These Popcorn Balls Are the Perfect Halloween Treat!

Chef Cat De Orio shows Ben and Kellie how to make Popcorn Balls with Halloween candy. This is a totally easy and fun recipe for adults AND kids to enjoy together!

Thanks to our sponsors Conagra and Orville Redenbacher’s for helping put together this fun cooking demo! Now learn to make these Popcorn Balls at home!

All Treats, No Tricks Popcorn Balls
Makes 20 3-inch popcorn balls

Ingredients

16 to 18 cups popped popcorn, un-popped kernels removed, preferably Orville Redenbacher
1 stick (8 tablespoons) unsalted butter
2 cups confectioner’s sugar
30 large marshmallows
1 teaspoon vanilla extract
¼ teaspoon salt
Nonstick cooking spray, such as PAM Butter-Up
Assortment of fun-sized chocolate candies, such as Snickers, Reese’s peanut butter cups, Almond Joys, M&M’s, candy corn, etc., chopped
1 cup chopped fun-sized plain chocolate bars, such as Hershey’s

Directions

1. Line a large baking sheet with wax paper and set aside. Place popcorn in a large bowl; set aside.

2. Melt butter in a medium saucepan over medium heat. Add marshmallows and stir until melted. Slowly add confectioner’s sugar and stir until melted and fully incorporated. Remove saucepan from heat and stir in vanilla and salt.

3. Drizzle half of butter mixture over popcorn. Spray a nonstick heatproof rubber spatula with nonstick cooking spray and stir popcorn to coat. Add remaining butter mixture to popcorn; stir to coat. Set popcorn aside to cool slightly.

4. Spray both hands with nonstick cooking spray and grab a palm-sized serving of popcorn from bowl. Press popcorn flat onto work surface and place 2 pieces chopped candy in center. Fold popcorn around candy shaping it into a ball about 3 inches in diameter. Transfer to prepared baking sheet and repeat process with remaining popcorn.

5. Melt chopped plain chocolate in a bowl set over (but not touching) simmering water. Carefully drizzle melted chocolate over popcorn balls or dip half of each ball into melted chocolate mixture and then coat with remaining chopped candies.

6. Return popcorn balls to prepared baking sheet, chocolate-side up; let stand until set. Popcorn balls may be stored in an airtight container or individually wrapped in wax paper for up to three days.

Get more delicious recipes and cooking demos by heading to Pickler & Ben’s Recipe Archive