Christmas Popcorn Balls
These Christmas popcorn balls have a light marshmallow coating that holds the popcorn together without hiding its craggy texture. Melt the butter and marshmallows gently, then shape the coated popcorn while it is still warm and pliable. Press just enough for each ball to hold together, leaving the popcorn pieces visible. The main version stays plain; candies or sprinkles are optional. These use a marshmallow binder, not the cooked-sugar syrup used in a different style of popcorn ball.
Ingredients for Christmas Popcorn Balls
- 1/3 cup popcorn kernels (70g), to yield about 10 cups popped popcorn
- 2 teaspoons neutral oil
- 4 tablespoons unsalted butter (1/2 stick; 55g)
- 10 ounces mini marshmallows (about 6 cups; 285g)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- Extra butter, as needed, for lightly coating hands
Plain or lightly buttered microwave popcorn can replace the stovetop-popped popcorn. Use about 10 cups, remove any unpopped kernels, and avoid very buttery varieties, which may be harder to coat.
How to Make Christmas Popcorn Balls
- Pop the corn: Heat the oil in a large, heavy-bottomed pot over medium heat. Add the kernels and cover, leaving a slight vent if the lid allows. Shake the pot occasionally. When popping slows to several seconds between pops, remove the pot from the heat. Measure about 10 cups of popped popcorn, discarding any unpopped kernels.
- Melt the binder: In a medium saucepan, melt the butter and marshmallows uncovered over low heat, stirring gently until smooth and runny with no large lumps, about 3 to 5 minutes. Remove from the heat and stir in the vanilla and salt.
- Coat the popcorn: Put the popcorn in a large heatproof bowl. Pour the warm marshmallow mixture over it and fold gently but thoroughly, until most pieces are lightly coated and begin to cling together.
- Shape the balls: Lightly butter clean hands. While the mixture is warm and pliable, gather it into 8 roughly rounded balls, each about 2 1/2 to 3 inches across. Press only until each ball holds together, keeping the popcorn pieces visible. Take care with the warm, sticky mixture.
- Let them set: Place the balls on a parchment-lined tray or plate. Let cool until they are no longer hot or overly tacky and can be lifted without falling apart, about 15 to 20 minutes depending on their size and the room conditions.
How to Keep Popcorn Balls from Falling Apart
Coat the popcorn thoroughly before shaping, then work promptly: the marshmallow binder becomes less pliable as it cools. If a portion feels loose, gather and press it gently until it holds. Lightly buttered hands help with sticking; avoid packing the balls so tightly that the popcorn gets crushed.
Optional Christmas Mix-Ins
For a colorful variation, let the coated popcorn cool briefly before gently folding in up to 1/2 cup red and green candy-coated chocolates or 1 to 2 tablespoons Christmas sprinkles. Adding candy while the coating is very hot can make it melt or smear. Leave the mix-ins out for the plain version.
Serving and Storing Popcorn Balls
Serve the popcorn balls on a plate, or package them individually once they have cooled and set. Store in an airtight container in a cool, dry place at room temperature for up to about 5 days. They have the best popcorn texture soon after making; even when stored airtight, they can become chewier and less crunchy over time.
Nutrition
Approximate nutrition per popcorn ball, based on 8 balls: 205 calories, 2g protein, 7g fat, and 35g carbohydrates. Per 100g: about 390 calories, 3g protein, 14g fat, and 66g carbohydrates. Values vary with ingredients and portion size.
Christmas Popcorn Balls
Equipment
- Large heavy-bottomed pot
- Medium saucepan
- Large heatproof bowl
- Parchment-lined tray
Ingredients
For the popcorn
- 1/3 cup popcorn kernels (70g), yielding about 10 cups popped popcorn
- 2 teaspoons neutral oil
For the marshmallow coating
- 4 tablespoons unsalted butter (1/2 stick; 55g)
- 10 ounces mini marshmallows (about 6 cups; 285g)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- Extra butter, as needed, for coating hands
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the kernels and cover, leaving a slight vent if possible.
- Shake the pot occasionally. When popping slows to several seconds between pops, remove it from the heat.
- Measure about 10 cups of popped popcorn and discard any unpopped kernels.
- Melt the butter and marshmallows uncovered in a medium saucepan over low heat, stirring gently until smooth and runny, about 3 to 5 minutes.
- Remove the saucepan from the heat and stir in the vanilla and salt.
- Put the popcorn in a large heatproof bowl. Pour the warm marshmallow mixture over it and fold gently until most pieces are lightly coated and begin to cling together.
- Lightly butter clean hands. While the mixture is warm and pliable, shape it into 8 balls, about 2 1/2 to 3 inches across each. Press just enough for each ball to hold together.
- Place the balls on a parchment-lined tray or plate. Cool until no longer hot or overly tacky and easy to lift, about 15 to 20 minutes.
Tips
- Work promptly while the marshmallow coating is warm and pliable.
- Coat the popcorn thoroughly before shaping so the balls hold together.
- Lightly butter your hands to reduce sticking.
- Press gently to keep the popcorn pieces visible and avoid crushing them.
- Take care when handling the warm, sticky mixture.
Variations
- Christmas Candy Popcorn Balls: After the coated popcorn cools briefly, gently fold in up to 1/2 cup red and green candy-coated chocolates or 1 to 2 tablespoons Christmas sprinkles.
- Microwave Popcorn Balls: Replace stovetop-popped popcorn with about 10 cups of plain or lightly buttered microwave popcorn, removing any unpopped kernels.