Quick Kettle Corn Popcorn Balls

If you ask me, kettle corn popcorn balls are the perfect mashup of two classic snacks.

These sweet and salty treats combine the irresistible flavors of kettle corn with the fun, grab-and-go nature of traditional popcorn balls. Each bite delivers that familiar caramelized sugar coating along with just enough salt to keep you coming back for more.

They’re held together with a simple syrup mixture that sets up nicely without becoming too sticky or hard. A quick roll in some colorful sprinkles adds a festive touch that kids and adults both love.

It’s a crowd-pleasing snack that’s perfect for parties, holiday gatherings, or just a fun weekend project with the family.

What Kind of Popcorn Kernels Should I Use?

When it comes to popcorn kernels, not all varieties pop up the same way. Yellow kernels (sometimes called “butterfly” or “snowflake”) are the most common and create light, fluffy popcorn with irregular shapes and wings – perfect for catching all that sweet kettle corn coating. White kernels (also known as “mushroom” popcorn) pop up into round, sturdy balls that are great too, especially since they’re less likely to crumble when you’re forming the popcorn balls. For the freshest pop, check the package date and store your kernels in an airtight container – older kernels tend to have less moisture and might give you more unpopped kernels at the bottom of your pot.

Options for Substitutions

Making these fun popcorn balls? Here are some helpful substitution tips:

• Vegetable oil: You can swap vegetable oil with coconut oil, canola oil, or even light olive oil. For greasing your hands, cooking spray works great too!
• Popcorn kernels: Any type of popping corn works here, but avoid using pre-popped or microwave popcorn as they won’t give you the same fresh results.
• Marshmallows: Regular-sized marshmallows work fine – just use about 24 regular marshmallows instead of the tiny ones. You can also use marshmallow cream (about 1 cup) in a pinch.
• Butter: Feel free to use margarine or coconut oil instead. If using salted butter, reduce the added salt in the recipe by half.
• Granulated sugar: Brown sugar can work here too – it’ll give a slightly caramel-like flavor. You could also try coconut sugar, though it might change the color a bit.

Watch Out for These Mistakes While Cooking

The trickiest part of making popcorn balls is getting the timing right – adding the sugar too early or too late to your popping kernels can result in either burnt sugar or uncoated popcorn. To get it just right, wait until you hear the first few kernels pop, then quickly sprinkle in the sugar. Another common mistake is working with the marshmallow mixture while it’s too hot, which can lead to burns and misshapen balls – let it cool just enough so you can handle it comfortably, but not so long that it becomes too stiff to work with. Making these treats on a humid day can affect how well they hold together, so try to choose a dry day, and be sure to store them individually wrapped in plastic wrap or wax paper right after they’ve cooled to maintain their shape and prevent sticking. For the best results, keep your hands well-oiled throughout the shaping process, and work quickly but carefully to form evenly-sized balls before the mixture sets.

What to Serve With Popcorn Balls?

These sweet and salty popcorn balls are perfect for serving at parties or movie nights alongside other fun snacks! I like to create a snack board with a mix of treats – think chocolate candies, gummy bears, and maybe some salted nuts to complement the sweet-salty combo of the popcorn balls. Since these are pretty sweet, having some ice-cold beverages nearby is always a good idea – lemonade works great for kids’ parties, or you could go with hot chocolate in winter months. For a movie night spread, I’ll usually add some savory snacks like pretzels or potato chips to balance out all the sweetness.

Storage Instructions

Keep Fresh: These popcorn balls stay best when wrapped individually in plastic wrap or wax paper. Keep them at room temperature in an airtight container, and they’ll maintain their shape and crunch for up to 3 days. The plastic wrap helps prevent them from sticking together and keeps the moisture out.

Make Ahead: Planning a party? You can make these popcorn balls up to 2 days before your event. Just remember to wrap them well and store them in a cool, dry place. Avoid keeping them in humid areas as moisture can make them lose their crunch.

Package: These make great gifts! Wrap each ball in colorful cellophane or wax paper and tie with a ribbon. If you’re giving them as presents, it’s best to make them no more than 24 hours before gifting to ensure maximum freshness.

Preparation Time	10-15 minutes
Cooking Time	10-20 minutes
Total Time	20-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 7-10 g
• Fat: 35-40 g
• Carbohydrates: 100-110 g

Ingredients

• 3 tablespoons vegetable oil, with a little more to grease hands
• 1/2 cup high-quality popcorn kernels
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 6 ounces tiny marshmallows
• 2 tablespoons butter
• ~ a few drops of food coloring, if desired

Step 1: Set Up Your Workspace

Begin by preparing an ice cream scoop and lining a baking sheet with parchment paper.

This will be used later to spread out the popcorn, ensuring that it doesn’t stick and stays in a manageable area for the next steps.

Step 2: Pop the Popcorn

Pour 3 tablespoons of vegetable oil into a hand-cranked stovetop popper and place it over medium-high heat.

Add 1/2 cup of good-quality popcorn to the popper and close the lid securely.

While the pot is heating, combine 1/4 cup of sugar and 1 teaspoon of salt in a small bowl.

Once the oil is hot, pour the sugar and salt mixture into the popper and crank the handle to spread evenly.

Keep cranking as the popcorn pops, stopping every 60 seconds to maintain an even heat distribution.

When you hear several seconds between pops, remove the popper from heat promptly to prevent burning.

Step 3: Spread and Prep the Popcorn

Carefully pour the freshly popped popcorn evenly over the prepared baking sheet.

Take care to distribute it evenly, which will help with the next step of adding the marshmallow mixture.

Step 4: Prepare the Marshmallow Mixture

In a heavy-bottomed saucepan, melt 6 ounces of mini marshmallows and 2 tablespoons of butter over medium heat.

Stir frequently to prevent the mixture from burning.

If you’d like, you can add a few drops of food coloring to the melted mixture for a colorful twist, and mix well to incorporate the color evenly.

Step 5: Combine and Shape

Pour the melted marshmallow mixture evenly over the kettle-cooked popcorn on the baking sheet.

Use the ice cream scoop to mix and shape the popcorn into clusters or balls while the marshmallow mixture is still warm and pliable.

Work quickly, as the mixture will cool and harden.

Step 6: Cool and Serve

Allow the marshmallow-coated popcorn to cool completely on the baking sheet.

Once cooled, these sweet, crunchy treats are ready to be enjoyed.

Serve them at your next gathering, or package them for a delightful homemade gift.