Popcorn Balls (3-Ingredient Marshmallow Base)

If you’ve never made homemade popcorn balls before, consider this your nudge! This recipe couldn’t be easier to make – and requires only 3 ingredients + optional add-ins. Make a batch of homemade popcorn balls today!

Popcorn balls are similar to Rice Krispie bars, except popcorn is the base of the recipe instead of Rice Krispies. 

They’re the ideal sweet-slightly salty treat: Marshmallows and butter are melted together, serving as the “glue” of the recipe. Then popcorn is added and the mixture is shaped into balls. Optional M&Ms, other candy or peanuts may be added to the mixture.

I’ve loved popcorn balls (and popcorn cake) since I was a little girl.

Growing up, there was one house we absolutely had to visit on Halloween. An older woman named Clara made the most amazing homemade popcorn balls. It was the one trick-or-treating stop my mom couldn’t resist joining me at, and we’d each walk away with a popcorn ball—or two if we were lucky.

Fast forward to today, I still enjoy popcorn balls. So much so that I recently started making them – en masse for my friends and family – to the point of perfecting the recipe.

After some trial and error and a lot of taste testing, I’m sharing my go-to recipe with you.

Popcorn Balls With A Marshmallow Base

If you search for popcorn ball recipes on the internet, you’ll find two basic ways to make them: One with a Karo syrup (corn syrup) base, and one with a marshmallow base.

I prefer a marshmallow base. Why?

• They’re easier to make: Corn syrup-based popcorn balls require temperature cooking accuracy. Marshmallow-based popcorn balls do not. You just melt the ingredients and mix them all up. Plus, you can make a batch in less than 20 minutes.
• They’re easier to eat: Marshmallow-based popcorn balls stick together. You can pull off some of the popcorn ball and it won’t fall apart. Karo syrup-based popcorn balls tend to crumble and get messy.
• They taste better: I personally prefer popcorn balls with a marshmallow base because they’re gooey, buttery, and sweet.

For all these reasons, I stick to marshmallow-based popcorn balls. And trust me, no one is complaining.

What You’ll Need

The three basic ingredients you’ll need to make marshmallow popcorn balls area:

• Popcorn: I recommend using bagged salted popcorn. See below for more about why I recommend purchasing bagged popcorn instead of popping your own.
• Marshmallows: You can use mini marshmallows, large marshmallows, or giant marshmallows – they’re all the same.
• Butter: Regular salted butter works well for this recipe. If you’re using unsalted butter, add a pinch of salt to the marshmallow mixture to enhance the sweet/salty balance.
• Optional add-ins: I like to add some M&Ms to my popcorn balls. You could try adding gum drops or salted peanuts as well. Additionally, I like to add a pinch of salt to the marshmallow mixture to give the popcorn balls that addictive sweet-and-salty flavor.

What Kind Of Popcorn To Use

For homemade popcorn balls, I use store-bought bagged salted popcorn instead of popping my own.

Why?

Store-bought popcorn contains few or no unpopped kernels (old maids) – but when I pop popcorn at home, I can’t seem to get them all out. You really don’t want to break a tooth when eating a popcorn ball!

Also, store-bought salted popcorn is generally good tasting, fresh, and high quality. Homemade popcorn can turn stale or mushy depending on the popping method. You also run the risk of burning it.

My recommendation? Use bagged salted popcorn for consistent results. I like Valley Pop brand as it is popped in coconut oil and tastes great.

How To Make Homemade Popcorn Balls

Making homemade popcorn balls at home couldn’t be easier. It’s as close to a foolproof recipe as you’re likely to find. Here’s the process, in a nutshell:

• Melt butter over medium heat
• Add marshmallows and melt, stirring, until mixture is smooth
• Fold in popcorn
• Place popcorn mixture on a greased baking sheet
• Add M&Ms and other add-ins, if using

• When mixture is cool enough/safe to touch, grease hands and shape into popcorn balls; set aside
• Wrap each popcorn ball in plastic wrap or waxed paper

Popcorn To Marshmallow Ratio

After making many, many batches of popcorn balls, I’ve discovered the ideal ratio of marshmallow/butter mixture to popcorn: Essentially, for every ounce of marshmallows used, you’ll want to use (roughly) the equivalent in cups of popcorn.

For example, for a large 24-ounce bag of marshmallows (plus butter, see below) – you’ll use about that same amount of popcorn in cups, or slightly less: Start with 22 cups of popcorn and use up to 24 to get a mixture that holds together.

If that’s confusing… simply follow the recipe below!

Serving & Sharing Suggestions

Popcorn balls make a great treat to eat yourself – or to share with others. Here are a few ideas for serving and sharing:

• Make a huge batch of popcorn balls and give out as treats for Halloween in lieu of store-bought candy
• Bring as a fun item to a potluck meal – these can be made a day ahead of time
• Bring as a classroom treat
• Customize for different holidays by using holiday-themed M&Ms or other candy

Once you’ve made them a couple of times, you’ll be able to whip up a batch of popcorn balls in about 20 minutes. I hope you enjoy this simple recipe!