for adults and exciting for kids.
- No-bake dessert – Keep the oven off on hot days and still make a fun treat.
- Scale up or down – Double the batch for a party, or halve it for a small family movie night.
Ingredients
This Marshmallow Popcorn Balls Recipe uses simple ingredients you probably already have.
- 10 cups popped popcorn (about ½ cup unpopped kernels)
- Use plain, air-popped, lightly salted, or low-butter popcorn. Avoid heavy butter microwave popcorn—it can make the balls greasy.
- 1 (10-ounce) bag mini marshmallows (about 5–6 cups)
- Mini marshmallows melt more evenly; if you use large marshmallows, chop them or measure about 40.
- ¼ cup (4 tablespoons) unsalted butter
- You can use salted butter—just reduce the added salt a bit.
- ½ teaspoon vanilla extract
- Real vanilla gives the balls that nostalgic, bakery-style scent.
- ¼ teaspoon fine sea salt or table salt
- A little salt keeps these sweet popcorn balls from tasting flat.
- 1–1½ cups mix-ins (optional) such as:
- Mini chocolate chips (freeze for 10 minutes first so they don’t fully melt)
- M&M’s or chocolate candies
- Colorful sprinkles or nonpareils
- Crushed pretzels
- Chopped peanuts, almonds, or cashews
- Crushed cookies (Oreos, graham crackers)
Ingredient Tips & Substitutions
- Popcorn:
- Air-popped popcorn works beautifully and keeps things a bit lighter.
- If you use microwave popcorn, pick a light or plain variety and taste it first—if it’s salty, you may want to skip the added salt.
- Butter:
- For a richer flavor, use European-style butter like Kerrygold.
- For dairy-free or vegan marshmallow snack balls, use a good-quality vegan butter.
- Marshmallows:
- Vegan marshmallows tend to be a bit firmer; you may need a splash of dairy-free milk as you melt them.
- Mix-ins:
- Avoid large hard candies; they make the balls tricky to shape and less pleasant to bite into.
- If you’re using chocolate chips or candy-coated chocolate, fold them in after the popcorn cools slightly so they don’t fully melt.
Directions
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Prepare your popcorn and pan.
- Pop your popcorn and measure out 10 cups into a large mixing bowl. Pick out any unpopped kernels—this step is important so no one cracks a tooth.
- Line a baking sheet with parchment paper or a silicone mat for the finished balls.
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Melt the butter.
- In a large pot (a Dutch oven works well), melt the 4 tablespoons of butter over low to medium-low heat.
- Keep the heat gentle; you want the butter melted, not browned, for that classic marshmallow flavor.
-
Add marshmallows and melt.
- Add the mini marshmallows to the pot and stir constantly with a rubber spatula or wooden spoon.
- Continue stirring until the marshmallows are fully melted and smooth—no lumps. This usually takes about 3–5 minutes.
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Flavor the marshmallow mixture.
- Remove the pot from the heat.
- Stir in the vanilla extract and salt.
- Taste a tiny bit (careful, it’s hot!) and adjust the salt if you like a more sweet-salty balance.
-
Coat the popcorn.
- Immediately pour the melted marshmallow mixture over the bowl of popcorn.
- Use a spatula to gently toss and fold until the popcorn is evenly coated. Work from the bottom of the bowl up, lifting rather than mashing.
-
Add mix-ins (if using).
- If you’re using heat-sensitive mix-ins like chocolate chips, let the mixture cool for 2–3 minutes first so they don’t melt into a blur.
- Sprinkle in your chosen mix-ins and gently fold them in. You want them distributed, but not crushed.
-
Let the mixture cool slightly.
- This step makes shaping easier and saves your hands.
- Let the coated popcorn sit for about 5 minutes. It should still be warm and sticky, but not too hot to handle.
-
Shape the popcorn balls.
- Lightly grease your hands with butter, oil, or cooking spray to prevent sticking.
- Scoop about ½ cup to ¾ cup of the mixture into your hands and gently press and roll it into a ball.
- Place each finished ball on the prepared baking sheet. Repeat until all the mixture is used.
-
Cool and set.
- Let the sweet popcorn balls cool at room temperature for at least 20–30 minutes so they firm up.
- If you’re in a hurry, you can pop the tray into the fridge for about 10–15 minutes.
