Traditional Popcorn Balls

How to Make Traditional Popcorn Balls at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 10 cups popcorn
• 10 ounces mini marshmallows
• 1 stick butter
• 1 cup corn syrup
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• food coloring
• cooking spray

Instructions

1. 1

   Pop the popcorn. Use an air popper or stovetop method to pop 1/2 cup of popcorn kernels. Once popped, place the popcorn in a large mixing bowl.

2. 2

   Prepare a baking sheet by lining it with parchment paper or greasing it with cooking spray. Set aside.

3. 3

   In a large saucepan over medium heat, melt 1 stick of butter. Once melted, add 1 cup of corn syrup and 1 teaspoon of salt. Stir continuously for about 2-3 minutes until the mixture starts to bubble.

4. 4

   Add 10 ounces of mini marshmallows to the saucepan, stirring constantly until they are completely melted and the mixture is smooth, about 3-4 minutes.

5. 5

   Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. If desired, add a few drops of food coloring to achieve your preferred color, mixing until well combined.

6. 6

   Pour the marshmallow mixture over the popped popcorn in the large bowl. Use a spatula to gently fold the mixture into the popcorn until evenly coated.

7. 7

   Allow the mixture to cool for a few minutes until it is safe to handle. Then, lightly grease your hands with cooking spray and shape the popcorn mixture into balls, about the size of a baseball.

8. 8

   Place the formed popcorn balls on the prepared baking sheet to set. Let them cool completely, about 30 minutes, before serving or storing.

9. 9

   Store popcorn balls in an airtight container at room temperature for up to 1 week.