These Easy Popcorn Balls are so sticky and tasty, everyone will love them! They’re perfect for any party, holiday or get together and are so simple!
A childhood treat
Who here has memories of eating delicious, sticky Popcorn Balls when they were younger?! I DO!! In fact, that’s my only memory of them because I feel like they vanished from my life for a good 25 years or so until recently.
I saw these sweet treats at a school fair and asked my mom to find her recipe because I wanted to make some. I was so glad we found it because I knew these easy popcorn balls would be a hit with my own kids.
They weren’t just a hit with the kids, but the hubby, myself, my nieces and nephews, and my sisters all loved them!! Sure, they may cause a few cavities and should be made only on special occasions (or holidays like Halloween), but they were so good and reminded me so much of my childhood.
How to Make Popcorn Balls
This recipe is so simple! Here are the popcorn ball ingredients needed:
- light corn syrup
- powdered sugar
- mini marshmallows
- plain popcorn
- food coloring
Once you have these ingredients together, you will just need to follow a few steps to make these delicious marshmallow popcorn balls.
POPCORN. Pop popcorn and be sure to take out all kernels (we used 2 – 3.2 oz. bags of plain popcorn). Pour into a large bowl.
MARSHMALLOW MIXTURE. In a medium pot over medium heat, combine corn syrup, margarine, water, powdered sugar, food coloring and marshmallows. Heat and stir until mixture comes to a boil. Carefully pour this over the popcorn and stir to coat popcorn.
FORM BALLS. Let cool a bit and then butter fingers so you can easily handle and shape popcorn into 3-4 inch balls before they cool.
Tip: Wrap balls with cellophane or plastic wrap and store at room temp.
Variations – change it up
Don’t have bagged popcorn? One 3.28 oz bag of popcorn contains 5 tablespoons unpopped kernels or about 11 cups of popped corn. For this recipe you can buy about 20 cups of plain pre popped popcorn, pop 10 tablespoons of your own kernels, or pop 2 bags of plain microwave popcorn.
Food coloring. We ended up making pink marshmallow popcorn balls because that was the color I remember them being when I was young, but you can make them any color you’d like.
Size. You can also make them any size you’d like to maybe help limit the amount your kids consume. We made ours about 3-4 inches around, and that was a great size. But we are thinking we may even go smaller and add popsicle sticks to eliminate some of the mess and stickiness that comes with these. 😉
Popcorn Storage tips
Did you know you can freeze popcorn kernels? That’s right! Keeping them 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. 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.
Can I freeze popcorn balls? Yes, 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.
I love that we have this recipe again in our lives and that we can change them up by color (and flavor) for any occasion or event. They’d be great for holidays, parties, or any get together really.
For more popcorn recipes, check out:
- Birthday Cake Popcorn
- Caramel Marshmallow Popcorn
- Popcorn Bars
- Cookies and Cream Popcorn
- Birthday Cake Popcorn
- White Chocolate M&M Popcorn
Popcorn Balls Recipe
- 20 cups plain popcorn 2 - 3.2 oz bags
- 3/4 cup light corn syrup
- 1/4 cup margarine
- 2 tsp cold water
- 2 1/2 cups powdered sugar
- 1 cup marshmallows
- A few drops of red food coloring or color of choice
- Pop popcorn and be sure to take out all kernels. Pour into a large bowl.
- In a medium pot over medium heat, combine corn syrup, margarine, cold water, powdered sugar, food coloring and marshmallows. Heat and stir until the mixture comes to a boil.
- Carefully pour this over the popcorn, and stirring to coat each kernel.
- Let cool a bit and then butter fingers so you can easily handle and shape popcorn into 3-4 inch balls before they cool.
- Wrap with cellophane or plastic wrap and store at room temperature.