As the leaves turn amber and the air carries that whisper of crisp fall nights, I love gathering in my cozy kitchen with my two little trick-or-treaters by my side. There’s something magical about pulling together a homemade treat that both kids and grown-ups adore. That’s exactly why these Halloween Popcorn Balls shine: gooey marshmallow meets crunchy popcorn, festive candy sprinkles, and the warm comfort of something made with love. Picture the kids’ eyes lighting up when they see little eyeballs, pretzel sticks like spooky sticks, and vibrant candy pieces pressed into each ball. Grab your buttered hands and let’s roll up some magic for the season!
Why this recipe is great
These Halloween Popcorn Balls are a fall favorite for so many reasons:
- Nostalgic & fun: They evoke childhood memories of sticky fingers and sweet-salty bites, turning any gathering into a cozy, playful event. Traditional popcorn ball recipes use just three ingredients (popcorn, marshmallows, butter) making them super simple. Spooky Little Halloween+1
- Hands-on and customizable: This one is perfect for kitchen helpers—kids love pressing in the candy eyes, Pretzel sticks, and colorful candies. It’s creative and interactive, ideal for the festive mood.
- Quick to pull together: With about 10 minutes of prep and 5 minutes of cooking, you’ll have a treat ready in about 15 minutes total (plus cooling).
- Crowd-pleaser for parties or movie nights: Whether it’s a Halloween party or a cozy movie marathon, these hold up nicely (if stored properly) and bring that festive charm. A Table Full Of Joy
- Mix of textures and flavors: The marshmallow brings chewiness, popcorn brings crunch, pretzels bring salty contrast, candies bring sweet bursts—everything in one bite.
Halloween Popcorn Balls Ingredients Breakdown
Here’s our ingredient lineup for the Halloween Popcorn Balls, and I’ve included some substitutions so you can adapt to what you have at home.
Ingredients:
- ¼ cup salted butter, plus more for greasing baking dish and hands
- 4 cups mini marshmallows (or about 40 regular-sized marshmallows)
- 1 teaspoon vanilla extract
- 12 cups popped popcorn (store-bought or freshly popped; roughly ½ cup unpopped kernels)
- ½ cup Reese’s Pieces, divided
- ½ cup Peanut M&M’s, divided
- 1 cup pretzel sticks, broken into small pieces
- Candy eyes (optional, for fun decoration)
Substitutions & tips:
- Butter: You can use unsalted butter if you prefer, just add a pinch of salt to keep that sweet-salty balance.
- Marshmallows: Mini marshmallows melt faster and more evenly; if you only have large ones, go ahead—but chop them or allow a little more time to melt smoothly.
- Popcorn: Freshly popped kernels give you cleaner texture and fewer un-popped bits; if using store-bought, choose one without heavy coatings to let the marshmallow do its job. Some blogs recommend sifting out un-popped kernels by spreading popcorn on a cooling rack so the kernels fall through. A Table Full Of Joy+1
- Candy pieces: Reese’s Pieces and Peanut M&M’s bring color and flavor. Feel free to swap in any small candy (e.g., candy corn, mini chocolate chips, Halloween sprinkles) if you like.
- Pretzel sticks: They add salty crunch. If you prefer, you could use pretzel twists, broken pretzel rods, or even crunchy grain cereal for variation.
- Candy eyes: These are totally optional, but they give that festive Halloween “look” to each ball—think happy ghosts or monsters in edible form.
Step-by-step instructions
Here’s how to make these Halloween Popcorn Balls in your kitchen:
- Prepare your dish: Grease a 9 × 13-inch baking dish (or slightly larger) with butter and set aside.
- Pop the popcorn: Use your preferred method (air-popper, stovetop, microwave). Place the fresh popcorn into the prepared baking dish. If using store-bought, just pour in.
- Melt butter: In a large heavy-bottomed pot (or Dutch oven) set over medium-low heat, melt the ¼ cup salted butter.
- Add marshmallows: Add the mini marshmallows (or chopped large ones) to the pot. Stir occasionally until they’re fully melted and smooth.
- Add vanilla: Remove the pot from heat and stir in the teaspoon of vanilla extract until combined.
- Combine with popcorn: Carefully pour the marshmallow mixture over the popcorn in the baking dish.
- Stir in mix-ins: Add the broken pretzel sticks, half of the Reese’s Pieces, and half of the Peanut M&M’s into the mixture. Using a buttered silicone spatula (or greased hands), gently fold and mix until everything is evenly coated—yes, it’ll be sticky, but that’s how it holds together.
- Cool slightly: Let the mixture cool for 3-5 minutes so it’s easier to handle—still warm but not burning.
- Form the balls: Generously butter your clean hands. Scoop out a handful of the mixture and press it together, forming into a ball. Repeat with the remaining mixture until you’ve formed all the popcorn balls.
