This holiday version of popcorn balls has been a joyful addition to our seasonal baking box for years. I first made them during a chaotic December evening when I wanted something quick, festive, and kid-friendly that didn’t require long baking times. The combination of warm, sticky marshmallow coating and light, crisp popcorn instantly became a hit — the M&Ms add bursts of chocolate and the sprinkles give a cheerful crunch. Making them became a family ritual: my nephew arranges the candies by color while I handle the hot marshmallow, and everyone fights over who gets to roll the biggest ball. These treats are special because they marry simplicity with a showy holiday look. The marshmallow binds the popcorn into handheld rounds that hold their shape without refrigeration, and they travel well for cookie exchanges or classroom parties. The texture is a pleasing contrast of gooey interior and crunchy popcorn, with pockets of chocolate and sugary sprinkles throughout. I love that they are customizable — swap candy colors for any occasion, press extra candies onto the outside for a finished look, or make mini versions for individual gift boxes.

Ingredients

• Popcorn kernels (1/2 cup): Use good-quality popping kernels — I prefer standard yellow kernels for the classic chew and crunch. Aim to pop and cool them completely before coating to avoid sogginess.
• Unsalted butter (1/2 cup): Salted butter will add extra saltiness; I recommend unsalted so you control seasoning. Higher-fat European-style butter adds richer flavor but any unsalted butter works.
• Miniature marshmallows (10 ounce bag): The mini size melts quickly and coats popcorn evenly. If using large marshmallows, cut them up first for even melting.
• Red and green M&M candies (1 cup): Use the holiday-colored candies for visual impact. If you’re concerned about melting, reserve a few to press onto the surface after forming.
• Festive sprinkles (1/3 cup): Small jimmies or sanding sugar work best. Avoid large, heavy decorations that can weigh down the balls.

Instructions

Pop the kernels: Pop your 1/2 cup of unpopped kernels using your preferred method — stovetop, air popper, or microwave in a paper bag. Spread the popped corn on a large rimmed sheet to cool and remove any unpopped kernels. Visual cue: you want fully popped, dry-looking pieces without visible condensation. Melt butter and marshmallows: In a large, heavy-bottomed pot over medium-low heat melt 1/2 cup butter. When butter is fully melted, add the 10-ounce bag of miniature marshmallows. Stir constantly with a heatproof spatula until the marshmallows are fully melted and the mixture is smooth, about 3 to 5 minutes. Keep heat moderate to prevent scorching — the marshmallow should be glossy and elastic. Combine with popcorn: Remove the pot from the heat and immediately pour the marshmallow mixture over the cooled popped corn in a large bowl. Gently fold with a rubber spatula to coat evenly. Work quickly while the marshmallow is still tacky but not so hot it melts the candy inside. Fold in candies and sprinkles: Once the mixture has cooled slightly so it’s workable, fold in 1 cup of red and green M&Ms and 1/3 cup sprinkles using a spatula. If the M&Ms are melting, add them at the end or press extras onto the outside of the formed balls. Form balls: Spray your hands lightly with non-stick cooking spray. Scoop about 1 cup of the mixture and press gently to form compact balls. If the mixture sticks too much, re-spray your hands. For uniform sizes, use a 1-cup measuring cup as a scoop. Set formed balls on parchment to cool and set completely at room temperature. Cool and store: Allow the popcorn balls to sit at room temperature until firm, about 30 to 60 minutes depending on humidity. Store in an airtight container at room temperature for up to five days.

Storage Tips

Store completely cooled popcorn balls in a single layer in an airtight container. If stacking, place parchment between layers to prevent sticking. Keep at room temperature away from direct sunlight and heat sources; refrigeration can make them chewy and accelerate sugar crystallization. For longer storage, wrap tightly in plastic wrap and then foil, and freeze for up to three months. Thaw wrapped at room temperature to preserve the glossy marshmallow sheen.

Ingredient Substitutions

You can swap the M&Ms for other small candies such as chocolate chips, mini chocolate chunks, or dried cranberries for a less sweet option. Use coconut oil in place of butter for a dairy-free version, but expect a slightly different flavor and mouthfeel. If marshmallows are not vegetarian-friendly in your region, look for vegan marshmallow brands made with plant-based gelling agents. For a nutty twist add 1/2 cup chopped toasted nuts, keeping in mind allergens for sharing.

Serving Suggestions

Serve these on a festive platter lined with parchment, or wrap individually in clear cellophane tied with a ribbon for gifting. They’re great alongside hot cocoa, mulled cider or as part of a holiday snack board with shortbread and candied nuts. For a party, make a mix of sizes — mini bites for plates and larger balls for take-home favors.

Cultural Background

Popcorn balls are a classic North American treat with roots in fair and festival foods where portable, low-cost confections were popular. The marshmallow-coated version became widespread as marshmallows became affordable in the early 20th century. Today they’re particularly associated with holiday and Halloween celebrations, where color and novelty play a big role in seasonal treats.

Seasonal Adaptations

Change the candy colors and sprinkles to suit any season: pastel candies for spring, orange and black for Halloween, or red, white and blue for summer celebrations. Add a drop of peppermint extract to the marshmallow for a wintery flavor, or fold in pumpkin spice and toasted pepitas for an autumn twist. Use white chocolate chips and red-dyed sprinkles for a Valentine’s version.

Meal Prep Tips

Prep the popped corn and marshmallow mixture in separate stages if you’re making large batches. Pop several batches ahead and store in a large, dry container. Melt marshmallows in a wide pot to speed up coating and work in shifts to form balls before the mixture cools. For gift sets, make mini popcorn balls and seal immediately; they set faster and are easier to package.

These popcorn balls are joyful to make and share — a simple recipe that brings bright color and holiday cheer to any gathering. Roll a few batches, enlist family helpers, and enjoy how quickly these little rounds disappear at parties and in gift baskets.