Gooey Marshmallow Popcorn Recipe for Movie Night Snacks

Sweet and salty, soft and gooey, this marshmallow popcorn is the ultimate movie-night snack. Enjoy it straight from the bowl or shape it into marshmallow popcorn balls.

Marshmallow Popcorn is an easy, budget-friendly treat that feeds a crowd—perfect for movie night. Unlike caramel popcorn, this version is made without brown sugar yet still delivers a soft, sweet, and salty bite. Use mini marshmallows for a light, pillowy texture or large marshmallows if you prefer bigger pockets of chew.

You can make the mix ultra-gooey by allowing more marshmallows to melt, or keep some pieces intact for texture. The recipe is quick and straightforward—here’s how to make it.

How to Make Marshmallow Popcorn

• Pop the corn and transfer it to an EXTRA LARGE bowl; discard any un-popped kernels. Add the marshmallows.

NOTE: This recipe yields a very large batch. If you don’t have one huge bowl, divide the popcorn between two or more bowls.

POPCORN: Use 8 quarts (about 32 cups) of popped popcorn—roughly 4 bags of microwave popcorn or 1 cup (8 oz) of kernels air-popped.

MARSHMALLOWS: If you want some intact marshmallow pieces, toss marshmallows with the popcorn before adding the hot syrup. For an extra-gooey result, leave most marshmallows on top so the hot syrup melts them before stirring. In my batch I tossed half with the popcorn and left the rest on top.

• In a medium saucepan, combine the butter, granulated sugar, and light corn syrup. Bring to a boil, then reduce the heat and simmer for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Be careful—mixture will bubble up.

NOTE: Do not overcook the syrup. If boiled too long the mixture will harden rather than staying soft and gooey. Avoid caramelizing the sugar.

• Pour the warm syrup over the popcorn and marshmallow mixture and stir gently but thoroughly to coat the popcorn evenly.

This popcorn is addictive—soft, sweet, and perfectly balanced with a hint of salt. It’s hard to stop eating once you start!

Because the recipe makes so much, halve the ingredients if you’re serving just a few people. Otherwise, it’s excellent for parties or sharing with friends and neighbors.

Serve it warm for the best texture, and watch it disappear at your next movie night.

Storage and Tips

Storing: The popcorn is best enjoyed warm but will stay soft for several days when stored in an airtight container or gallon-size zip-top bags. Bags are handy for giving portions to neighbors or for parties.

Using large marshmallows? You can substitute large marshmallows, but keep them on top of the popcorn so the hot syrup melts them properly. Alternatively, melt the large marshmallows into the butter-syrup mixture—use about 16 ounces of large marshmallows if replacing mini marshmallows.

How to Make Popcorn Balls

To shape popcorn balls, let the mixture cool until it’s safe to handle. Lightly grease your hands with cooking spray, gather a handful, and form a ball without squeezing too tightly. Lighter shaping gives a fluffier texture. Wrap finished popcorn balls in cellophane or plastic wrap for transport or gifting.

Corn Syrup Substitutes

If you prefer not to use light corn syrup, these substitutions work, though they may change the texture and flavor slightly. Replace 1/2 cup light corn syrup with one of the following:

• 1/2 cup granulated sugar dissolved in 2 tbsp warm water (simmer until syrupy)
• 1/2 cup honey
• 1/2 cup agave nectar
• 1 cup brown rice syrup
• 1/2 cup pancake-style maple-flavored syrup

More Shareable Snack Ideas

• Cookies and Cream Popcorn
• Colored Kettle Corn
• Pretzel Hugs
• Peanut Butter Pretzel Balls
• Cracker Toffee
• Reese’s Puppy Chow
• Zebra Popcorn

Recipe from Melanie Jeppsen

*Originally published 5/14/13. Updated 8/11/20.