Alright, picture this: it’s spooky season, and I’m a kid again, fingers sticky and eyes wide with excitement, molding perfectly misshapen popcorn ghosts in my grandma’s kitchen. Those popcorn balls weren’t just snacks—they were tiny edible memories wrapped in gooey marshmallow magic. Today, I’m bringing that fun right to your kitchen with a simple, spooky twist. These ghost popcorn balls are delightfully chewy, sweet, and just the right amount of silly to make Halloween a little more magical. Plus, they’re super easy to whip up with a few pantry staples and a sprinkle of imagination—promise, you’ll feel like a kid making them!
Quick Facts
Yield: Makes about 10 popcorn balls
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients
For the Main Dish:
10 cups popped popcorn (about 1/2 cup kernels)
4 tablespoons unsalted butter
1 package (10 oz) mini marshmallows or 4 cups regular marshmallows
1/4 teaspoon salt
1 teaspoon vanilla extract
Black edible marker or black icing for faces
How I Make It
Step 1:
Start by popping your popcorn and setting it in a large bowl. Be sure to remove any unpopped kernels—nobody wants a surprise crunch! In a medium saucepan, melt the butter over low heat.
Step 2:
Add the mini marshmallows and salt to the melted butter, stirring constantly until everything is smooth and gooey. This takes about 3-4 minutes. Then, remove from heat and stir in the vanilla extract.
Step 3:
Pour the marshmallow mixture over the popcorn and quickly but gently stir with a heat-resistant spatula, coating all the popcorn evenly. Don’t wait too long or the marshmallow will start to firm up!
Step 4:
Grease your hands with butter or cooking spray (this is key to keep the sticky marshmallow from clinging to you). Scoop the sticky popcorn mixture and shape into balls, about the size of a small fist.
Step 5:
Let them cool just long enough to hold their shape but still soft—about 10 minutes. Then, use your black edible marker or icing to draw cute, spooky ghost faces on each ball.
Step 6:
Place your ghost popcorn balls on parchment paper to cool completely. Once set, they’re ready to haunt your Halloween party!
Variations & Tips
Add a handful of candy corn or sprinkles into the popcorn before shaping for extra festive fun.
Swap vanilla for a splash of peppermint extract for a minty twist.
If marshmallow mix gets too stiff, warm it gently in the microwave for 15 seconds to soften again.
Use plastic gloves coated in butter instead of greasing hands to keep sticky fingers at bay.
Mix in a handful of mini chocolate chips just before shaping for a sweet surprise inside.
How I Like to Serve It
These ghost popcorn balls are perfect wrapped in clear cellophane tied with orange or black ribbon for class treats or party favors. They also make a fun centerpiece on a Halloween dessert table, surrounded by fake spider webs or mini pumpkins. For a cozy movie night, stack them up and enjoy alongside some warm apple cider!
Notes
Store popcorn balls in an airtight container at room temperature for up to 3 days; they’re best enjoyed fresh.
If they get a bit hard, a 5-second zap in the microwave can soften them up again for easier eating.
Closing: Whenever I make these ghost popcorn balls, they bring back that wonderful mix of sweet nostalgia and Halloween fun—just the kind of treat that makes memories!