- Decorate & set: Place the shaped balls onto a buttered baking dish or piece of parchment paper. Press the remaining Reese’s Pieces, the remaining Peanut M&M’s, and candy eyes into the surface of each ball to decorate.
- Cool completely: Let the popcorn balls cool at room temperature until fully set before serving or storing.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Calories: ~149 kcal per serving (Serves 12)
Variations, storage, serving ideas
Variations
- Color-themed balls: Use gel food coloring in the melted marshmallow mixture to create spooky green, purple or orange popcorn balls. Many Halloween popcorn-ball recipes do this. A Table Full Of Joy+1
- Switch up candies: Swap in candy corn, mini chocolate chips, chopped candy bars, or Halloween themed sprinkles for fun texture and flavor changes.
- Flavor twist: Add a teaspoon of pumpkin pie spice or a drop of orange extract to the marshmallow mix for a fall twist.
- Nut-free version: If needing nut-free, omit the Peanut M&M’s and use plain M&M’s or sunflower-seed butter candies instead.
- Mini version: Make bite-sized popcorn balls for a party tray—just shape smaller and place in mini cupcake liners.
How to Store Halloween Popcorn Balls for Freshness
Store your popcorn balls in an airtight container at room temperature for up to 3-4 days for best texture. Avoid refrigerating, as the marshmallow coating may become too firm or sticky. If you notice some softening, a brief 5–10 second zap in the microwave (just enough to warm) will re-revive them.
Serving Halloween Popcorn Balls at Parties and Events
Serve these at a Halloween party alongside bowls of candy and popcorn mix for layering. You can also wrap individual popcorn balls in clear cellophane tied with orange or black ribbon for cute party favors. Place on a platter with fall leaves or spooky props for extra seasonal flair. They’re perfect as a simple dessert after spooky movie nights.
FAQs About Halloween Popcorn Balls
FAQs – Halloween Popcorn Balls
How many popcorn balls does this recipe make?
This recipe yields about 12 standard-sized popcorn balls when you use approximately 12 cups of popped popcorn and the listed quantities. Shape them smaller to make more—consistency in size is key.
Can I make this ahead of time?
Yes. You can shape the popcorn balls and store them in an airtight container at room temperature for up to 3–4 days. Keep them in a cool, dry place so they don’t become sticky.
How do I stop un-popped kernels from making the mix unpleasant?
Spread freshly popped popcorn on a cooling rack placed over a tray and shake gently—un-popped kernels fall through. This quick trick ensures every bite of your Halloween Popcorn Balls stays delicious and safe.
Can I wrap these as party favors?
Absolutely. Once the Halloween Popcorn Balls have cooled completely, wrap each in cellophane or a treat bag, tie with ribbon, and label. They make festive, fun party giveaways everyone will love.
Discover More Festive Treats
I hope these Halloween Popcorn Balls bring a smile to your home and a little sparkle to your seasonal spread! Once you’ve rolled up the last ball, why not check out more of my favorite festive creations: like No-Bake Orange Creamsicle Truffles, Pumpkin Snickerdoodle Donut Holes, Vanilla Christmas Cake Roll, 3-Ingredient Butter Cookies, Christmas Sugar Cookie Cheesecake, and Butterfinger Lush. And if you’re already in the mood for fall and Halloween recipes . Share the joy with friends over on my Facebook page and pin your favorites from Pinterest for later recipe inspiration. Happy baking, cozy treats & spooky fun!
Halloween Popcorn Balls
Ingredients
- ¼ cup salted butter plus more for greasing dish and hands
- 4 cups mini marshmallows or about 40 regular-sized marshmallows
- 1 teaspoon vanilla extract
- 12 cups popped popcorn roughly ½ cup unpopped kernels
- ½ cup Reese’s Pieces divided
- ½ cup Peanut M&M’s divided
- 1 cup pretzel sticks broken into small pieces
- candy eyes optional, for decoration
Instructions
- Grease a 9 × 13-inch baking dish with butter and set aside.
- Pop the popcorn using your preferred method or use store-bought. Add to the prepared baking dish.
- In a large heavy-bottomed pot over medium-low heat, melt the ¼ cup salted butter.
- Add the marshmallows and stir until completely melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Pour the melted marshmallow mixture over the popcorn in the dish.
- Add half of the Reese’s Pieces, half of the Peanut M&M’s, and all of the pretzel pieces. Gently mix with a greased spatula or buttered hands until evenly coated.
- Let the mixture cool for 3–5 minutes, just until cool enough to handle.
- With buttered hands, scoop and form the mixture into balls. Repeat until all popcorn is used.
- Press the remaining Reese’s Pieces, Peanut M&M’s, and candy eyes onto the outside of each ball to decorate.
- Place on parchment paper or a buttered surface and let cool completely before serving or storing.