Easy Popcorn Balls {Made in 20 Minutes!}

Name: Popcorn Balls Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 (3.2-ounce) bags plain microwave popcorn; 2½ cups powdered sugar; 1 cup mini marshmallows; ¾ cup light corn syrup; 4 tablespoons margarine (or unsalted butter, plus more for your hands); 2 teaspoons cold water; a few drops food coloring of choice

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Popcorn Balls are an easy, old-fashioned dessert made with fluffy popcorn and a sweet, chewy marshmallow coating. They come together in about 20 minutes, make 24 3-inch balls or 18 4-inch balls, and are easy to customize with different colors for holidays and parties.

These were a favorite when we were kids, and now our kids love them too! The marshmallows and corn syrup help the popcorn balls hold their shape while keeping them chewy and easy to bite. Even better, there is no candy thermometer needed, making this classic treat simple enough to make with the kids.

If you love easy treats like these, try our Caramel Marshmallow Popcorn, Birthday Cake Popcorn, or Churro Popcorn.

Why You’ll Love It + Why It Works:

Quick + Easy. These Popcorn Balls come together in about 20 minutes with simple ingredients, making them an easy treat for parties and holidays.
Fun to Customize. Change the food coloring to match Halloween, Christmas, birthdays, or any celebration.
Great for Sharing. One batch makes about 24 3-inch popcorn balls or 18 4-inch popcorn balls, so there are plenty for parties, holidays, and family get-togethers.
Marshmallows Help Them Hold. Melted marshmallows make the coating sticky enough to hold the popcorn together while keeping the finished balls chewy.
Timing Matters. Let the mixture cool just enough to handle, then shape the balls while it is still warm and sticky so they hold together.

Popcorn Balls Ingredients

Plain microwave popcorn (2 3.2-ounce bags): Use fresh plain or lightly salted popcorn for the best flavor and texture. Avoid heavily buttered or strongly flavored popcorn since it can compete with the sweet marshmallow coating.
Powdered sugar (2½ cups): Sweetens the coating and helps it thicken enough to stick to the popcorn.
Mini marshmallows (1 cup): Melt into the coating and help the popcorn balls stay sticky, chewy, and easy to shape.
Light corn syrup (¾ cup): Helps bind the popcorn together and keeps the sweet coating smooth.
Margarine or unsalted butter (4 tablespoons): Adds flavor and richness to the coating. A little extra butter on your hands also keeps the sticky popcorn mixture from sticking while you shape it.
Cold water (2 teaspoons): Adds just enough moisture to help the ingredients melt together into a smooth coating.
Food coloring (a few drops, color of choice): Makes these easy to customize for holidays and parties. Add a little at a time until you reach the color you want.

Marshmallow popcorn ball being pulled in half .

How to Make Popcorn Balls

POPCORN. Pop popcorn and pour it into a large mixing bowl, removing any un-popped kernels.

CANDY SYRUP. In a medium saucepan over medium-high heat, combine powdered sugar, marshmallows, corn syrup, margarine, water, and food coloring. Heat and stir until the marshmallow mixture comes to a boil.

No candy thermometer needed. Be cautious about over-boiling the syrup as it causes the sugar crystals to harden too much when it cools.

COMBINE. Carefully pour over the popcorn, stirring to coat each kernel.

SHAPE + COOL. Let cool a bit, then butter your fingers so you can easily handle and shape popcorn into 3–4-inch balls. Place the shaped popcorn balls on parchment paper and let them cool completely before wrapping.

Wrap with plastic wrap and store at room temperature.

Kristyn’s Recipe Tips

Remove the Kernels. Pick out any unpopped kernels before adding the coating so no one bites into a hard kernel.
Do Not Overcook the Coating. Heat the marshmallow mixture just until it comes to a boil since cooking it too long can make the popcorn balls harder as they cool.
Shape Them Quickly. Lightly spray your hands with cooking spray, then shape the popcorn balls while the mixture is still warm and sticky. Press just firmly enough to hold them together so they stay chewy and easy to eat.
If They Fall Apart. Make sure the popcorn is evenly coated and shape the balls before the mixture cools too much. If they are not holding together, the coating may have cooled or there may be too much popcorn for the marshmallow mixture.
Switch It Up. Change the food coloring to match the occasion, such as orange for Halloween, red or green for Christmas, or a favorite color for birthdays. You can also add mini M&Ms, mini marshmallows, or even mini chocolate chips.
Make Ahead. Make the Popcorn Balls up to 5 days ahead of time, wrap each one tightly in plastic wrap, and keep them at room temperature until ready to serve.

5 from 144 votes

Popcorn Balls Recipe

By: Kristyn Merkley

Easy popcorn balls are so sticky and tasty, everyone will love them. They're perfect for any party, holiday, or get-together!!

Servings: 24

Prep: 15

Cook: 5

Total: 20

Popcorn Balls recipe on parchment paper close up image.

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Ingredients

▢ 2 (3.2-ounce) bags plain microwave popcorn
▢ 2½ cups powdered sugar
▢ 1 cup mini marshmallows
▢ ¾ cup light corn syrup
▢ 4 tablespoons margarine or unsalted butter, plus more for your hands
▢ 2 teaspoons cold water
▢ a few drops food coloring of choice

Instructions

Pop popcorn and pour it into a large bowl, removing any un-popped kernels.
In a medium pot over medium-high heat, combine powdered sugar, marshmallows, corn syrup, margarine, water, and food coloring. Heat and stir until the mixture comes to a boil.
Carefully pour over the popcorn, stirring to coat each kernel.
Let cool a bit, then butter your fingers so you can easily handle and shape popcorn into 3–4-inch balls before they cool. Place the shaped popcorn balls on parchment paper and let them cool completely before wrapping.
Wrap with plastic wrap and store at room temperature.

Notes

Make ahead of time. Wrap balls with plastic wrap and store them at room temperature for up to 5 days.

Serving suggestion. Make the balls a little bit smaller and insert a popsicle stick into the middle of each one before wrapping to eliminate some of the mess and stickiness that comes with these.

Nutrition

Serving: 1ball, Calories: 103kcal, Carbohydrates: 22g, Protein: 0.1g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Sodium: 31mg, Potassium: 2mg, Fiber: 0.01g, Sugar: 22g, Vitamin A: 84IU, Vitamin C: 0.005mg, Calcium: 2mg, Iron: 0.01mg

Recipe FAQ

How do I store Popcorn Balls?

Individually wrap cooled Popcorn Balls and store them at room temperature for up to 5 days.

Can I freeze Popcorn Balls?

I do not recommend freezing Popcorn Balls because the texture can change as they thaw. For the best results, wrap each cooled popcorn ball tightly in plastic wrap and store them at room temperature for up to 5 days.

Why are my popcorn balls falling apart?

Make sure the popcorn is evenly coated with the marshmallow mixture and shape the balls while the mixture is still warm and sticky. If they are falling apart, the mixture may have cooled too much or there may be too much popcorn for the coating.