-
Decorate (optional but fun).
- Once the balls are set, you can drizzle them with melted chocolate, add extra sprinkles, or stick a paper straw or popsicle stick into each one to make “popcorn pops.”
Servings & Timing
- Yield: About 12–14 medium popcorn balls (depending on size)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cooling/Set Time: 20–30 minutes
- Total Time: About 40–50 minutes
This makes a nice batch for a family gathering or small party. For a big crowd, I often double the recipe and make some plain and some “loaded” with candy.
Variations
You know what? This easy popcorn balls recipe is basically a blank canvas. Here are some fun ways to play with it:
- Chocolate Drizzle Popcorn Balls – Once the balls are set, drizzle them with melted dark or milk chocolate and a pinch of flaky sea salt.
- Peanut Butter Marshmallow Popcorn Balls – Stir ¼ cup creamy peanut butter into the melted marshmallow mixture for a richer, nutty flavor.
- Holiday Sprinkle Popcorn Balls – Use red and green sprinkles for Christmas, orange and black for Halloween, or pastel sprinkles for Easter.
- S’mores Popcorn Balls – Add mini chocolate chips and crushed graham crackers, then drizzle with chocolate after they cool.
- Salted Caramel Popcorn Balls – Mix in a handful of soft caramel bits and finish with a little extra sea salt.
- Dairy-Free or Vegan Popcorn Balls – Use vegan marshmallows and dairy-free butter; add a tablespoon of coconut oil if the mixture seems too thick.
Storage & Reheating
One of the perks of this Marshmallow Popcorn Balls Recipe is how well it keeps—if you can resist eating them all on day one.
-
Room Temperature Storage:
- Once completely cool, wrap each popcorn ball in plastic wrap or place them in individual treat bags.
- Store them in an airtight container at room temperature for 2–3 days. They’re best within the first 24–48 hours, when they’re soft and chewy.
-
Refrigerator Storage:
- You can refrigerate them, but they may firm up more than you’d like.
- If you do, bring them back to room temperature before serving so the texture softens again.
-
Freezer Storage:
- For longer storage, wrap each ball tightly in plastic, then place them in a zip-top freezer bag, removing as much air as you can.
- Freeze for up to 1 month.
- Thaw at room temperature (still wrapped) for 1–2 hours. The marshmallows will soften again as they warm.
-
Make-Ahead Tips:
- For parties, I like to make these easy popcorn balls the night before.
- Store them wrapped, in a cool, dry place. Don’t leave them in a warm car or near the oven—heat can make them slump and stick together.
Notes from My Kitchen
A few little things I learned after making this marshmallow popcorn recipe more times than I’d care to admit:
- Size matters.
- Smaller balls hold together better and are easier for kids to eat. Golf-ball to small baseball size works well.
- Don’t rush the cooling.
- If you shape the balls while the mixture is screaming hot, they won’t hold their shape as nicely, and your hands will not forgive you. Let it sit a few minutes.
- Greased hands are your friend.
- I know it sounds obvious, but the difference between greased and ungreased hands is the difference between tidy popcorn balls and marshmallow mittens.
- Salt is magic.
- A tiny bit of extra salt sprinkled on top gives these dessert popcorn balls a more grown-up taste without making them “too fancy” for kids.
- Watch the marshmallows.
- Don’t cook the marshmallow mixture too long. You want it melted and smooth, not browned or caramelized. Overcooking can make the balls tough instead of chewy.
If you’re making these with kids or grandkids, set up a little “decorating station” with bowls of sprinkles, candies, and maybe even tiny pretzels. Let them build their own marshmallow popcorn balls—yes, it’s a little messy, but those are the memories they talk about years later.
FAQs
1. Why are my popcorn balls falling apart?
They either need more marshmallow mixture or a firmer press when you shape them. Next time, add an extra cup of marshmallows or press the mixture together a bit more firmly with greased hands.
2. Can I use microwave popcorn for this recipe?
Yes, you can. Choose a plain or lightly buttered variety and taste for salt first—some bags are very salty, so you may want to skip the added salt.
3. How do I keep my hands from getting sticky?
Lightly coat your hands with butter, oil, or cooking spray before shaping. Re-grease as needed. This makes a huge difference.
