Marshmallow Popcorn Balls

Marshmallow Popcorn Balls

These sweet and chewy Marshmallow Popcorn Balls are like little bundles of joy, perfect for Halloween or any time you need a festive treat! Made with extra marshmallow, each ball is filled with buttery, marshmallow goodness, giving you a rich and gooey texture with every bite. Shaped to be about the size of a tennis ball, they’re fun to eat, easy to make, and ideal for sharing.

Yield:
10-12 popcorn balls (about the size of tennis balls)

Ingredients:

10 cups popped popcorn (about 1/2 cup unpopped kernels)
1/2 cup unsalted butter
1 1/2 bags (15 oz) mini marshmallows (or about 15 oz total)
1/4 teaspoon salt
1 teaspoon pure vanilla extract

Instructions:

1. Prepare the Popcorn:
Pop the popcorn using your preferred method (air-popped or stovetop) and be sure to remove any unpopped kernels. You don't want any broken teeth! 
Place the popcorn in a large mixing bowl.
Tip: Freshly popped popcorn without added salt or butter works best, as it allows the marshmallow mixture to coat evenly.

2. Make the Marshmallow Mixture:
In a large saucepan, melt the butter over medium heat. Add the mini marshmallows and salt, stirring constantly until the marshmallows are completely melted and smooth. Remove from heat and stir in the vanilla extract.
Choosing Marshmallows: For the best results, use fresh, soft mini marshmallows that melt evenly into a smooth, creamy mixture.

3. Combine with Popcorn:
Immediately pour the melted marshmallow mixture over the popcorn in the large bowl. Using a spatula or wooden spoon, gently fold the popcorn and marshmallow mixture together until the popcorn is thickly coated.
Tip: Work quickly while the marshmallow mixture is warm to ensure an even, generous coating.

4. Form the Popcorn Balls:
Lightly grease your hands with butter or non-stick spray. Scoop a portion of the marshmallow-coated popcorn and press it together gently to form a ball about the size of a tennis ball. Continue until all the mixture is used, placing each ball on a parchment-lined baking sheet.
Tip: Greasing your hands prevents sticking, making it easier to shape the balls neatly.

5. Let Set:
Allow the popcorn balls to cool and set at room temperature for about 30 minutes before serving. Store in an airtight container at room temperature for up to 3 days.

Nutritional Information (Per Popcorn Ball):
Based on making 10 popcorn balls from the recipe
Calories: 220, Protein: 2g, Carbohydrates: 35g, Fiber: 2g, Net Carbohydrates: 33g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 15mg, Sodium: 100mg, Sugars: 22g, Glycemic Index: Medium

How to Package the Popcorn Balls for Halloween Treats:

• Individually Wrap: Wrap each popcorn ball in a square of wax paper or parchment paper, twisting the ends like a candy wrapper. This keeps them fresh and prevents them from sticking together.
• Use Cellophane Bags: Place each ball in a small cellophane treat bag and tie the top with a twist tie or festive ribbon. Look for orange or black bags to add a Halloween theme.
• Add a Personal Touch: Attach a small tag or sticker with a spooky message like “Happy Halloween!” or “Trick or Treat!” This adds a fun, personal touch that kids and adults will love.

Packaging the popcorn balls this way keeps them fresh, makes them easy to hand out, and ensures a hygienic treat for trick-or-treaters!

A Little More Information About These Popcorn Balls:

These Marshmallow Popcorn Balls are perfect for creating a nostalgic treat that’s chewy, sweet, and fun to make. The extra marshmallow coating gives each ball a rich, gooey texture that holds the popcorn together, making each bite irresistibly delicious. They’re ideal for Halloween, movie nights, or anytime you need a quick and delightful treat that everyone will enjoy!