Get ready to embrace the cozy vibes with these festive Popcorn Balls, a timeless treat that’s both sweet and nostalgic. Whether you’re crafting them for a fall gathering, a Halloween party, or simply as a fun snack to share, these popcorn balls are the perfect mix of crunchy, chewy, and sweet.
With marshmallows binding the popped corn together, each bite offers a delightful texture and a hint of vanilla that will have everyone reaching for seconds.
These are especially enjoyable when paired with a cozy Hot Chocolate on a chilly evening or a warming Pumpkin Spice Latte for that extra touch of seasonal flair. Perfect for making with friends or family, these popcorn balls bring back childhood memories and are also endlessly customizable—add a sprinkle of cinnamon, a drizzle of chocolate, or some festive candy for a colorful twist.
Why I Love This Recipe (And You Will Too)
- Fun and Festive: These treats are easy to shape and decorate, making them ideal for gatherings or even a kids’ activity.
- Warm Nostalgia: The familiar taste of marshmallow-coated popcorn brings back all the feels of fall and festive gatherings.
- Perfect Pairings: Pair with hot chocolate or a pumpkin spice latte for the ultimate cozy treat combo.
- Endless Variations: Add sprinkles, chocolate chips, or candy corn to make each batch unique and colorful.
Whip up a batch of these popcorn balls, and let the flavors and memories of fall unfold in every bite!
Popcorn Balls Recipe
Equipment
- Large roasting pan or microwave-safe bowl
- Heavy 2-quart saucepan
- Plastic bags (for shaping)
- Cooking spray
Ingredients
- 12 cups popped popcorn
- 1 cup white sugar
- ½ cup Karo light or dark corn syrup
- ¼ cup unsalted butter or margarine
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract such as Spice Islands
- ½ teaspoon baking soda
Instructions
- Preheat and warm popcorn: Preheat your oven to 300°F (150°C). Spray a large roasting pan with cooking spray and add the popped popcorn to the pan. Warm in the oven for about 5 minutes. (Alternatively, you can warm the popcorn in a large microwave-safe bowl on High for 1-2 minutes.)
- Prepare caramel coating: In a heavy 2-quart saucepan, combine 1 cup sugar, ½ cup corn syrup, ¼ cup unsalted butter (or margarine), and ½ teaspoon salt. Stirring constantly, bring the mixture to a boil over medium heat and allow it to boil for 2 minutes.
- Add vanilla and baking soda: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract and ½ teaspoon baking soda. The mixture will foam up slightly.
- Coat popcorn: Pour the caramel mixture over the warm popcorn, stirring well to coat evenly.
- Shape into balls: Cover your hands with two plastic bags and spray them lightly with cooking spray. Quickly shape the coated popcorn into twelve 3-inch balls, pressing gently to hold the shape.
- Cool and wrap: Allow the popcorn balls to cool completely, then wrap them individually in plastic wrap for storage. Enjoy!
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 181 kcal |
| Fat | 7 g |
| Cholesterol | 10 mg |
| Sugar | 19 g |
| Protein | 1 g |
Tips You Should Not Miss Upon!
- Use fresh popcorn: Freshly popped stovetop popcorn is best, but for a quick option with the kids, try Orville Redenbacher’s Naturals Simply Salted microwave popcorn.
- Remove unpopped kernels: Spread the popcorn on a baking sheet and remove any unpopped or burnt kernels to avoid biting into hard pieces.
- Melt marshmallows gently: After the butter turns golden, lower the heat and melt the marshmallows slowly to prevent burning.
- Avoid compacting: Shape the popcorn balls lightly without packing them too tightly so they’re easy to bite into.
- Grease your hands: Use butter or oil on your hands to keep the popcorn from sticking as you shape the balls.
- Store correctly: Serve the popcorn balls the same day if you can. Wrap them individually in plastic wrap and store them in an airtight container.
