Description
These Ghost Marshmallow Popcorn Balls are a fun and festive Halloween treat, combining sweet marshmallow-coated popcorn shaped into ghostly spheres and dipped in vanilla candy melts with candy eyes for a spooky finish. Easy to prepare and perfect for parties or a seasonal snack.
Ingredients
Popcorn Ball Mixture
- ¼ cup (58g) unsalted butter (half a stick)
- 10 ounces (280g) mini marshmallows
- ½ teaspoon pure vanilla extract
- 8-9 cups popped popcorn (from ½ cup unpopped kernels, with unpopped kernels removed)
Decoration
- 5 ounces (140g) vanilla flavored candy melts or white chocolate
- 20 candy eyes
Instructions
- Prepare the work surface: Line a large cookie sheet with a silicone mat or parchment paper to prevent sticking when forming your popcorn balls.
- Melt butter and marshmallows: In a heavy-bottom saucepan over low heat, gently melt the butter and mini marshmallows together, stirring constantly until smooth and fully combined. Remove from heat immediately and stir in the vanilla extract for flavor.
- Combine with popcorn: Quickly pour the melted marshmallow mixture over the popped popcorn in a large bowl. Stir well until all the popcorn is evenly coated, noting that the mixture will be quite sticky.
- Shape the popcorn balls: Butter your hands lightly to prevent sticking. Take handfuls of the coated popcorn and press them firmly to form ghost-shaped balls. Arrange the balls on the prepared cookie sheet.
- Melt candy melts: Place the candy melts in a microwave-safe bowl. Microwave at 50% power for 1 minute, stir, then heat again for 30 seconds at 50% power. Stir once more; continue microwaving in 20-second increments at 50% power, stirring after each, until smooth.
- Decorate the popcorn balls: Dip half of each popcorn ball into the melted candy, then immediately press candy eyes onto the dipped side to create ghost faces.
- Set and chill: Place the decorated balls back on the cookie sheet and refrigerate them for 1 hour to allow the candy coating to set firmly.
Notes
- Butter or oil your hands well before shaping the balls to prevent sticking and make it easier to form neat shapes.
- Always remove any unpopped kernels from the popcorn before mixing with marshmallow to avoid unpleasant bites.
- Store finished popcorn balls in an airtight container at room temperature. Consume within 2 days for the best freshness.