Homemade popcorn balls are a super easy and healthy Halloween treat!

By: Jodie Shield, MED, RDN

Trick or treat? Give them something yummy and healthy to eat! This Halloween, skip the store bought candy and be the go-to house in your neighborhood because you’re passing out homemade popcorn balls! This popcorn ball recipe is my favorite because it’s frighteningly easy to make. Just be sure to wear plastic gloves, so your hands don’t get too gooey. Add some candy corn or festive sprinkles; wrap them in treat bags tagged with your name (so parents know it ‘s safe). Let the witching hour begin! For more healthy Halloween tips and treats try my Chocolate Orange Pistachio Bark and Orange Sorbet Jack-o-Lanterns – they’re on my FREE app Eat Healthy Homemade Meals in Minutes which you can download from iTunes or Google Play.

 DIY Popcorn Balls

Makes 20


Prep Time = 15 minutes

Cook Time = 15 minutes


  • 2 packages (2.7 ounces each) plain, microwave popcorn or enough to make 16 cups of popped corn
  • ¼ cup butter
  • 10 ounces mini marshmallows
  • Fun festive holiday edible decorations: candy corn, orange food coloring, sprinkles (optional)


Pop corn in microwave according to package directions. Remove any unpopped seeds from cooked popcorn.

  1.  In large nonstick pan, melt butter on stove over medium heat. (It melts fast so watch to make sure it doesn’t burn!) When melted, add marshmallows and stir until they are melted and mixture is well combined. Turn off heat.
  2.  Add popcorn to the marshmallow mixture and fold until everything is well combined. If using edible decorations or food coloring, add them now.
  3. Coat your hands in butter so the popcorn won’t stick to them. Grab some popcorn, and gently roll into about a 2 –inch ball. Place popcorn balls on a cookie sheet lined with parchment paper. Let them cool before wrapping in Halloween plastic wrap.

Nutrition Information per Serving (2-inch popcorn ball): 85 calories, 1 gram protein, 16 grams carbohydrate, 2.5 grams fat, 1.5 grams saturated fat, 6 milligrams cholesterol, 1 gram fiber, 12 milligrams sodium





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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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