Rating: 4 stars
4 Ratings
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  • 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


Credit: Adam Albright

Recipe Summary

45 mins
12 popcorn balls


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; fat 5g; cholesterol 10mg; saturated fat 3g; carbohydrates 26g; mono fat 1g; insoluble fiber 1g; sugars 15g; protein 2g; vitamin a 136.6IU; niacin equivalents 0.2mg; folate 3.3mcg; sodium 147mg; potassium 33mg; calcium 2mg; iron 0.4mg.