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This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Children and grown-ups alike will love these easy Marshmallow Popcorn Balls that you can make with all the colors of the rainbow! They are perfect for Spring or just about any holiday and so much fun to make!
Every Spring when the blossoms start bursting forth on the trees, I get the song “Popcorn Popping” stuck in my head. Did you grow up singing that one too? Anyway, it always reminds me that it has been ages since the last time I made popcorn balls!
These marshmallow popcorn balls are super easy and fun to make and my girls are always begging to help. A single batch makes about 8-9 popcorn balls, but if you happen to be making them for a party you can have lots of fun making different colors and flavors.
Sometimes when I make layered rainbow jello, I have to buy the larger size boxes of jello in order to get specific colors and will have half the package leftover. These easy marshmallow popcorn balls are the perfect way to use those up because it takes 1 small package or 1/2 of a larger package of gelatin mix to color and flavor a batch of popcorn balls.
If you don’t want fruity popcorn balls at all, you can omit the jello altogether and just do plain white popcorn balls, dye them with food coloring , or decorate the popcorn balls with sprinkles, M&M’s, etc. But we love the fun, fruity flavor of the jello popcorn balls, especially cherry, grape, and lime.
You can literally make these for almost any holiday though, not just Easter. Use berry blue, cherry, and a batch of plain marshmallow popcorn balls for a 4th of July party, or lime and raspberry for Christmas. It’s totally up to you.
How to Make Marshmallow Popcorn Balls
Start by popping lots and lots of popcorn. You can use an air-popper if you have one, which does speed things up a bit since it’s so hands off, but I prefer stovetop popcorn. You need about 11-12 cups of popcorn for each batch of popcorn balls.
Melt butter in a large heavy duty pot. I love this gorgeous red dutch oven from Swiss Diamond that they sent me for Spring Sweets Week. Keep scrolling past the recipe card to see all the other recipes shared today by other Spring Sweets Week bloggers!
I think a heavy duty pan like a dutch oven is perfect for making treats like this because the marshmallows don’t scorch on the sides like with a thinner pan. I tried making these in the microwave once, but it made a gigantic mess, so I always stick to heating the butter and melting the marshmallows on the stovetop.
Once the butter is melted, stir in a 10-ounce package of miniature marshmallows and a 3-ounce box of flavored gelatin, along with 1 tablespoon of water. Cook and stir over medium heat just until the marshmallows are completely melted, then remove from the heat.
Add the popcorn and stir with a wooden spoon until all of the popcorn is coated in the gooey, sticky marshmallow mixture.
The next part gets messy, but it’s lots of fun. Rub your hands with a little butter so the popcorn doesn’t stick to them and scoop about 1 cup of the mixture out, shaping it and pressing it into a compact ball then setting it on a baking sheet lined with waxed paper while you form the remaining popcorn balls. Be careful as the melted marshmallow mixture might be hot, especially on little hands if your kids are helping you!
It helps to spray a measuring cup with cooking spray and using it to scoop out evenly-proportioned marshmallow popcorn balls. You may need to re-butter your hands partway through the process.
If the popcorn balls aren’t holding their shape very well, give them a few minutes to cool, then squeeze them together again.
These easy marshmallow popcorn balls are best fresh or eaten within a day or two. They are especially fun wrapped up in cellophane and given out individually for a special treat that kids will love!
More Fun Dessert Recipes
- Puppy Chow (aka Chex Mix Muddy Buddies)
- Soft Funfetti Whoopie Pies
- Best Homemade Granola Bars
- Chocolate Peanut Butter No Bake Cookies
- Rocky Mountain Avalanche Bars
- Grandpa Johnson’s Easy Homemade Rocky Road Fudge
- Easy Caramel Pecan Brownies
- Twix Caramel Popcorn
- 1 (10 ounce) package miniature marshmallows
- 1/4 cup butter
- 1 tablespoon water
- 1 (3 ounce) package Jello gelatin, any flavor
- 12 cups popcorn
- Melt butter in heavy bottom pan. Add marshmallows, water, and jello and cook over medium heat until marshmallow are melted.
- Add popcorn and stir until completely coated. Butter hands and shape into 8-9 balls, setting each ball on waxed paper when done. Store in an airtight container. Best eaten within 1-2 days.
Adapted slightly from All Recipes.
Amount Per Serving: Calories: 238Saturated Fat: 3gCholesterol: 13mgSodium: 115mgCarbohydrates: 45gFiber: 2gSugar: 26gProtein: 3g
Monday #SpringSweetsWeek Recipes
- A PEEP into the Upcoming #SpringSweetsWeek Festivities by Culinary Adventures with Camilla
- Blueberry Shortbread by Cindy’s Recipes and Writings
- Carrot Cake Balls by Strawberry Blondie Kitchen
- Carrot Cake Cupcakes by A Day in the Life on the Farm
- Carrot Cake Nest Cookies by Hezzi-D’s Books and Cooks
- Carrot Cake Swirl Cheesecake by Cheese Curd In Paradise
- Coconut Lemon Pound Cake by The Crumby Kitchen
- Cream Cheese Sugar Cookies by Kelly Lynn’s Sweets and Treats
- Lemon Blueberry Scones by A Joyfully Mad Kitchen
- Easy Marshmallow Popcorn Balls by House of Nash Eats
- Easy Peanut Butter Cornflake Bars by Creative Southern Home
- Healthier Orange Julius Copycat by Simply Inspired Meals
- Individual Italian Easter Breads by Cookaholic Wife
- Lemon Blueberry Croissant Bread Pudding by The Freshman Cook
- Lemon Cream Pie by Home Sweet Homestead
- Lemon Ricotta Stuffed Crepes with Cherry Syrup by Cooking With Carlee
- Mini Key Lime Cheesecakes by Karen’s Kitchen Stories
- Mini Strawberry Mousse Tarts by A Savory Feast
- Orange Pineapple Nice Cream Pops by Crumb Top Baking
- PB&J PEEPSomars by A Kitchen Hoor’s Adventures
- Peach Blueberry Upside Down Cake by The Tip Garden
- Peeps Shortbread Checkerboard by Jolene’s Recipe Journal
- Roasted Strawberry Mousse Tart by The Gingered Whisk
- Soft Frosted Lemon Cookies by Kate’s Recipe Box
- Spring Fruit and Rice Krispies Treat Kabobs by Blogghetti
- Strawberry Raspberry Smoothie by Books n’ Cooks
- Sweet Breakfast Crepes by The Speckled Palate
- Toasted Pound Cake by Our Good Life
- Vanilla Bean Dutch Baby with Strawberry Hibiscus Syrup by The Baking Fairy
- White Chocolate Strawberry and Champagne Scones with Champagne Glaze by Family Around the Table
- White Cupcakes with Blueberry Frosting by Sweet Beginnings
- Xangos by Palatable Pastime
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