Crisp, salty popcorn meets soft, gooey marshmallow in these Christmas Marshmallow Popcorn Balls, with bursts of candy and a sweet white chocolate drizzle. Plan on about 25 minutes total, with no oven and no candy thermometer.
Yield: About 16 balls | Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min
Christmas Marshmallow Popcorn Balls Recipe Ingredients
- 10 cups popped popcorn — The base of the balls. I’d use plain popped popcorn with no butter or salt, since the marshmallow mixture supplies the sweetness and seasoning.
- 10 oz (283 g) mini marshmallows — These melt into the binder that holds everything together. Mini marshmallows melt faster and more evenly than large ones.
- 1/4 cup (57 g) unsalted butter — Keeps the marshmallow mixture loose and glossy so it coats the popcorn and the balls don’t turn stiff. Unsalted lets the 1/4 tsp salt control the seasoning.
- 1/2 tsp vanilla extract — Adds a warm, rounded sweetness that balances the marshmallow.
- 1/4 tsp salt — A small pinch that keeps the sweet coating from tasting flat.
- Cinnamon — Add a small pinch to the marshmallow mixture if you want a warm spice note, adjusting to taste.
- 1/2 cup M&M’s candies — Mixed into the popcorn and pressed onto the outside for color. Hold some back for the outside of the balls.
- 1/2 cup white chocolate chips — Melted and drizzled over the finished balls for a sweet, creamy top layer.
- 1/4 cup Christmas sprinkles — Mixed in and pressed onto the outside. They stick best while the white chocolate is still wet.
- Cooking spray for shaping — Lightly coat your hands so the sticky marshmallow mixture doesn’t cling to your fingers while you shape the balls.
How To Make Christmas Marshmallow Popcorn Balls
- Melt the Marshmallow Base
Melt the butter and mini marshmallows in a large pot over low heat, stirring constantly. Low heat lets the marshmallows melt smoothly without scorching on the bottom. The mixture should look glossy and smooth with no lumps. Once melted, remove the pot from the heat and stir in the vanilla and salt. If you are using cinnamon, stir it in at this point as well. Pro Tip: I like to use a large pot so you have room to toss the popcorn later without spilling.
- Coat the Popcorn
Add the popcorn to the pot and gently toss until every piece is coated. Stir in most of the M&M’s and sprinkles, keeping a small handful of each back for the outside of the balls. Work gently so the popcorn stays light and doesn’t crush. Fold from the bottom up with a silicone spatula to spread the marshmallow evenly. If a few kernels stay bare, add them to the pot and toss again while the mixture is still warm.
- Shape the Balls
Lightly spray your hands with cooking spray. Working while the mixture is still warm, scoop out a portion and firmly press it into a tight, round ball about 3 inches across. Place each ball on parchment paper. Press firmly enough that the balls hold together, but don’t squeeze so hard that they turn dense. If the mixture cools and gets crumbly, warm it briefly in the pot over low heat. Re-spray your hands between balls, since the marshmallow gets stickier as it cools.
- Decorate the Outside
Melt the white chocolate chips in a microwave-safe bowl in short bursts, stirring between each one, until smooth. Drizzle the melted white chocolate over the balls, then press the reserved M&M’s and sprinkles into the surface while the chocolate is still wet. Let the chocolate set fully before stacking or packing the balls, so the decorations stay in place.
How To Serve And Store
Serve these on a holiday dessert tray, bag them for neighbors, or set them out next to the hot cocoa. They taste best the day they are made, when the popcorn is still crisp and the marshmallow is soft and chewy.
Storage
Store the balls in an airtight container at room temperature for up to 3 days. Keep them away from heat and humidity so the popcorn doesn’t soften. Refrigeration is not needed and can make the popcorn go stale faster.
Freezing
These don’t freeze well. The popcorn loses its crunch and the marshmallow turns hard and chewy once thawed, so make them fresh for the best results.
Frequently Asked Questions
Can you make these ahead of time?
Yes, you can make them up to 2 days ahead and store them in an airtight container at room temperature. Add the white chocolate drizzle shortly before serving for the crispest popcorn.
Why are my popcorn balls falling apart?
The marshmallow mixture usually cooled too much before shaping. Work quickly while it is still warm and soft, and press the balls firmly as you form them.
Can I use a different candy in place of M&M’s?
Yes, any small candy in bright holiday colors works. Chop larger candies so they mix in evenly with the popcorn.
More Recipes You’ll Love
- Christmas Snowman Oreo Balls
- Chocolate Beaver Cookies
- Christmas Braided Sweet Bread Wreath
- Christmas Cookie Platter
Follow Hailee Recipes on Pinterest for more easy festive treats.
Christmas Marshmallow Popcorn Balls Recipe
Ingredients
Method
- Melt the butter and mini marshmallows in a large pot over low heat, stirring constantly. Remove from heat and stir in the vanilla, salt, and cinnamon if using.
- Add the popcorn to the pot and gently toss until fully coated. Stir in most of the M&M's and sprinkles, reserving some for the outside of the balls.
- Spray your hands with cooking spray. Firmly press the warm mixture into tight, round balls about 3 inches across and place them on parchment paper.
- Melt the white chocolate chips in short bursts, drizzle over the balls, then press the reserved M&M's and sprinkles into the surface while the chocolate is wet. Let set before packing.
