The first recipe for popcorn balls was first published in 1861 in E.F. Haskell’s Housekeeper’s Encyclopedia; by the turn of the century the recipe could be found in many cookbooks. Popcorn balls were commonly found at Halloween parties during the 1950s, a time when trick-or-treaters enjoyed homemade treats over packaged store-bought candy. Vintage popcorn ball recipes use molasses or corn syrup, while modern versions often use melted marshmallows to hold the popcorn together in balls. Another aspect of the recipe that has evolved over time is the method for popping the popcorn. Today the convenience of the microwave means no longer having to pop kernels over the stove.
Recipe Servings: 10
Ingredients
- 1 bag microwave popcorn (9–10 cups of popped popcorn), unsalted and unbuttered
- ¼ cup (½ stick) butter
- 1 bag (10 oz) mini marshmallows
- ½ tsp vanilla extract
- Nonstick cooking spray, as needed
Directions
- Pop the popcorn according to the package’s directions and set it aside.
- Melt the butter in a large saucepan and continue cooking until it begins to turn a golden-brown color.
- Add the marshmallows, stirring constantly until melted.
- Remove the mixture from the heat and stir in the vanilla.
- Add the popcorn, stirring until coated.
- Grease your hands using nonstick cooking spray and shape the popcorn into 1 cup balls.
- Place the balls on waxed paper or parchment and let them cool.
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