Halloween treats are always a hit, but there’s something special about the classic, sticky sweetness of Halloween Popcorn Balls. These colorful, crunchy, and perfectly chewy treats are fun to make and even more fun to eat!
They’re ideal for parties, trick-or-treat handouts, or just a spooky movie night at home. Made with simple ingredients like marshmallows and popcorn, these popcorn balls come together quickly, making them a great last-minute treat with a nostalgic, Halloween twist.
What makes this recipe stand out is how easy it is to customize. You can dye the marshmallow coating in festive shades of orange, purple, and green, or even add candy eyes for a ghoulish effect.
Pair these tasty treats with a warm Pumpkin Spice Latte to capture all the fall vibes, or enjoy them alongside a Candy Apple for a double-dose of festive fun. These popcorn balls are crunchy, sweet, and the perfect mix of fun and flavor to celebrate Halloween.
Why I Love This Recipe (And You Will Too)
- Nostalgic Flavor: That sweet, chewy marshmallow coating paired with crunchy popcorn brings back childhood memories of Halloween treats.
- Simple and Fun: These popcorn balls come together with just a few ingredients and are so much fun to shape and decorate.
- Perfect for Halloween Parties: Colorful and easy to customize, they’re always a hit at gatherings or movie nights.
Halloween Popcorn Balls Recipe
Equipment
- Large saucepan
- Candy thermometer (or cold water for testing)
- Large mixing bowl
- Wooden Spoon or Spatula
Ingredients
- For the Popcorn:
- 7 to 9 cups popped popcorn preferably not microwave
- For the Caramel Sauce:
- 1 cup sugar
- ⅓ cup water
- ⅓ cup light corn syrup
- 1 teaspoon salt
- ¼ cup butter
- 1 teaspoon vanilla extract added after cooking
Instructions
Prepare the Popcorn:
- Pop the corn (preferably using stovetop or air-popped) and place it in a large mixing bowl, ensuring it is free of unpopped kernels. Set aside.
Make the Caramel Sauce:
- In a large saucepan, combine the sugar, water, light corn syrup, salt, and butter.
- Cook over medium heat, stirring occasionally, until the mixture reaches 250°F (hard-ball stage) on a candy thermometer. If you don’t have a candy thermometer, you can test it by dropping a small amount of the mixture into cold water — it should form a hard ball when ready.
- If you prefer a softer caramel for drizzling, you can stop cooking at a slightly lower temperature.
Add the Vanilla:
- Once the caramel reaches the desired temperature, remove the saucepan from the heat and immediately stir in the vanilla extract.
Drizzle the Caramel Over Popcorn:
- Pour the caramel sauce in a thin stream over the popped popcorn, stirring constantly to coat the popcorn evenly.
- If you are making caramel popcorn clusters, allow the mixture to cool slightly before handling.
Shape into Balls (Optional):
- If you’d like to make popcorn balls, lightly grease your hands with butter or oil and shape the coated popcorn into balls while the mixture is still warm.
- Let the popcorn balls cool completely on a lined baking sheet.
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 222 kcal |
| Carbohydrates | 49 g |
| Sodium | 212 mg |
| Sugar | 43 g |
| Protein | 1 g |