Popcorn Snowballs Recipe
Irresistibly sweet and crunchy, Popcorn Snowballs are the ultimate snack! Perfect for parties or holiday celebrations, they’re a delightful treat everyone will love.
Servings: 12
Calories: 276kcal
Equipment
Ingredients
- 3 Tbsp canola oil
- 1/2 cup popcorn kernels
- 1/2 cup sugar
- 4 Tbsp butter
- 5 cups mini marshmallows
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1 cup M&Ms
- sprinkles or peanuts optional
Instructions
- Place a heavy-bottom Dutch oven or saucepan over medium heat. Add the oil and popcorn, stirring the kernels so that they are evenly coated. When the oil becomes hot and sizzles, add the sugar. Shake the pot or pan until the first few kernels pop. Place the lid on top and continue gently shaking back and forth while the remaining kernels pop. Once the popcorn stops, remove from the heat and place it into a large mixing bowl to cool.
- Next, in a small saucepan over medium heat, add the butter and marshmallows. Stir continuously until the marshmallows are melted. Remove from heat and add the salt and vanilla extract.
- Pour the marshmallow mixture over the popcorn and coat evenly. Add M&Ms, sprinkles, or nuts.
- Cover your hands with a light layer of butter or coconut oil. Form the popcorn mixture into 3" balls. Set them on a piece of wax (or parchment) paper to cool completely, about 30 minutes.
Notes
Recipe Source: Adapted from The Pioneer Woman, Popcorn Balls
Substitute butter for coconut oil (and omit chocolate candies) to make this recipe dairy-free.
To STORE Popcorn Snowballs, place them in an airtight container at room temperature. They will stay fresh for up to one week. For maximum freshness, keep them in a cool, dry place away from direct sunlight.
Nutrition
Calories: 276kcal | Carbohydrates: 42g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 107mg | Potassium: 21mg | Fiber: 1g | Sugar: 31g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.5mg
