Popcorn Balls

12 servings
Prep Time 20 minutes
Total Time 20 minutes

Popcorn Balls are sweet, crunchy treats perfect for holidays! Kid-friendly snacks with salted popcorn, butter, corn syrup, vanilla, and sugar.

Childhood favorites like Popcorn Balls and Rice Krispies Treats are quick and easy Desserts that you can enjoy at any age and for any occasion!

Popcorn Balls on table


Whether as a fun treat for the weekend or a festive snack for the holidays, this recipe for Popcorn Balls is winner! These old fashioned Halloween favorites of crunchy popcorn covered with a sweet, buttery candy coating are great on their own or with any mix ins you can think of. Try them with candy, nuts, or even dried fruit – the sky is the limit.

This traditional Popcorn Balls recipe uses corn syrup instead of marshmallows for a sweet and crunchy texture. It’s similar to a candy coating instead of the gooey marshmallow texture of a Rice Krispie Treat. The candy coating sticks the popcorn together better, so you get perfect Popcorn Balls that won’t fall apart.

Popcorn Balls collage of prep steps

Popcorn Balls are a great party snack because you can make them ahead of time and they are usually allergy friendly. There are no nuts, popcorn is gluten free, and you could even swap out the butter for vegetable shortening to make them vegan! You can make festive Popcorn Balls, wrapped in colored cellophane, during the holidays for gifts. Make them golf ball size instead of softball size for bite sized treats!

The easiest way to make these Popcorn Balls is to simply use 2-3 bags of popcorn from the store, either buttered or plain flavored. If you want to use microwave popcorn or make your own fresh popcorn, we have tips to make sure they come out perfect every time.


Tips for Making Fresh Popcorn

  • You don’t need to pop the popcorn in oil, just heat a large pot (with lid) and once hot reduce to low heat. Add popcorn kernels and cover with lid. Shake pan every few seconds until time between popping is about 3 seconds.
  • Freeze popcorn kernels before popping your own corn to reduce the number of unpopped kernels. You can freeze kernels for up to 6 months and pop them from frozen.
  • Make popcorn in batches to keep the kernels from burning or crowding the pan and reducing the heat.

Popcorn Balls stacked up in serving bowl


  • Halloween Popcorn Balls: Mix in 1 cup candy corn or candy pumpkins to your popcorn mixture for fun Halloween Popcorn Balls. Make them even more fun with a few drops of orange food coloring when you add the vanilla.
  • Birthday Cake Popcorn Balls: Add in 1 cup white cake mix with the butter and vanilla and stir until smooth. Shape popcorn as usual and then roll in rainbow colored sprinkles or add sprinkles as you toss popcorn.
  • Chocolate Popcorn Balls: Pour butter-sugar mixture over popcorn and let cool a few minutes before stirring in 1 cup cocoa nibs or mini chocolate chips. Shape into balls.
  • Caramel: To make Caramel Popcorn Balls, add 1 cup brown sugar to sugar-syrup mixture. Once the hot mixture reaches the right temperature, add a can of sweetened condensed milk (14 ounces), butter, and vanilla extract and cook 1 minute. Pour in pans and shape popcorn into balls as usual.
  • Marshmallow: Reduce the corn syrup to ½ cup and add 1 cup mini marshmallows to the sugar mixture for extra gooey Popcorn Balls. For no corn syrup, use 10 ounces marshmallows, ½ cup butter, and ¼ cup sugar.

Popcorn Balls on table broken open

How to Use Microwaved Popcorn

If you want to use microwave popcorn, you’ll need 3-4 bags depending on how many cups cooked popcorn each bag yields. Use a regular butter flavor microwave popcorn, versus the extra butter or kettle corn. Leave out the salt in this recipe because microwave popcorn tends to be plenty salty on its own.



  • Serve: Popcorn Balls can be kept in a sealed container or wrapped in plastic wrap for up to 1 week at room temperature. They are freshest and best eaten within the first 3 days.
  • Store: You can keep Popcorn Balls in an airtight container in the refrigerator for up to 2 weeks, but they are best the first week. Bring to room temperature to soften Popcorn Balls.
  • Freeze: Wrap each Popcorn Ball tightly in plastic wrap and store balls in a freezer safe zipper bag. Freeze Popcorn Balls for up to 1 month and thaw at room temperature to serve.

Popcorn Balls stacked up in serving bowl

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Popcorn Balls

Popcorn Balls are sweet, crunchy treats perfect for holidays! Kid-friendly snacks with salted popcorn, butter, corn syrup, vanilla, and sugar.
Yield 12 servings
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 7 quarts popped popcorn , 28 cups
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract


  • Preheat oven to 200 degrees.
  • Line 2 baking sheets with wax paper.
  • Add popcorn to 2 disposable foil baking pans and place into oven to stay warm.
  • To a large saucepan add the sugar, corn syrup, water and salt, stirring well.
  • Cook to 235 degrees, whisking every few minutes.
  • Remove from heat and whisk in butter and vanilla extract.
  • Remove popcorn from oven and spread the sugar mixture over the two pans.
  • Toss popcorn well to coat.
  • Let cool for 2-3 minutes (or until it is not too hot to handle) then form into 3-4 inch thick balls with your hands.
  • Place onto baking sheets to cool completely before storing in airtight containers.


Note: Wearing food safe plastic gloves and keeping them wet between each ball will help prevent sticking.


Calories: 270kcal | Carbohydrates: 59g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 69mg | Potassium: 84mg | Fiber: 4g | Sugar: 39g | Vitamin A: 138IU | Calcium: 6mg | Iron: 1mg
Keyword: Popcorn Balls

Popcorn Balls Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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