Candy Corn Popcorn Balls

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 06/18/21
Candy corn popcorn balls recipe

​The Spruce Eats / Diana Chistruga
Prep: 30 mins
Cook: 2 mins
Total: 32 mins
Servings: 12 servings
Nutrition Facts (per serving)
225 Calories
7g Fat
41g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 225
% Daily Value*
Total Fat 7g 8%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 121mg 5%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 3%
Total Sugars 32g
Protein 1g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 22mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet and chewy, these candy corn popcorn balls are unbelievably easy to whip up for any last-minute Halloween parties. Just melt together marshmallows, popcorn, and candy corn, then press together—it's really that easy.

Ingredients

  • 2 ounces (4 tablespoons) unsalted butter

  • 4 cups mini marshmallows

  • 12 cups popcorn

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon salt

  • 1 1/2 cups candy corn

Steps to Make It

  1. Gather the ingredients.

    Ingredients for candy corn popcorn balls
    ​The Spruce Eats / Diana Chistruga

  2. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

    Line baking sheet with aluminum foil
    ​The Spruce Eats / Diana Chistruga

  3. Place the popped popcorn and the candy corn in a large mixing bowl and set aside.

    Popcorn in bowl
    ​The Spruce Eats / Diana Chistruga

  4. Place the butter in a microwave-safe bowl and microwave for 30 to 45 seconds until melted. Add the marshmallows and microwave for an additional 90 seconds to melt them. The marshmallows might not look melted at the end of this time, but once you stir them, they should liquefy. Stir to blend the butter and marshmallows, then add the vanilla and salt and stir again until the candy is well-mixed.

    Melt candy
    ​The Spruce Eats / Diana Chistruga

  5. Pour the marshmallow mixture over the popcorn and candy corn and stir until they are thoroughly combined. Allow the mixture to sit for a minute, to cool down the hot marshmallow.

    Pour marshmallow over mixture
    ​The Spruce Eats / Diana Chistruga

  6. Spray your hands with nonstick cooking spray and scoop up a handful of popcorn. Press it firmly between your hands, forming a ball shape. Make sure that the balls are compact; loosely-formed popcorn balls easily fall apart. If the balls don’t form at first, allow the mixture to sit for another minute, this seems to help them hold together.

    Make into balls
    ​The Spruce Eats / Diana Chistruga

  7. Place the popcorn balls on the prepared baking sheet and allow them to firm up at room temperature. Store the popcorn balls in an airtight container in a cool, dry room.

    Place popcorn balls on tray
    ​The Spruce Eats / Diana Chistruga

Recipe Tags: