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 1/2 cup unpopped kernels)
4 tbsp unsalted butter
1 bag (10 oz) mini marshmallows
1/2 tsp vanilla extract
Pastel food coloring (pink, blue, yellow, purple, or green)
1/2 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
