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Marshmallow Popcorn Balls

Submitted by Robert Frost, Powersburg, South Kentucky RECC consumer-member, August 1957


  • ½ C unpopped popcorn kernels
  • 1 Tbsp oil
  • 1 tsp salt
  • 1 10-oz bag mini marshmallows
  • ¼ C butter


Place large stock pot over stove on high heat. Add popcorn, oil and salt. Cover with lid and shake to coat kernels with oil. Shake continuously for several minutes until popcorn starts to pop. Continue shaking, to prevent burning, until popping slows to several second between each pop. Remove pot from burner and pour popcorn into large bowl.

In separate large pot, add marshmallows and butter and place over medium heat. Stir constantly. Once mixture is completely smooth, with no marshmallow lumps remaining, remove from heat and immediately pour over popped popcorn. Stir mixture until popcorn kernels are evenly coated. Spray hands with cooking spray to prevent sticking, scoop about 1 cup or 1 large handful of popcorn out of bowl and shape into ball. Repeat to make 12 medium-sized balls. Allow to cool before serving. Serves 12.

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