This Popcorn Balls recipe is the perfect classic holiday or halloween treat made three ways: marshmallow, caramel, and chocolate. A traditional popcorn ball recipe that’s easy to make with our pro tips, tricks and troubleshooting ideas.
Estimated reading time: 10 minutes
Holiday treats are one of the best parts of the season and if you’ve been a reader of The Busy Baker for any length of time you’ll already know how much we love a good holiday treat recipe. We’ve shared so many of our favourite easy treat recipes with you already, like this easy fudge, these cheesecake bites, this Nuts and Bolts Snack Mix, and this caramel popcorn. This Popcorn Balls recipe is one of our latest favourites for the holidays – the kids LOVE them, they’re easy and fun to make, and they’re easy to customize to your family’s favourite flavours!
Popcorn balls are made by combining popped popcorn with a sweet syrup or sugar mixture, typically made from sugar, corn syrup, and butter. Once cooled slightly, this sticky syrup is mixed with the popcorn and then formed into balls. The traditional method is a bit of an art form, balancing the syrup’s temperature and the popcorn’s freshness to create that perfect chewy bite.
But rather than fuss with a candy thermometer, we prefer to make these popcorn balls the easy way! Follow our tips and tricks below for a simplified version of classic popcorn balls that’s perfect for halloween or the holiday season!
For the perfect popcorn ball, it’s crucial to get the ratio of popcorn to sugar/marshmallow mixture just right. Too much of the sugar mixture and the balls will be too sticky; too little and they won’t hold together. Aim for a ratio where each kernel is lightly coated but not drenched. Be sure to follow the recipe as written to make sure you get this ratio right!
To keep your popcorn balls from becoming a sticky mess, lightly grease your hands with some spray oil before shaping them. This technique not only prevents sticking but also helps compress the popcorn into a more compact ball.
We don’t recommend working with gloves on as they will stick to the sugar mixture and can get stuck between the pieces of popcorn. Greasing your hands is the way to go!
Achieving the perfect chewy texture is all about timing. Allow the sugary-coated popcorn to cool just enough that it’s still pliable but not so hot that it burns your hands. Typically, letting it stand for a couple of minutes does the trick.
Shape them carefully by pressing them together firmly with your hands without crushing the popcorn. Aim for a tight, compact shape.
And don’t worry if the balls flatten a bit as you put them down – you can reshape them again if necessary before they harden. If they flatten a lot, it’s a sign that you’ve rolled them too soon. Try again in a few minutes when the mixture has cooled more.
For evenly sized popcorn balls, consider using a large ice cream scoop or a 3/4 cup measuring cup.
Store popcorn balls in an airtight container to maintain freshness. Add a piece of wax paper or parchment paper between layers to prevent sticking.
To avoid burns or sticky situations when forming the balls, ensure the balls are cool enough to handle safely before trying to shape them. You can then move in with your greased hands to shape the balls.
If your popcorn balls don’t stick together, the caramel or marshmallow mixture might be too hot or the ratio of popcorn to sugar mixture might be off. Be sure to follow the recipe exactly as written.
If your popcorn balls lose their shape, you’ve almost certainly shaped them too soon. Once you pour the sugary mixture over the popcorn and mix the popcorn and the sugar mixture, let it cool slightly before shaping. This will help the balls keep their shape.
If your popcorn balls are too sticky, you may have used too much of the sugar mixture or not enough popcorn. Try adding more popcorn to the mixture until you achieve a firmer consistency. Additionally, make sure to grease your hands well to prevent sticking during shaping.
If your popcorn balls are too dry and not holding together well, it’s possible that you didn’t use enough sugar mixture or you used too much popcorn. Be sure to follow the recipe as written for the correct ratio.
To make this recipe you’ll need this basic kitchen equipment (paid links):
- large skillet with a lid
- Silicone Spatula
- measuring cups and spoons
- large baking sheet
- Parchment Paper
- medium saucepan
One piece of kitchen equipment we LOVE for making any popcorn recipe is the Whirly Pop popcorn maker. It’s such a great kitchen gadget to have on hand for making popcorn on the stovetop!
Alternatively, you can use an air popper to air pop the popcorn instead of making it in a skillet, if making popcorn on the stovetop isn’t your speed.
We don’t recommend using microwave popcorn for this recipe as it contains a lot of flavours and additives that can affect both the flavour and texture of the end result.
