Loading…

The first handful always looks like it might not hold together. Then the marshmallow coating clings to the popcorn, the sprinkles stick to the outside, and these Christmas popcorn balls start to take shape. I like that each one is easy to pick up without needing a plate, and the red and green jimmies make the whole batch look festive without adding another step to the coating.

The texture depends on getting the marshmallows completely smooth before they meet the popcorn. I melt them slowly with butter and salt, then fold the mixture through the popcorn until there aren’t dry patches hiding at the bottom of the bowl. A little butter on your hands makes the shaping much less sticky, and a gentle squeeze is all these popcorn balls need to hold together.

Why These Popcorn Balls Need a Gentle Squeeze, Not a Hard Pack

The marshmallow mixture is the binder, not a second layer that needs to bury every piece of popcorn. Once you’ve folded until the popcorn is evenly coated, the mixture should look sticky and gathered, with plenty of popcorn still visible. That’s what gives each ball its light, airy bite instead of a dense, chewy center.

When you shape the mixture, press just enough to bring it together. A tight squeeze can crush the popcorn and make the finished ball feel compact. The batch is divided into ten balls, so each one gets a similar amount of coating and holds its shape without being packed solid. Roll each ball in the jimmies while the outside is still sticky; they cling to the coating instead of falling off onto the baking sheet. The result is a colorful outside with popcorn texture still intact inside.

What the Popcorn, Marshmallows, and Jimmies Each Bring

• Plain popped popcorn — Plain popcorn gives the sweet coating something crisp and lightly flavored to cling to. Choose unbuttered, unseasoned popcorn so its flavor doesn’t compete with the marshmallow mixture. The important prep detail is removing any unpopped kernels before coating.
• Mini marshmallows — Mini marshmallows melt into a smooth binder that can be folded through the popcorn. Their small size helps them melt evenly in the saucepan; use a fresh bag so the marshmallows aren’t dry or stuck together.
• Unsalted butter — Butter helps the marshmallows melt smoothly and adds richness. Unsalted butter lets the measured salt keep the coating balanced. The reserved butter has a separate job: it greases your hands for shaping.
• Vanilla extract — Vanilla rounds out the sweetness without changing the texture. Pure vanilla is lovely here, but a standard vanilla extract works; stir it in after taking the marshmallow mixture off the heat.
• Red and green jimmies — Jimmies add the bright Christmas colors and an extra little crunch on the outside. Their shape makes them easy to roll the popcorn balls through. Keep them ready before shaping so you can coat each ball while its surface is sticky.

From Smooth Marshmallow Base to Set Popcorn Balls

Clear the Popcorn and Prepare the Pan

Line a large rimmed baking sheet with parchment paper, then put the popcorn in a large heatproof bowl. Take time to remove unpopped kernels before you begin coating it. Having the lined pan ready gives you a place to set the finished balls without searching for supplies with sticky hands. Keep the sprinkles nearby for the shaping stage.

Melt the Marshmallows Until Completely Smooth

Melt three tablespoons of butter in a medium saucepan over low heat. Add the mini marshmallows and salt, stirring for four to six minutes until the mixture is completely smooth. Keep the heat low; turning it up to hurry the melting can scorch the mixture before all the marshmallows have melted. Remove the saucepan from the heat, then stir in the vanilla.

Coat the Popcorn and Shape Ten Balls

Pour the smooth marshmallow mixture over the popcorn and fold until it’s evenly coated. If you spot dry popcorn at the bottom of the bowl, keep folding so the coating is distributed throughout. Butter your hands with the remaining tablespoon of butter, then shape the mixture into ten balls, pressing gently to hold each one together. Roll each ball in the red and green jimmies and set it on the parchment-lined baking sheet.

Let the Outside Set

Leave the popcorn balls at room temperature for 20 to 30 minutes. The coating should set enough that each ball holds its shape when you pick it up. Don’t move them around repeatedly while they’re setting; give the coating time to firm up on the prepared sheet. Once set, they’re ready to serve or store.

Easy Ways to Change the Color or Make a Dairy-Free Batch

Questions That Come Up While Making Popcorn Balls

Christmas Popcorn Balls

Christmas popcorn balls are a festive no-bake treat made by folding plain popcorn into a smooth marshmallow mixture. Each ball is rolled in red and green jimmies for a colorful finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Setting time 25 minutes mins

Total Time 46 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

• 10 cups plain popped popcorn
• 4 tbsp unsalted butter divided
• 1 bag (10 oz) mini marshmallows
• 0.25 tsp salt
• 1 tsp vanilla extract
• 0.33 cup jimmies sprinkles red and green

Equipment

• 1 large rimmed baking sheet

Method

 

1. Line a large rimmed baking sheet with parchment paper.
2. Place the popcorn in a large heatproof bowl, removing any unpopped kernels.
3. Melt 3 tablespoons of the butter in a medium saucepan over low heat.
4. Add the marshmallows and salt; stir for 4 to 6 minutes, until completely smooth.
5. Remove from the heat and stir in the vanilla.
6. Pour the marshmallow mixture over the popcorn and fold until evenly coated.
7. Butter your hands with the remaining 1 tablespoon butter.
8. Shape the mixture into 10 balls, pressing gently to hold them together.
9. Roll each ball in the sprinkles and set it on the prepared baking sheet.
10. Let the popcorn balls stand at room temperature for 20 to 30 minutes, until set.

Notes

For easier shaping, work while the mixture is warm and lightly butter your hands. Store in an airtight container in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free version, use plant-based butter and dairy-free marshmallows.