Marshmallow Popcorn Balls


Using marshmallows and melted butter instead of corn syrup in this popcorn ball recipe means you don't have to fuss with a candy thermometer--and your end product has a chewier, more manageable texture.

Marshmallow Popcorn Balls
Photo: Adam Albright
Total Time:
45 mins
12 popcorn balls


  • 14 cup popped popcorn

  • ¼ cup butter

  • 1 10 ounce package marshmallows

  • ½ - 1 teaspoon flaked sea salt

  • Red Food Coloring

  • Red sprinkles


  1. Preheat oven to 300°F. Remove any unpopped kernels from popcorn. Place popcorn in a shallow baking pan or roasting pan; keep warm in oven.

  2. In an 8-quart pot heat butter over medium-low heat until melted. Add marshmallows. Cook, stirring frequently, until melted. Stir in sea salt and a few drops red food coloring until light pink.

  3. Add popcorn to marshmallow mixture; stir gently to coat. Let cool until easy to handle. With buttered hands, quickly shape mixture into twelve 3-inch-diameter balls. Add sprinkles to coat. If desired, sprinkle with additional sea salt. Let stand until cool. Wrap each in plastic wrap. Store in an airtight container at room temperature up to 2 days or freeze up to 3 months.


Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. If frozen, let stand at room temperature for at least 30 minutes before serving.

Nutrition Facts (per serving)

155 Calories
5g Fat
26g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 155
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 147mg 6%
Total Carbohydrate 26g 9%
Total Sugars 15g
Protein 2g
Calcium 2mg 0%
Iron 0.4mg 2%
Potassium 33mg 1%
Folate, total 3.3mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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