Easy Halloween Popcorn Candy Balls
This easy Halloween Popcorn Candy Balls recipe combines marshmallows, candy corn, and Reese’s candy with the perfect amount of gooeyness and sweetness. They’re a perfect treat for spooky season and make great party favors, too.
Servings: 20 - 24 popcorn balls, depending on size
Equipment
- Measuring cup
- large pot
- Large bowl
- Parchment paper (or wax paper)
- baking sheet
- Plastic gloves (optional)
Ingredients
- 10 cups of popcorn (popped, I used SkinnyPop Original popcorn (you will have some left over) you will only need one bag - there will be a bit leftover
- 4 tablespoons unsalted butter, half of a stick
- 1 10 ounce bag mini marshmallows (or one 10 ounce bag of regular marshmallows)
- ⅓ - ½ cup EACH of candy corn and Reese's Pieces
- candy eyes
- non-stick spray
Instructions
- Place a sheet of parchment paper or wax paper on a large baking sheet.
- In a large saucepan or Dutch oven, melt the butter over medium heat. When butter is melted, add the whole bag of marshmallows. Stir until melted completely. Remove pan from heat.
- Get out the largest bowl you own and pour in the 10 cups of popcorn. Then pour the marshmallow mixture over the popcorn so that it totally coats the popcorn. Using a buttered spatula or wooden spoon, combine the popcorn with the marshmallow mixture. Allow the mixture to cool slightly.
- Mix in HALF each of the candy corn and Reese’s candy into the popcorn mixture. Set the rest of the candy aside for now.
- Put on the plastic gloves and spray with non-stick spray or spray your hands with the non-stick spray (lightly). Form the popcorn mixture into balls, the size is up to you. Press some of the reserved candy into each ball and then add in the candy eyes. Let the popcorn balls cool and firm up on your parchment-lined baking sheet.
- It’s best to store popcorn balls wrapped in plastic wrap or store them in an airtight container at room temperature. They’ll stay fresh and delicious for 3-5 days.