Easy Popcorn Balls (3-Ingredient Marshmallow Base) + Video
If you’ve never made homemade popcorn balls before, consider this your nudge! This recipe couldn’t be easier to make – and requires only 3 ingredients + optional add-ins. Make a batch of homemade popcorn balls today!
Popcorn balls are similar to Rice Krispie bars, except popcorn is the base of the recipe instead of Rice Krispies.Â
They’re the ideal sweet-slightly salty treat: Marshmallows and butter are melted together, serving as the “glue” of the recipe. Then popcorn is added and the mixture is shaped into balls. Optional M&Ms, other candy or peanuts may be added to the mixture.
I’ve loved popcorn balls (and popcorn cake) since I was a little girl.
Growing up, there was one house we absolutely had to visit on Halloween. An older woman named Clara made the most amazing homemade popcorn balls. It was the one trick-or-treating stop my mom couldn’t resist joining me at, and we’d each walk away with a popcorn ball—or two if we were lucky.
Fast forward to today, I still enjoy popcorn balls. So much so that I recently started making them – en masse for my friends and family – to the point of perfecting the recipe.
After some trial and error and a lot of taste testing, I’m sharing my go-to recipe with you.
Popcorn Balls With A Marshmallow Base
If you search for popcorn ball recipes on the internet, you’ll find two basic ways to make them: One with a Karo syrup (corn syrup) base, and one with a marshmallow base.
I prefer a marshmallow base. Why?
- They’re easier to make: Corn syrup-based popcorn balls require temperature cooking accuracy. Marshmallow-based popcorn balls do not. You just melt the ingredients and mix them all up. Plus, you can make a batch in less than 20 minutes.
- They’re easier to eat: Marshmallow-based popcorn balls stick together. You can pull off some of the popcorn ball and it won’t fall apart. Karo syrup-based popcorn balls tend to crumble and get messy.
- They taste better: I personally prefer popcorn balls with a marshmallow base because they’re gooey, buttery, and sweet.
For all these reasons, I stick to marshmallow-based popcorn balls. And trust me, no one is complaining.
The Cost
This recipe costs about $8 to make 18-20 popcorn balls – that’s roughly 40¢ each without optional add-ins, a fraction of what store-bought popcorn balls or caramel corn treats typically cost around Halloween
What You’ll Need
The three basic ingredients you’ll need to make marshmallow popcorn balls area:
- Popcorn: I recommend using bagged salted popcorn. See below for more about why I recommend purchasing bagged popcorn instead of popping your own.
- Marshmallows: You can use mini marshmallows, large marshmallows, or giant marshmallows – they’re all the same.
- Butter: Regular salted butter works well for this recipe. If you’re using unsalted butter, add a pinch of salt to the marshmallow mixture to enhance the sweet/salty balance.
- Optional add-ins: I like to add some M&Ms to my popcorn balls. You could try adding gum drops or salted peanuts as well. Additionally, I like to add a pinch of salt to the marshmallow mixture to give the popcorn balls that addictive sweet-and-salty flavor.
What Kind Of Popcorn To Use
For homemade popcorn balls, I use store-bought bagged salted popcorn instead of popping my own.
Why?
Store-bought popcorn contains few or no unpopped kernels (old maids) – but when I pop popcorn at home, I can’t seem to get them all out. You really don’t want to break a tooth when eating a popcorn ball!
Also, store-bought salted popcorn is generally good tasting, fresh, and high quality. Homemade popcorn can turn stale or mushy depending on the popping method. You also run the risk of burning it.
