Kettle Popcorn Balls

Homemade kettle corn popcorn balls are an irresistible treat that take just minutes in the kitchen. While there are many popcorn poppers on the market, a hand-cranked stovetop popper ensures evenly cooked kernels and reduces the risk of burning the batch.

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Ingredients
 3  tablespoons  vegetable oil, plus extra for hands when forming popcorn balls
 1/2  cup  good-quality popcorn
 1/4  cup  sugar
 1  teaspoon  salt
 6  ounces  mini marshmallows
 2  tablespoons  butter
 ~  optional  few drops food coloring
Directions

Have an ice cream scoop and a baking sheet lined with parchment paper ready.

  1. Pour 3 Tbsp oil into the popper and set over medium-high heat. Pour in the popcorn and close the lid. The kernels will pop when the pot is hot and ready to go.
  2. While it heats, mix the sugar and salt in a bowl.
  3. Pour the mixture into the hot pot and crank to spread evenly. Continue cranking as the kernels begin popping. Stop every 60 seconds to maintain the heat. NOTE: The crank becomes harder to turn as the kernels pop.
  4. When several seconds go by between each pop, immediately remove popper from heat. Do not overcook.
  5. Pour the popcorn evenly over the prepared baking sheet.
  6. Melt the marshmallows and butter in a heavy-bottomed pan over medium heat. Stir frequently, adjusting the temperature to prevent burning.
  7. Add the food coloring, if using, and mix well.
  8. Pour the melted mixture evenly over the kettle corn and mix well.
  9. Rub some oil on your hands to prevent the popcorn from sticking to your fingers. Form popcorn balls using ice cream scoop and oiled hands.
  10. Place the balls on the baking sheet.
  11. Serve stacked on a plate, or wrap individually with wax paper and fasten with string.