• 4 Ratings

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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

155 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 10 mg cholesterol; 147 mg sodium. 33 mg potassium; 26 g carbohydrates; 1 g fiber; 15 g sugar; 2 g protein; 0 g trans fatty acid; 137 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 2 mg calcium; 0 mg iron;


4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0