My recommendation? Use bagged salted popcorn for consistent results. I like Valley Pop brand as it is popped in coconut oil and tastes great.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
How To Make Homemade Popcorn Balls
Making homemade popcorn balls at home couldn’t be easier. It’s as close to a foolproof recipe as you’re likely to find. Here’s the process, in a nutshell:
- Melt butter over medium heat
- Add marshmallows and melt, stirring, until mixture is smooth
- Fold in popcorn
- Place popcorn mixture on a greased baking sheet
- Add M&Ms and other add-ins, if using
- When mixture is cool enough/safe to touch, grease hands and shape into popcorn balls; set aside
- Wrap each popcorn ball in plastic wrap or waxed paper
Popcorn-to-Marshmallow Ratio
After making many, many batches of popcorn balls, I’ve discovered the ideal ratio of marshmallow/butter mixture to popcorn: Essentially, for every ounce of marshmallows used, you’ll want to use (roughly) the equivalent in cups of popcorn.
For example, for a large 24-ounce bag of marshmallows (plus butter, see below) – you’ll use about that same amount of popcorn in cups, or slightly less: Start with 22 cups of popcorn and use up to 24 to get a mixture that holds together.
If that’s confusing… simply follow the recipe below!
Serving & Sharing Suggestions
Popcorn balls make a great treat to eat yourself – or to share with others. Here are a few ideas for serving and sharing:
- Make a huge batch of popcorn balls and give out as treats for Halloween in lieu of store-bought candy
- Bring as a fun item to a potluck meal – these can be made a day ahead of time
- Bring as a classroom treat
- Customize for different holidays by using holiday-themed M&Ms or other candy
Once you’ve made them a couple of times, you’ll be able to whip up a batch of popcorn balls in about 20 minutes. I hope you enjoy this simple recipe!
Frequently Asked Questions
Q: How do you keep popcorn balls from sticking to your hands while shaping them?
A: Grease your hands well with butter or cooking spray before shaping – the marshmallow mixture is very sticky while warm. Let the mixture cool slightly first so it’s safe to touch, but not so long that it firms up and becomes hard to shape.
Q: Can I add candy corn or other mix-ins to popcorn balls?
A: Yes, though some mix-ins affect stickiness more than others. Add candy corn or similar add-ins right before shaping into balls, while the mixture is still warm (not hot). Heavier or moister mix-ins may slightly loosen the marshmallow’s grip, so fold them in gently and shape right away.
Q: How long do homemade popcorn balls stay fresh?
A: Wrapped individually in plastic wrap or waxed paper, popcorn balls stay fresh at room temperature for about 3 to 5 days. Keeping them wrapped is key. Unwrapped, they’ll dry out and lose their chewy texture much faster.
Q: Why are my popcorn balls falling apart instead of sticking together?
A: This usually means there’s too much popcorn relative to the marshmallow mixture. Stick close to the ratio in the recipe – roughly equal parts marshmallow ounces to popcorn cups – and make sure the popcorn is fully and evenly coated before shaping.
Q: Can I use large marshmallows instead of mini marshmallows?
A: Yes, mini and large marshmallows melt down to the same result – they’re the same product in different sizes. Use whichever you have on hand; there’s no need to adjust the recipe based on marshmallow size.
Popcorn Balls
For a medium-sized popcorn ball, take about 1 cup of the popcorn mixture and shape into a ball. You can make them larger or smaller, if desired.
Ingredients
- 24-ounce bag marshmallows
- 1/2 cup butter
- Roughly 24 cups popped popcorn
Optional add-ins (1/2 cup to 1 cup)
- M&Ms
- Gum drops
- Salted peanuts
Instructions
- In a large dutch oven or stock pot, melt butter over medium heat. Add marshmallows and stir until melted. Turn off heat.
- Slowly add the popcorn and mix with a large wooden spoon or rubber spatula. Ensure the popcorn is evenly coated.
- Pour popcorn mixture onto a large, greased baking sheet. Sprinkle with optional add-ins (M&Ms, gum drops or peanuts). When the popcorn mixture has cooled slightly and is safe to touch, grease your hands and take about a cup of the mixture and shape into balls. You can make smaller or larger popcorn balls, if desired.
- Eat the popcorn balls right away, or wrap each one in plastic wrap or waxed paper and store at room temperature.
can I add candy corn, read it may affect the necessary sticky factor
Hi Nancy – You can certainly add candy corn. Add the candy corn right before shaping into balls (it should be warm, not hot at this point).