Here’s what you’ll need to make this recipe, 3 ways (paid links):
- 1 1/2 cups popcorn kernels
- 6 tablespoons vegetable oil
- 1-2 teaspoons flaky salt
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/3 cup heavy cream
- 4 tablespoons butter
- 10 ounces marshmallows
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- 5 ounces marshmallows
- 7 ounces semi-sweet chocolate
Aside from the 3 basic recipe variations provided in this blog post (white marshmallow, chocolate and caramel), here are some other fun flavours:
- Nuts: add some crushed peanuts to the caramel popcorn balls for a nutty flavour.
- Snickers: add some crushed peanuts inside the caramel popcorn balls and a drizzle of melted chocolate on top so they taste like a Snickers bar!
- Peppermint: add some peppermint extract to the chocolate popcorn balls and add some crushed candy canes on top for a festive flavour.
- Candy: Add M&Ms to the chocolate popcorn balls for a candy coated variation on the classic popcorn balls.
- Dried fruit: add some dried fruit like cranberries or cherries to the marshmallow popcorn balls. Drizzle them with white chocolate and add some chopped pistachios for added colour.
- Cinnamon Spice: Add warm spices like cinnamon, ginger and nutmeg to the caramel popcorn balls for a fall-inspired treat.
Time needed: 15 minutes
Follow these steps for the perfect popcorn balls recipe!
- Pop the popcorn first.
Pour it out onto baking sheets and let it cool before making the marshmallow mixture.
- Make the marshmallow mixture.
Melt the butter and marshmallows (and other ingredients, depending on the flavour) and stir gently with a spatula.
- Pour the marshmallow mixture over the popcorn.
Try to stir or toss it together as much as you can.
- Let it cool.
It will be too hot to handle right away, so let it cool slightly. This will also help the balls to stay together when you form them.
- Form the balls with greased hands.
Don’t try to use gloves for this job – you’ll end up with a sticky mess. Spray your hands with a little bit of oil or cooking spray and roll the popcorn balls with your hands.
- Decorate.
Drizzle with melted chocolate, add sprinkles or crushed candy – whatever you like!
- Start by popping the popcorn and spreading it out on a baking sheet lined with parchment paper.
- Wipe out the pan with a paper towel and place the pan back onto the stove over medium low heat.
- Add the sugar and the water to the pan and let them melt. There’s no need to stir the sugar at this stage, but watch it carefully as it turns golden brown.
- Once the sugar has turned golden brown and is mostly liquified (at least 60-70%), stir it very gently with the silicone spatula until all the sugar crystals have disappeared.
- Lower the heat to the lowest setting and add the butter, one tablespoon at a time, mixing well with a silicone spatula (or a whisk, if you prefer) until it melts and incorporates completely.
- Gently stir in the heavy whipping cream.
- Once the caramel mixture is smooth and combined, drizzle the caramel sauce over the popcorn on one of the the baking sheets. Add the flaky salt on top. Toss the popcorn gently with a spatula, as the caramel sauce coats the popcorn, making sure every piece is coated.
- Let the caramel popcorn cool for a little bit until the caramel begins to harden and then form it into balls. Add some more flaky salt on top to serve, or store in an airtight container until ready to serve.
Do I need a candy thermometer to make popcorn balls?
No, you don’t need a candy thermometer to make popcorn balls. Follow the steps in the recipe to make 3 kinds of popcorn balls, including caramel, without a candy thermometer.
What are popcorn balls made of?
Popcorn balls are made of popcorn and a sugar mixture to hold them together. The sugar mixture can be made from marshmallows, chocolate and/or easy homemade caramel sauce.
Why won’t my popcorn balls stick together?
If your popcorn balls don’t stick together it could be because the sugar mixture is too hot. Be sure to roll the popcorn balls once the sugar mixture has cooled so they will stick together.
How many calories do popcorn balls have?
These popcorn balls have just under 180 calories per popcorn ball.
Can I use vegan marshmallows for popcorn balls?
Yes, as long as your vegan marshmallows melt and become sticky when heated, they can be used to make popcorn balls.
Why do my popcorn balls fall apart?
If you add too much popcorn or not enough sugar mixture the popcorn balls will have difficult staying together. Be sure to follow the recipe as written for the perfect balance between the sticky sugar mixture and the popcorn.
How long do popcorn balls last?
Popcorn balls last for about 3-5 days at room temperature, as long as they’re stored in an airtight container.
Can I use microwave popcorn for making popcorn balls?
We don’t recommend using microwave popcorn for this recipe as it contains a lot of flavours and additives that can affect both the flavour and texture of the popcorn balls.
