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Halloween Popcorn Ball Treat Bites

A delightful mix of crunchy and chewy, these Halloween popcorn balls are a nostalgic treat that’s fun to make and eat, perfect for autumn celebrations.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cups popped popcorn Choose plain, air-popped popcorn.
  • 4 tbsp unsalted butter Can be substituted with coconut oil for dairy-free.
  • 1 10 oz bag mini marshmallows Or use marshmallow cream for a smoother texture.
  • 1/2 tsp vanilla extract Consider vanilla almond extract for a nutty twist.
  • As needed for coating Orange and black sanding sugar or sprinkles For a festive look, consider colored sanding sugar in purple or green.

Method
 

Preparation
  1. Start by placing the 8 cups of popped popcorn into a very large bowl. Set aside for later.
  2. In a saucepan over low heat, melt the 4 tablespoons of unsalted butter. Once melted, add the mini marshmallows and stir constantly for about 3 to 4 minutes until smooth.
  3. Remove the saucepan from heat and stir in the vanilla extract.
  4. Pour the melted marshmallow mixture over the popcorn and fold gently using a greased spatula to coat every piece.
  5. Allow the mixture to cool for about 2 to 3 minutes. Grease your hands lightly and form the mixture into 20 small balls, approximately 1 1/2 inches in diameter.
  6. While still slightly sticky, roll each popcorn ball in sanding sugar for a colorful, crunchy exterior.
  7. Place the coated popcorn balls on parchment paper and let them cool completely for about 15 minutes.

Notes

These popcorn balls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 4 days. To refresh their softness, microwave on low for 10-15 seconds.