Halloween Popcorn Balls
Halloween Popcorn Balls are an easy and festive salty sweet treat that is sure to become an honored tradition. Flavored with marshmallow and optional Jell-O or pudding mix, you can magically customize the color and flavor to your heart’s content.
Popcorn Ball Recipe
These are so cute individually bagged for parties or as a special treat for your neighborhood crew! The base recipe gives you a marshmallowy popcorn ball that tastes so sweet. But if you’re looking for color, you will want to add a Jell-O or pudding mix of your choice. The Jell-O and pudding mix will add a little extra flavor oomph that takes these to the next level and are completely customizable to whatever you’re craving. To make the pictured colors, I used grape Jell-O, orange Jell-O, and white chocolate instant pudding mix.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
- 16 oz mini marshmallows
- 4 Tbsp salted butter – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
- 2 Tbsp water
- 1 (3 oz) box Jell-O or (3.4 oz) box instant pudding mix, powder only (if desired)
- 14 cups (84g) popped popcorn – You can pop fresh kernels or even use microwave popcorn.
How to Make Halloween Popcorn Balls
- In a large microwave-safe bowl, add the marshmallows, butter, water, and the Jell-O/pudding mix (if using).
- Microwave for 30 seconds and then stir. Repeat once more, until the marshmallows are completely melted.
- In an extra-large bowl, fold together the popped popcorn and marshmallow mixture until well combined.
- Using hands that are slightly damp with water, portion out the popcorn and gently press into balls and place on parchment paper to set up.
- Store in an airtight container for up to 3 days.
How should I store these popcorn balls?
Once formed, store your popcorn balls in an airtight container on the counter for up to 3 days!
Can I freeze these popcorn balls?
No this is definitely one dessert that I don’t recommend freezing. This is best eaten fresh or within 3 days.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Parchment paper – You will place the formed popcorn balls on parchment while they set up.
- Microwave safe bowls: I love how giant these are! They’re perfect for mixing up the popcorn balls and hold up well when microwaved.
- Popcorn popper – You can use microwave popcorn, but I prefer to pop the kernels myself because it is faster and more cost-effective.
Favorite Halloween Treats
Halloween Popcorn Balls
Ingredients
- 16 oz mini marshmallows
- 4 Tbsp salted butter
- 2 Tbsp water
- 1 box (3oz) Jell-O or (3.4 oz) instant pudding mix, powder only (if desired)
- 14 cups (84g) popped popcorn
Instructions
- In a large microwave-safe bowl, add the marshmallows, butter, water, and the Jell-O/pudding mix (if using).16 oz mini marshmallows, 4 Tbsp salted butter , 2 Tbsp water, 1 box (3oz) Jell-O or (3.4 oz) instant pudding mix, powder only (if desired)
- Microwave for 30 seconds and then stir. Repeat once more, until the marshmallows are completely melted.
- In an extra-large bowl, fold together the popped popcorn and marshmallow mixture until well combined.14 cups (84g) popped popcorn
- Using hands that are slightly damp with water, portion out the popcorn and gently press into balls and place on parchment paper to set up.
- Store in an airtight container for up to 3 days.
