How To: Make Halloween Popcorn Balls (With Video)

Put your extra candy to good use this October

by Recipe Nomad | Mon, October 23, 2017

Watch the video below!

Happy Halloween everyone! If you’re unfamiliar with this American holiday, it’s the best day of the year for kids and parents alike. Everyone dresses up in a costume on October 31st – it could be scary or cute – and walks around their neighborhood to collect lots and lots of candy. After a few hours of trick or treating, your little ones will come home with a pillow sack full. While they may want to binge eat their goodies in one night it’s best to not let them do that. It’s a lot of candy! 

Halloween Popcorn Balls

So if you end up with a giant bag full of goodies on Halloween, there are a few fun recipes for using up those sweet treats. Candy bar pizza or candy topped cupcakes anyone? Another option is to bring a bit of saltiness in, to cut the sweetness of the candy, by making these yummy Halloween Popcorn Balls. They’re really easy to whip up, and you can add just about any candy to them. I used M&M’s but you could switch it up for candy corn, Reese’s Pieces or even Skittles. You might want to avoid chocolate covered candy as they will easily melt, but everything else is fair game! 

Halloween Popcorn Ball

These Halloween Popcorn Balls are great fun to make as well – get your little ones in on the action to help! And since they are nut free, they’ll be a perfect contribution for any Halloween parties.

Trick or treat! 

Halloween Popcorn Balls


1/2 cup (120g) popcorn kernels

1/4 cup (600ml) vegetable oil4 tbsp (56g) butter

6 oz (170g) mini marshmallows

1 cup (240g) M&M’s

Plastic wrap for storage


1.    Heat the oil in a large pot with a tight fitting lid on medium-high heat. Add the popcorn to the pan and cover. Shake the pan regularly as you pop the kernels. 

2.    Pour the popcorn in a bowl and remove the un-popped kernels. 

3.    In a small pot, melt the butter and marshmallows on low heat, stirring well to prevent burning. Pour the mixture over the popcorn and gently, but quickly, mix with a spatula until the popcorn is totally covered. Stir in the M&M’s. 

4.    Lightly grease your hands and form the individual popcorn balls by rolling and patting between them. Set the formed balls on a parchment lined baking sheet to settle.

If you and your little ones haven’t eaten them all, cover each remaining one in plastic wrap individually and store at room temperature.



1/2杯 (120克) 玉米粒

1/4杯 (600毫升) 植物油

4茶匙 (56克) 黄油

6盎司 (170克) 袖珍蘑菇

1杯 (240克) M&M’s巧克力豆



1. 把油倒入有密封锅盖的一个大锅中,开中



2. 把爆米花倒入一个碗里,取出没爆开的玉


3. 另取一个小锅,小火融化黄油和蘑菇,搅拌




4. 手上薄薄的粘上一层油,用手捏一个爆米花





Recipe and story by Hanady Awada (

Translation by Mandarin King (

Photography by Ransom Wingo