4. Can I make these marshmallow popcorn balls without butter?
You can swap the butter for coconut oil or a good vegan butter. The flavor will change slightly (coconut oil adds a light coconut note), but they’ll still be delicious.
5. How long do homemade popcorn balls stay fresh?
They’re best within 1–2 days. After that, they may start to dry out a bit, though they’re still okay to eat for up to 3 days if stored well.
6. Can I color the marshmallow mixture?
Yes. Stir a few drops of gel food coloring into the melted marshmallow mixture after you remove it from the heat. This is fun for holidays or team colors.
7. Are these safe for very young kids?
For toddlers, make smaller, softer balls and skip hard mix-ins like nuts or hard candy. Always watch them while they eat, just like you would with regular popcorn.
8. Why did my chocolate chips melt into the popcorn?
The mixture was probably too hot when you added them. Next time, let the marshmallow-coated popcorn cool for a few minutes, then gently fold in frozen or chilled chocolate chips.
Conclusion
This Marshmallow Popcorn Balls Recipe takes everything I loved about those nostalgic popcorn balls from my childhood and makes them easier, softer, and a whole lot more fun. You get an easy popcorn balls treat that works for school parties, family movie nights, or holiday dessert tables—and you can customize them a hundred different ways with candy, sprinkles, or chocolate.
If you try these sweet popcorn balls, let me know how they turned out and what fun mix-ins you added. Leave a comment, share a photo, or pass the recipe along to another popcorn lover. And if you’re still in a snacking mood, you might enjoy exploring more kid-friendly treats like chocolate-covered pretzels, Rice Krispies treats, or caramel popcorn next.
Marshmallow Popcorn Balls
Ingredients
- 10 cups popped popcorn about 1/2 cup unpopped kernels; plain, air-popped, lightly salted, or low-butter; pick out unpopped kernels
- 10 ounces mini marshmallows about 5–6 cups; mini melt best; or about 40 large marshmallows, chopped
- 1/4 cup unsalted butter 4 tablespoons; salted butter ok, reduce added salt slightly
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt or table salt; adjust to taste
- 1 cup mix-ins up to 1 1/2 cups; such as mini chocolate chips, M&M’s, sprinkles, crushed pretzels, chopped nuts, or crushed cookies
Instructions
- Pop the popcorn and measure 10 cups into a large mixing bowl. Pick out and discard any unpopped kernels so they don’t end up in the balls. Line a baking sheet with parchment paper or a silicone mat for the finished popcorn balls.
- In a large pot or Dutch oven, melt the 1/4 cup (4 tablespoons) butter over low to medium-low heat. Keep the heat gentle so the butter melts but does not brown.
- Add the mini marshmallows to the pot and cook over low heat, stirring constantly with a rubber spatula or wooden spoon until completely melted and smooth, 3–5 minutes. There should be no lumps.
- Remove the pot from the heat. Stir in the vanilla extract and fine sea salt until evenly combined. Carefully taste a tiny bit (it will be hot) and adjust the salt if you prefer a more sweet-salty balance.
- Immediately pour the melted marshmallow mixture over the bowl of popcorn. Use a spatula to gently toss and fold the popcorn until it is evenly coated, working from the bottom of the bowl up and lifting rather than mashing.
- If using heat-sensitive mix-ins like chocolate chips, let the marshmallow-coated popcorn cool for 2–3 minutes so it is warm but not hot. Sprinkle in up to 1 to 1 1/2 cups of your chosen mix-ins and gently fold them in until evenly distributed without crushing them.
- Let the coated popcorn sit for about 5 minutes. It should still be warm and sticky but not so hot that it is difficult or unsafe to handle. This makes shaping easier and helps the balls hold their shape.
- Lightly grease your hands with butter, oil, or cooking spray. Scoop about 1/2 to 3/4 cup of the mixture into your hands and gently press and roll it into a firm ball about golf-ball to small-baseball size. Place each finished ball on the prepared baking sheet and repeat until all the mixture is used.
- Let the popcorn balls cool at room temperature for at least 20–30 minutes until firm and set. For faster setting, place the baking sheet in the refrigerator for 10–15 minutes.
- Once the popcorn balls are set, drizzle with melted chocolate, add extra sprinkles, or insert a paper straw or popsicle stick into each ball to make popcorn pops, if desired.
