These festive Easter Popcorn Balls are soft, chewy, and bursting with pastel colors—perfect for a holiday treat! They’re fun to make, easy to customize, and add a playful touch to any Easter celebration.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
10 cups popped popcorn (about ½ cup unpopped kernels)
4 tablespoon unsalted butter
1 bag (10 oz) mini marshmallows
½ teaspoon vanilla extract
Pastel food coloring (pink, blue, yellow, purple, or green)
½ cup pastel-colored sprinkles (optional)
Cooking spray or buttered hands, for shaping
Directions
Prepare the Popcorn:
Pop the popcorn and remove any unpopped kernels.
Place the popcorn in a large mixing bowl.
Make the Marshmallow Coating:
In a saucepan over medium heat, melt the butter.
Stir in the mini marshmallows, stirring continuously until fully melted and smooth.
Remove from heat and add the vanilla extract.
Color & Mix:
Divide the melted marshmallow mixture into separate bowls.
Add a few drops of pastel food coloring to each bowl and stir.
Pour the colored marshmallow mixtures over the popcorn and toss gently until evenly coated.
Shape the Popcorn Balls:
Lightly coat hands with cooking spray or butter to prevent sticking.
Scoop out handfuls of the popcorn mixture and press gently into ball shapes.
Place the popcorn balls on a parchment-lined baking sheet.
Decorate & Set:
While still sticky, sprinkle with pastel-colored sprinkles.
Allow to cool and firm up for 30 minutes before serving.
Servings and Timing
Prep Time: 15 minutes
Set Time: 30 minutes
Total Time: 45 minutes
Servings: About 10 popcorn balls
Calories: Approximately 150-180 kcal per popcorn ball
Variations
Chocolate Drizzle: Drizzle melted white or milk chocolate over the popcorn balls for added sweetness.
Mix-Ins: Stir in mini chocolate chips, crushed candy, or even mini marshmallows for extra texture.
Different Colors: Use different food coloring combinations to match any holiday or theme.
Flavor Twist: Add a pinch of salt for a sweet-salty contrast or mix in a little almond or coconut extract for extra flavor.
Storage/Reheating
Storage: Store the popcorn balls in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to prevent them from becoming too soft or sticky.
Freezing: I don’t recommend freezing these, as the texture can become chewy and less enjoyable after thawing.
Reheating: If they become too firm, briefly microwave them for 5-10 seconds to soften slightly before eating.
FAQs
How do I keep the popcorn balls from sticking to my hands?
I always coat my hands with cooking spray or a little butter before shaping the popcorn balls. This helps prevent the sticky marshmallow mixture from sticking to my fingers.
Can I use microwave popcorn?
Yes! Just make sure to use plain or lightly salted popcorn, as buttery or flavored varieties may alter the taste and texture.
Can I make these ahead of time?
Yes, I can make them a day in advance and store them in an airtight container. They are best enjoyed fresh but will stay soft for a couple of days.
What can I use instead of marshmallows?
If I want a different binding option, I can use melted white chocolate or a mix of honey and peanut butter for a slightly different flavor.
Can I make these without food coloring?
Absolutely! The popcorn balls will still taste great without food coloring, though they won’t have the same festive pastel look.
Conclusion
Easter Popcorn Balls are a fun, colorful, and easy treat to make for the holiday. I love how customizable they are, and they bring a festive touch to any Easter celebration. Whether making them with kids or serving them as a party snack, they’re sure to be a hit.
Recipe:
Easter Popcorn Balls
- Total Time: 45 minutes
- Yield: About 10 popcorn balls
- Diet: Vegetarian
Description
These Easter Popcorn Balls are a fun and festive treat, perfect for celebrating the holiday! Made with buttery popcorn, gooey marshmallows, and pastel colors, they’re chewy, sweet, and easy to customize. Add sprinkles or a chocolate drizzle for an extra special touch.
Ingredients
10 cups popped popcorn (about ½ cup unpopped kernels)
4 tbsp unsalted butter
1 bag (10 oz) mini marshmallows
½ tsp vanilla extract
Pastel food coloring (pink, blue, yellow, purple, or green)
½ cup pastel-colored sprinkles (optional)
Cooking spray or buttered hands (for shaping)
Instructions
Prepare the Popcorn
- Pop the popcorn and remove any unpopped kernels.
- Transfer to a large mixing bowl.
Make the Marshmallow Coating
- In a saucepan over medium heat, melt the butter.
- Stir in the mini marshmallows, mixing until fully melted and smooth.
- Remove from heat and add the vanilla extract.
Color & Mix
- Divide the melted marshmallow mixture into separate bowls.
- Add a few drops of pastel food coloring to each bowl and stir well.
- Pour the colored marshmallow mixtures over the popcorn and gently toss until evenly coated.
Shape the Popcorn Balls
- Lightly coat hands with cooking spray or butter.
- Scoop out handfuls of the popcorn mixture and shape them into balls.
- Place on a parchment-lined baking sheet.
Decorate & Set
- While still sticky, sprinkle with pastel-colored sprinkles.
- Let them cool and set for 30 minutes before serving.
Notes
For extra sweetness, drizzle melted white or milk chocolate on top.
Mix in mini chocolate chips, crushed candy, or extra mini marshmallows for variety.
Add a pinch of salt for a sweet-salty balance.
Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 10 popcorn balls
- Calories: Approximately 150-180 Kcal per popcorn ball
