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By Christie Vanover | Published December 17, 2011 | Last Updated November 29, 2023

I love everything popcorn. Caramel corn, cheddar corn, kettle corn and especially popcorn balls.

I’ve been making this recipe for quite a few years. It’s very easy. It’s basically the same technique you follow when making Rice Krispies treats, but you use popcorn and your favorite mix-ins.

Every Christmas, I mix in white chocolate chips and craisins for their beautiful red color, but I encourage you to be creative.

It’s hard to double this recipe because it becomes difficult to stir three bags of popcorn at once, so I always make this batch twice, eventually using 3 bags of popcorn and the entire bag of chocolate chips and craisins. Enjoy.

White Chocolate Cranberry Popcorn Balls

Servings: -24 balls

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Ingredients

1 ½ bags microwave kettle corn
½ stick butter
1 bag mini marshmallows
¼ cup brown sugar
½ bag white chocolate chips
½ bag craisins

Instructions

Pop the popcorn in the microwave. Separate the popped corn into a large bowl, removing all the unpopped kernels.
Melt the butter in a large stockpot over medium heat.
Add the marshmallows and brown sugar and stir until all the marshmallows have melted.
Add the popcorn to the pot. With a wooden spoon, stir until all the popcorn is coated.
Add the chocolate chips and craisins and continue to stir until the chips begin to melt slightly. If you think the mix is too sticky, add a little more popcorn.
Remove from heat and allow to cool for about 5 minutes.
Line a baking sheet with waxed paper. Roll the mixture into 2-inch balls. You may need to butter your hands.