Popcorn Balls

Three tennis ball sized balls of popcorns on a bench infant of a decorative easter bunny and spring flowers.

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This popcorn balls recipe is so easy and for an Easter twist you can call them bunny tails and you have the cutest gluten free easter treat.

Prep Time10

Cook Time5

Total Time15

Course: Snack

Cuisine: New Zealand

Keyword: Popcorn Balls Recipe, Popcorn Balls, Marshmallow Popcorn Balls

Servings: Balls

Calories: 156kcal

Author: Stacey

Ingredients

8 cups popped popcorn 110 grams
3 cups marshmallows 150 grams
2 tablespoons coconut oil 35 grams
¼ cup white chocolate 40 grams
½ teaspoon vanilla extract
1 pinch salt

Metric - US Customary

Instructions

Heat a large saucepan (it needs to be big enough to hold all the ingredients) over a medium heat. Add the marshmallows, white chocolate and coconut oil.
Stir until they are melted and combined. Remove from the heat
Stir through vanilla extract and salt, and then stir through the popcorn so that all the popcorn is completely coated in the marshmallow mixture.
Lay out a sheet of baking paper, parchment paper or a non stick silicone mat on your bench top.
Roll handfuls of the popcorn into balls (bunny tails). Leave to harden, then store in an air tight container.
Enjoy

Video

Notes

Be sure to remove any unpopped kernels before you add the popcorn to the recipe. It's awful to bite into a hard popcorn kernel.
Using the method I've described the popcorn balls will have a soft chewy texture. If you would like them to be hard then you will ned to heat the melted marshmallow mixture until it reaches soft ball stage. You can use a candy thermometer to know when you are at the right temperature.
The mixture can be a bit sticky when you are rolling the balls. I rub a little coconut oil into my hands before I start, but you could also use cooking spray.
If you are making popcorn balls for a birthday party and what them to match a colour theme you can add food colouring when you add the vanilla extract and/or you can sprinkle on some sprinkles to the warm popcorn balls.
Store your popcorn balls at room temperature in airtight containers for up to five days.
Popcorn: I use plain popcorn, if you would like to pop your own there are step by step instructions for stovetop popcorn in my cinnamon popcorn recipe. But of course there is no judgment if you grab a bag of popped popcorn from the supermarket or a pack of microwave popcorn.
Marshmallows: When I made my bunny tails I separated out the marshmallows and used just the white ones, but you could of course make pink popcorn balls if you wish. Any sized marshmallows will work, including mini marshmallows which will melt a bit quicker than the large ones,
Coconut oil: This can be substituted for butter if you prefer.
White chocolate: If you would like to make these popcorn balls dairy-free you can leave out the white chocolate and double the coconut oil to four Tablespoons.
Salt: You can skip the salt, but I love my popcorn when it is both sweet and salty.

Nutrition

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