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Halloween Popcorn Balls

Makes 20 popcorn balls Prep time: 30 minutes
Course Dessert, Snack
Cuisine American
Keyword halloween popcorn balls
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 20
Calories 131kcal
Author Toni Dash


  • 16 cups popped popcorn (around 2/3 cup unpopped kernels)
  • 5 tablespoons unsalted butter
  • 1 16-ounce package mini marshmallows
  • Purple gel food coloring or color of your choice
  • Halloween sprinkles
  • Candy eyes
  • Paper straws


  • Place a piece of wax paper or parchment paper on the counter top for the popcorn balls to cool once they are made.
  • In a large stock pot or Dutch oven, melt the butter over medium heat.
  • Add the marshmallows and stir until melted. TIP: use a silicon spoon or spatula sprayed with non-stick spray to keep the mixture from sticking.
  • Remove the pan from heat and add three to four drops of purple gel food coloring. Stir until well mixed and the marshmallows are bright purple (or color of your choice).
  • Add the popcorn to the pan and stir to coat.
  • Spray hands with non-stick cooking spray and roll popcorn mixture into balls aproximately 3-inches in diameter. Squeeze to compact the balls.
  • Roll the popcorn ball in sprinkles, and press candy eyes into them (if desired).
  • Stick a paper straw into the top of each popcorn ball and allow to cool completely on the wax paper before serving.
    NOTE: if the popcorn balls begin to separate when the straw is inserted, squeeze the ball together and allow the set.


When forming the balls and rolling in sprinkles, move quickly so the balls do not harden and lose their stickiness which allows the sprinkles to stick.
This is a fun project for a few people to do in an assembly line style.


Calories: 131kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 19mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 105IU | Calcium: 2mg | Iron: 1mg