Ingredients
Units
Scale
- 4 tablespoons of butter (unsalted or salted)
- 1 (10 oz) bag of regular-size marshmallows
- teaspoon vanilla extract
- 6 to 20 cups of Skinny Pop Popcorn or plain popped popcorn (about 1/2 a bag of SkinnyPop)
- Optional mix-ins: Halloween sprinkles, M&M’s, Candy corn.
Instructions
- Melt the Butter & Marshmallows: In a large pot over medium heat, melt 4 tablespoons of butter. Add the full bag of marshmallows and stir constantly until smooth and fully melted.
- Add Vanilla & Popcorn: Remove from heat and stir in 1 teaspoon of vanilla extract. Add 16–20 cups of popped popcorn and gently mix until evenly coated. Use a buttered or sprayed spatula to prevent sticking.
- Decorate & Mix: While the marshmallow mixture is still warm but not too hot, stir in Halloween sprinkles, candy corn, or M&M’s for a festive touch.
- Form into Balls: Grease your hands with butter or oil, or use Dash popcorn molds, and shape the mixture into 2–3 inch balls. Place on wax paper or parchment paper to cool.
- Cool & Store: Let the popcorn balls cool at room temperature or refrigerate briefly to set. Once firm, wrap each one in plastic wrap or store in an airtight container to keep them fresh.
Notes
- 💡 Tip: Make sure the popcorn is plain and unsalted, without added butter or seasoning, for best results.
