Turtle Popcorn Balls

5 from 1 rating

Turtle popcorn balls start with a marshmallow base, then melt in caramel bits and chocolate chips! I think the best part is rolling the outside of the balls in extra caramel pieces, chocolate chips and pecans. These holiday popcorn balls are easy to make and a great no bake christmas dessert.

Prep Time15

Additional Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: caramel popcorn balls, chocolate popcorn balls, christmas popcorn balls, how to make popcorn balls without corn syrup, marshmallow popcorn balls, nuts and caramel popcorn balls, popcorn balls with chocolate chips, turtle popcorn balls

Servings: -20 balls

Author: Beth

Equipment

Ingredients

16 cups popped popcorn
10 oz mini marshmallows
¼ cup (57g) unsalted butter 1/2 stick
¼ cup (39g) caramel bits
¼ cup (43g) semi-sweet chocolate chips

For rolling the popcorn balls

½ cup (57g) chopped pecans
½ cup (78g) caramel bits
½ cup (85g) mini chocolate chips

Instructions

Place the popped popcorn in a large bowl (or 2 large bowls to make mixing easier).
16 cups popped popcorn
Place the extra toppings needed for rolling the balls on a plate, set aside.
In a large pot over medium heat, melt the mini marshmallows, butter, caramel bits and chocolate chips. Stir frequently until melted & smooth.
10 oz mini marshmallows, 1/4 cup (57g) unsalted butter, 1/4 cup (39g) caramel bits, 1/4 cup (43g) semi-sweet chocolate chips
Pour the melted mixture over the popcorn (dividing between 2 bowls if you divided the popcorn). Stir with a spatula until the popcorn is coated.
Spray your hands with non-stick cooking spray and use your hands, a spoon, a measuring cup, cookie scoop, etc to portion out the popcorn into balls. Roll the ball between your hands into a rough ball shape. Then roll the popcorn ball into the extra toppings - more caramel bits, chocolate chips and chopped pecans!
1/2 cup (57g) chopped pecans, 1/2 cup (78g) caramel bits, 1/2 cup (85g) mini chocolate chips
Alternatively, you could add the extra toppings into the gooey popcorn before forming the balls if you don’t want to roll them in the toppings.
Place the balls on a baking sheet lined with a silicone mat or parchment paper. Allow the balls to cool and firm up, 30 minutes to 1 hour.
For storage beyond a day, I recommend wrapping each ball in plastic wrap, and then placing inside a ziploc bag or tupperware container for freshness. However, popcorn balls are best eaten the same day.

Notes

What type of popcorn should I use?

While pre-popped popcorn is super convenient, it can lose its crispness. I have made popcorn balls with a bag of already popped popcorn, and while it still turns out tasty, the popcorn isn’t as fresh or crispy. Microwave or stove top really comes down to preference - either are great!

Nutrition