Description
These festive Easter Popcorn Balls are soft, chewy, and bursting with pastel colors, making them a perfect holiday treat for spring celebrations. Easy to make and fun to decorate, they’re a family-friendly favorite.
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
- Pop the popcorn and remove any unpopped kernels. Place the popcorn in a large mixing bowl.
- In a saucepan over medium heat, melt the butter. Stir in the mini marshmallows and cook, stirring continuously, until fully melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Divide the melted marshmallow mixture into separate bowls and add a few drops of pastel food coloring to each, stirring until evenly colored.
- Pour the colored marshmallow mixtures over the popcorn and toss gently until evenly coated.
- Lightly coat your hands with cooking spray or butter. Scoop handfuls of the mixture and gently press into ball shapes.
- Place the popcorn balls on a parchment-lined baking sheet and sprinkle with pastel-colored sprinkles while still sticky.
- Allow to cool and set for about 30 minutes before serving.
Notes
- Work quickly when shaping, as the mixture firms up as it cools.
- If the mixture becomes too stiff, gently reheat it over low heat for a few seconds.
- Store in an airtight container at room temperature for up to 3 days.
- Wet or lightly butter your hands to prevent sticking while shaping.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 popcorn ball
- Calories: 165 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg
