Popcorn balls are soft, chewy, and filled with your favorite candies. These easy popcorn balls work year-round — simply swap the mix-ins for seasonal colors and decorations.
Popcorn Balls Are Easy to Make
These classic holiday treats are simple and require only a few common ingredients. The enjoyable part is customizing them with mix-ins — use Halloween-colored candies, Christmas sprinkles, or any combination you like.
Popcorn balls are a fun kitchen project for kids and adults alike. They’re easy to customize, and shaping them into uniform balls is quick once you have the right technique.
What Ingredients Are in Popcorn Balls?
- Light corn syrup
- Butter
- Water
- Confectioner’s sugar
- Mini marshmallows
- Vanilla extract
- Popped popcorn
- Candy or other mix-ins (optional)
What’s Needed To Make Easy Popcorn Balls?
- Large pot (for holding the popcorn)
- Medium saucepan
- Rubber spatula
- Parchment paper
- 1-cup measuring cup
- Cooking spray
- Candy thermometer (optional but helpful)
How To Make Popcorn Balls
Start by popping the popcorn. If you use pre-popped bagged popcorn, plan on about 2½ bags to yield roughly 20 cups of popped popcorn — measure to be sure. Remove any unpopped kernels, place the popped popcorn in a large pot or bowl, and add any candy mix-ins now.
In a medium saucepan over medium heat, combine the butter, light corn syrup, water, confectioner’s sugar, and mini marshmallows. Stir with a rubber spatula and heat until the mixture reaches about 245°F on a candy thermometer. If you don’t have a thermometer, simmer for about 4–5 minutes over medium-high heat until the mixture is bubbling and smooth.
Remove the saucepan from heat and stir in the vanilla extract. Carefully pour a portion of the hot candy mixture over the popcorn, stirring and turning the popcorn with a rubber spatula to coat. Continue adding the candy mixture in batches until all the popcorn is evenly coated.
To form the balls with minimal sticking, spray the inside of a 1-cup measuring cup with cooking spray and lightly coat your hands. Use the measuring cup to scoop the popcorn mixture, press it lightly, then tap the cup onto parchment paper to release the shaped popcorn. Finish shaping each ball by hand and set them on the parchment to cool and firm up.
Once cooled, store popcorn balls in an airtight container or zipper bag. They’ll stay fresh for about five days, though they’re best enjoyed the same day they’re made.
Popping Popcorn in the Instant Pot
If you prefer to pop kernels yourself, the Instant Pot is a convenient option. You’ll need 1½ cups of popcorn kernels and about 3 tablespoons of coconut oil. Use the SAUTE setting and wait until it indicates HOT after the oil has melted. Add a couple of test kernels and cover the pot. When those pop, add the rest of the kernels, spread them evenly with a spatula, and replace the lid. Shake the pot occasionally so the kernels pop evenly. When popping slows to a few seconds between pops, remove the popcorn and discard any unpopped kernels before using it for popcorn balls.
Recipe
Easy Popcorn Balls
Popcorn balls are soft and chewy and stuffed with your favorite candies. These easy popcorn balls aren’t just for Halloween — they’re perfect all year when you change the mix-ins for seasonal colors.
Ingredients
- 20 cups popped popcorn*
- ¼ cup butter
- ¾ cup light corn syrup
- 2 ¾ cups confectioner’s sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cold water
- 1 cup mini marshmallows
- 1 cup candy (candy corn, M&M’s, or other mix-ins)
Instructions
- Pop the popcorn using bagged popcorn or kernels. Remove any unpopped kernels and measure 20 cups into a large pot or bowl. Add candy mix-ins and set aside.
- In a medium saucepan over medium heat, combine butter, light corn syrup, water, confectioner’s sugar, and mini marshmallows. Stir until melted and smooth.
- Heat until the mixture reaches 245°F on a candy thermometer, or boil for about 4–5 minutes until bubbly and combined. Remove from heat and stir in vanilla.
- Carefully pour the hot mixture over the popcorn in batches, stirring with a rubber spatula to coat evenly.
- Spray a 1-cup measuring cup and your hands with cooking spray. Use the cup to scoop and shape the popcorn mixture, tapping the cup onto parchment paper to release each ball. Finish shaping by hand.
- Allow popcorn balls to cool and set. Store in an airtight container or Ziploc bag.
Notes
*If popping kernels, follow package directions. For Instant Pot popping: use 1½ cups popcorn kernels and 3 tbsp coconut oil. Set the Instant Pot to SAUTE until HOT, test with a few kernels, then add the rest and cover. Shake occasionally and stop when pops slow to a few seconds apart. Discard any unpopped kernels before using.
Yield & Nutrition
Servings: 12 popcorn balls. Calories per serving: about 287 kcal (estimate).