Interesting Fruity Popcorn Balls
Get ready to snack in style with these vibrant and playful Interesting Fruity Popcorn Balls! Perfect for parties, kids’ gatherings, or a fun homemade treat, this recipe takes classic popcorn to the next level by blending it with gooey marshmallows, colorful fruit-flavored gelatin, and chewy dried fruit pieces like cranberries or chopped apricots. With just 15 minutes of prep time and a quick cooking process, these festive popcorn balls are as easy to make as they are delightful to eat. The combination of sweet and fruity flavors creates a satisfying crunch in every bite, while the customizable colors make them an eye-catching addition to any dessert table. Wrap them individually for grab-and-go goodies or enjoy them fresh—they're an irresistibly fun twist on a classic popcorn snack!
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Recipe Information
Ingredients
- 10 cups popped popcorn
- 4 tablespoons unsalted butter
- 4 cups mini marshmallows
- 3 tablespoons fruit-flavored gelatin, assorted flavors
- 1 cup dried fruit pieces (e.g., cranberries, chopped apricots, or raisins)
- 1 as needed cooking spray
Instructions
Prepare a large mixing bowl by adding 10 cups of popped popcorn. Make sure to remove any unpopped kernels.
In a medium saucepan, melt the unsalted butter over medium-low heat.
Add the mini marshmallows to the melted butter and stir constantly until the marshmallows are completely melted and combined with the butter.
Divide the melted marshmallow mixture into two or three separate bowls, depending on how many fruit flavors you want to use.
Add 1 tablespoon of fruit-flavored gelatin to each bowl of melted marshmallow mixture. Stir well to ensure the gelatin is fully dissolved and the mixture takes on the desired color and flavor.
Pour one color of the marshmallow mixture over part of the popcorn in the mixing bowl. Use a spatula or wooden spoon coated with cooking spray to gently toss and coat the popcorn.
Repeat the process with the remaining colors of marshmallow mixture, pouring them over separate sections of the popcorn and tossing until evenly coated.
Sprinkle in the dried fruit pieces and gently mix to distribute them evenly throughout the popcorn.
Coat your hands with cooking spray, then scoop up a handful of the coated popcorn. Press it firmly into a ball shape, about the size of a baseball. Repeat this step for the rest of the popcorn.
Set the popcorn balls aside on a sheet of parchment paper and let them cool for 10-15 minutes until firm and set.
Serve immediately or wrap each popcorn ball in plastic wrap for storage. They can be kept at room temperature for up to 3 days.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 376.3 g | 137% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 233.5 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
