Make this classic Halloween recipe using just three pantry staples. You won't find an easier recipe out there!
- PREP TIME15 mins
- COOK TIME20 mins
- TOTAL TIME35 mins
INGREDIENTS
- 3 Tbsps butter
- 8 oz mini marshmallows
- 6 cups popcorn
INSTRUCTIONS
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Pop microwave popcorn according to directions on box/preference. Set aside to cool. (After it's cool, you might consider creating a large sift using a cooling rack like this on a sheet pan (what I use) to spread the popcorn out on and sift out the unpopped kernels.)
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Melt three tablespoons of butter over medium heat in a large saucepan.
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Once butter is melted, add 8 ounces of mini marshmallows to saucepan and melt.
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When butter and marshmallows are smooth, turn off heat, quickly add popcorn and toss using spatula.
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Allow mixture to cool. In the meantime, coat wax paper with vegetable oil spray.
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When popcorn mixture is cool enough to handle, coat your hands with vegetable oil spray (trust me on this), grab approximately 1/2 cup of popcorn mixture and gently roll into a ball. Place on oiled wax paper to set. Repeat until all popcorn has been rolled into balls.
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Allow popcorn balls to set for at least one hour. Store in air-tight container.
NOTES
To customize, consider adding your favorite Halloween candy (chop into small pieces of larger than bite-size), Halloween-themed sprinkles or your favorite nuts.
You may also add food coloring to the butter and marshmallow mixture before adding the popcorn to create colored popcorn balls.
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