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
- 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
- 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.
The nutrition information is an estimate created using an online nutrition calculator