Easy Popcorn Balls

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

These popcorn balls are the perfect sweet treat to satisfy your sweet tooth. They are just as yummy as our Caramel Marshmallow Popcorn and Rice Krispie Treats.

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A Childhood Favorite!

Does anyone else have memories of eating delicious, sticky popcorn balls when they were younger?!

WE DO! They were a favorite when we were kids, and they are now a favorite for our kids. We love them because they’re nostalgic but also because:

• They are delicious! Sticky and gooey and so yummy, these are loved by kids (and adults)
• Great for parties. Whether it’s a potluck, fall festive or Halloween party, these popcorn balls are a hit at any function.
• Change up the flavor (and the color!!) Add your favorite flavoring or a few drops of your favorite food coloring to easily customize these treats.

Ingredients

• Popcorn – We usually use plain, but lightly salted, buttered and kettled popcorn work. They just add a little more flavoring.
  • One 3.28 oz bag of popcorn contains 5 tablespoons of unpopped kernels or about 11 cups of popped corn. For this recipe, you can buy about 20 cups of plain pre-popped popcorn, pop ⅔ cup popcorn kernels, or pop 2 bags of plain microwave popcorn. 
• Powdered Sugar
• Mini Marshmallows
• Corn Syrup
• Unsalted butter – Salted butter and even margarine work too!
• Cold Water
• Food Coloring

How to Make Popcorn Balls

1. POPCORN. Pop popcorn and pour it into a large mixing bowl, removing any un-popped kernels.
2. 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. 
3. COMBINE. Carefully pour over the popcorn, stirring to coat each kernel.
4. SHAPE + COOL. Let cool a bit, then butter your fingers so you can easily handle and shape popcorn into 3–4-inch balls before they cool.

Wrap with plastic wrap and store at room temperature.

Recipe Tips

• Timing. If the syrup mixture is too warm when forming the balls, they will not hold their shape. If the syrup mixture cools too much, then it will be too hard to form. 
• Size. Make them any size you’d like. We made ours about 3-4 inches around, and that was a great size. You can make them smaller, larger or even add a popsicle stick to make it easier to eat.
• Variations. You can add fun ingredients to change these popcorn balls up a little. Be sure not to add too many extras. If the syrup mixture doesn’t cover the extra ingredients, then the balls won’t hold together. Some additions include:
  • festive sprinkles
  • mini M&M candies
  • chocolate chips – try different sizes and different flavors
  • mini marshmallows, regular or colored

Storage Tips

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

FREEZE. These old fashioned popcorn balls are easy to freeze!

• Freeze popcorn kernels. Keeping popcorn kernels frozen helps them maintain their moisture which allows them to pop better. You can even pop them straight from the freezer. Just allow for a little extra popping time.
• Freeze popped popcorn. You can also freeze the popped popcorn in an airtight container. It won’t actually freeze, but it will stay fresh for a couple of weeks.
• Freeze popcorn balls. Simply wrap each ball with plastic wrap then put them in an airtight freezer-safe container. Freeze for up to 2 weeks. Allow to thaw at room temperature then remove the plastic wrapping.

For more popcorn recipes:

Churro Popcorn

15 mins

Caramel Marshmallow Popcorn

20 mins

Homemade Kettle Corn

15 mins

Caramel Popcorn Recipe

15 mins

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 minutes mins

Cook: 5 minutes mins

Total: 20 minutes mins

Ingredients 

1x2x3x

• ▢ 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.
• Wrap with plastic wrap and store at room temperature.

Video

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

Nutrition information is automatically calculated, so should only be used as an approximation.