Halloween Popcorn Balls

Cuisinart original

A festive, irresistible Halloween treat. The salty pretzels offset the sweet marshmallow and candy corn.


Makes 16 servings


16 cups popped popcorn
2   cups candy corn
3   cups salted pretzel twists, crushed
5   tablespoons unsalted butter
4   cups regular-sized marshmallows
¾  cup chopped bittersweet chocolate,
     melted and warm, optional
2   teaspoons vegetable oil, optional

Nutritional information

Nutritional information per popcorn ball:
Calories 169 (4% from fat) • carb. 34g • pro. 2g fat 4g • sat. fat 2g • chol. 0mg • sod. 53mg
calc. 18mg • fiber 1g


1. Line a large baking sheet with parchment paper
or foil. In a large mixing bowl, combine the
popcorn, candy corn, and pretzels.
2. In a microwave-safe dish, melt the butter.
Remove and reserve. In a separate microwavesafe dish, heat the marshmallows until very
puffy, 45 to 60 seconds on High.
3. Combine the marshmallows and butter
together, and then add to the popcorn mixture.
While wearing gloves*, use your hands to coat
the popcorn mixture evenly. Scoop up about
1½ cups of the mixture and form into a ball.
Place on the prepared baking sheet. Repeat
with the remaining popcorn mixture. (The candy
corn tends to drop to the bottom of the bowl,
so continuously stir the mixture with your hands
to ensure it is evenly distributed.) Allow to set at
room temperature for about 1 hour.
4. To make an optional chocolate coating, in a
small bowl, combine the melted chocolate and
the oil. Drizzle over the tops of the popcorn
balls. Transfer to the refrigerator for a minimum
of 1 hour to set.
*While food-safe gloves make it much easier to
form the sticky popcorn ball mixture, you can opt to
spray your hands with nonstick cooking spray if
gloves are not available.