Fall Festival Popcorn Balls
A great and easy twist on an old favorite perfect for Trunk or Treat, Fall Festivals, gatherings or parties!
Equipment
- Stove
- sauce pan or Dutch oven nonstick preferred
- Mixing bowl
- silicone or rubber spatula
- measuring cups
- popcorn popper microwave or stovetop
- parchment paper
- cellophane storage bags
- twine or curling ribbon
Ingredients
- 1/2 C popcorn, unpopped
- 1 10 oz bag miniature marshmallows
- 1 stick butter
- 1/2 C M & M candies Reese's pieces, candy corn and peanuts are also great to use.
Instructions
- Gather and measure all of your ingredients.
- Pop your popcorn, using your favorite method. I use my glass popcorn popper. No oil or salt needed. TIP: This may require two popcorn poppers if you use the microwave popcorn popper. Stovetop popcorn popper will be one load.
- NOTE: When removing the popcorn, make sure to remove all the kernels that did not pop. It was easy to tip my glass popcorn popper over and leave the kernels in the bowl as I removed the popcorn and added it to the mixing bowl.
- Add popcorn to a large mixing bowl.
- In a large Dutch oven, add butter and melt slowly on a low temperature.
- When butter is completely melted, pour in marshmallows and stir continually until all are melted and smooth.
- Pour the marshmallow mixture over the popcorn and gently stir with a rubber or silicone scraper to coat.
- TIP: Make sure that the mixture is cool enough to not melt the candy when added so that they don't lose color in the mixture. Adding M & M's in when you scoop and make the balls works well, too. If adding candy corn and peanuts, add them directly into popcorn mixture and stir before scooping.
- Place parchment paper on baking sheets or the counter where you want to place the popcorn balls to harden.
- With non stick cooking spray on your hands, begin to scoop out one half cup at a time and form into balls gently, pressing the mixture together. Spray your hands periodically to help with not sticking to your hands.TIP: I use a metal 1/2 C spoon shaped scoop so that all the balls will be closer to the same size.
- When shaped, place the popcorn balls onto the parchment paper to sit at room temperature until they completely cool and set.
- During the "setting" process, you may need to pack a few of them again to make sure that they don't loosen in the setting process and stay in a round shape.
- After the popcorn balls have set and keep their shape, add to a cellophane bag and tie with ribbon or twine for a festive look. Because of the marshmallow mixture, these may continue to be a bit sticky. TIP: Bags will keep the bags fresh and easy to transport to your event, or for guests to take home with them.
- These should be kept at room temperature after wrapping and should still stay fresh for up to 5 days, depending on your humidity level. Bags also help with this!
- Serve in a cute and festive way!
Notes
A great easy and new twist on an old popcorn ball favorite! Feel free to make them your own for the fall celebrations in your future.
These are even perfect for campfire evenings when s'mores need a break! Made ahead of time...it makes easy entertaining even better.
Feel free to make these larger. The 1/2 C size may appear small, but are so decadent that it's the perfect serving size...plus it makes more popcorn balls when making them smaller.
TIP: A tag with ingredients is always helpful when dietary needs of those you are serving are not known. Keeps everyone safe!