We hope you love this recipe as much as we do! Let us know in the comments below, what’s your favourite treat flavour? We’d love to know!
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Popcorn Balls
Recipe: Equipment
- large skillet with a lid
Recipe: Ingredients
- 1 1/2 cups popcorn kernels
- 6 tablespoons vegetable oil
For the Caramel Popcorn Balls
- 1-2 teaspoons flaky salt
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/3 cup heavy cream
For the Marshmallow Popcorn Balls
- 4 tablespoons butter
- 10 ounces marshmallows
- 2 teaspoons vanilla extract
- 4 ounces melted white chocolate optional, for decoration
- sprinkles optional, for decoration
For the Chocolate Popcorn Balls
- 2 tablespoons butter
- 5 ounces marshmallows
- 7 ounces semi-sweet chocolate finely chopped
- crushed candy optional, for decoration
Recipe: Instructions
- Prepare 3 large baking sheets by lining them with parchment paper. Set them aside.
- Heat a large non-stick skillet over medium-high heat. Once the skillet is hot, add the 1 tablespoon oil and a couple of popcorn kernels. You'll know your oil is hot enough when the kernels pop.
- Add the popcorn kernels (about 1/2 cup at a time) to the hot oil and shake well. Put the lid on (a glass lid is preferable so you can see whats happening) and watch the popcorn kernels carefully – once they begin to pop shake the pan back and forth on the stovetop to prevent burning. Turn the heat down to medium or medium low and lift the lid a little (1 inch on one side) every now and then to release the steam.
- When you can't hear any more popping within 1-2 seconds, remove the pan from the heat, shake well (some kernels might continue to pop at this stage), remove the lid and pour the popcorn onto the prepared baking sheets to cool.
- Repeat this process until all the popcorn is popped and divide it evenly between the three baking sheets.
For the caramel popcorn balls
- Wipe out the pan with a paper towel and place the pan back onto the stove over medium low heat.
- Add the sugar and the water to the pan and let them melt. There's no need to stir the sugar at this stage, but watch it carefully as it turns golden brown.
- Once the sugar has turned golden brown and is mostly liquified (at least 60-70%), stir it very gently with the silicone spatula until all the sugar crystals have disappeared.
- Lower the heat to the lowest setting and add the butter, one tablespoon at a time, mixing well with a silicone spatula (or a whisk, if you prefer) until it melts and incorporates completely.
- Gently stir in the heavy whipping cream.
- Once the caramel mixture is smooth and combined, drizzle the caramel sauce over the popcorn on one of the the baking sheets. Add the flaky salt on top. Toss the popcorn gently with a spatula, as the caramel sauce coats the popcorn, making sure every piece is coated.
- Let the caramel popcorn cool for a little bit until the caramel begins to harden and then form it into balls. Add some more flaky salt on top to serve, or store in an airtight container until ready to serve.
For the Marshmallow Popcorn Balls
- In a medium non stick saucepan, melt the butter over medium heat. Add the marshmallows and vanilla extract and stir well until everything is melted and combined.
- Pour the marshmallow mixture over the other 1/3 of the popcorn on the baking sheet. Disperse as much as you can, let it cool for a bit, then form into balls. (It’s super sticky when it's too warm, but becomes a little less sticky when it’s cool enough to handle.)
- Add some melted white chocolate and sprinkles on top (optional) and serve or store in an airtight container until ready to serve.
For the Chocolate Popcorn Balls
- In a medium non stick saucepan, melt the butter over medium heat. Add the marshmallows and chopped chocolate and stir well until everything is melted and combined.
- Pour the marshmallow mixture over the other 1/3 of the popcorn on the baking sheet. Disperse as much as you can, let it cool for a bit and form them into balls.
- Add crushed candy on top (optional) and serve or store in an airtight container until ready to serve.
Recipe: Notes
Make-Ahead and Storage Instructions
Make these popcorn balls up to 5 days ahead of time and store in an airtight container at room temperature for up to 3-5 days.Other Important Instructions
You’ll use approximately 1/2 cup popcorn kernels for each flavour, and each of the 3 flavours makes only 1/3 of the whole recipe (30 popcorn balls in total, 10 of each flavour). If you’re only interested in preparing one flavour and making 30 popcorn balls of one flavour, triple the amount of the sugary mixture for that flavour.Timing Information
To make each flavour takes about 15 minutes, so be sure to account for about 45 minutes to make all three flavours.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.