Lighter Air Fryer Candy Corn Popcorn Balls: Perfect Fall Treat
These lighter air fryer candy corn popcorn balls are a sweet, chewy, and crunchy fall treat made with air-popped popcorn, marshmallows, and candy corn. They’re quick to make, perfect for gatherings, and a happy accident that became a seasonal favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup popcorn kernels (or one 3-ounce bag of plain microwave popcorn, popped without butter)
- 1 tablespoon coconut oil or avocado oil
- Pinch of salt
- 10 ounces marshmallows (about 1 standard bag)
- 3 tablespoons unsalted butter (plus extra for greasing)
- 1 teaspoon vanilla extract
- 1 cup candy corn (about half a standard bag)
- 1/2 cup salted peanuts or almonds (optional)
- 1/4 cup dried cranberries or chopped dates (optional)
- Flaky sea salt for sprinkling (optional)
Instructions
- Pop the popcorn in the air fryer: Preheat air fryer to 400°F (200°C). Add popcorn kernels and coconut oil to the basket, toss to coat. Cook for 8-10 minutes, shaking halfway through, until pops are about 2 seconds apart. Pour into a large mixing bowl and remove unpopped kernels. Set aside to cool slightly.
- Melt the butter and marshmallows: In a medium saucepan over low heat, melt the butter completely. Add marshmallows and stir continuously with a silicone spatula for 5-7 minutes until smooth and fully combined. Remove from heat and stir in vanilla extract.
- Combine the popcorn and marshmallow mixture: Pour the melted marshmallow mixture over the popcorn. Gently fold with a spatula until every piece is coated, working quickly to avoid the mixture setting.
- Add the candy corn: Sprinkle candy corn over the coated popcorn and fold gently. If using nuts or dried fruit, add them now. Do not overmix.
- Grease your hands: Rub butter or cooking spray all over your hands to prevent sticking.
- Shape the popcorn balls: While the mixture is still warm, scoop about 1/2 cup and press firmly between your palms to form a ball. Place on a parchment-lined baking sheet. Repeat with remaining mixture to make about 12 balls.
- Let them set: Allow popcorn balls to cool completely at room temperature for 20-30 minutes. Do not refrigerate.
Notes
Work in a warm kitchen to prevent the marshmallow mixture from setting too quickly. For easier shaping, wet hands slightly with cold water before greasing. Add candy corn after the mixture has cooled for about a minute to prevent melting. If the mixture becomes too stiff, microwave for 10-15 seconds to soften.
Nutrition
- Serving Size: 1 popcorn ball
- Calories: 175
- Sugar: 20
- Sodium: 95
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 1
- Protein: 1
Keywords: air fryer popcorn balls, candy corn popcorn balls, fall treats, Halloween treats, easy popcorn balls, lighter popcorn balls