5 Ways to Make Vegan, Gluten-Free Popcorn Balls

These popcorn balls are ready in 10 minutes and will satisfy the sweet, salty, and spice lovers in your family. Double the recipe to make a larger batch, or serve in Halloween-inspired cupcake liners to make things extra festive.

Ingredients

Base Ingredients:
5 cups of popcorn, popped (equal to 1/4 cup, unpopped)
1 Tbsp coconut oil (omit if making Chocolate Peanut Butter Cup)
1 cup mini vegan marshmallows
1 tsp sea salt
1/2 tsp vanilla
Topping Options
Bobbing for Apples:
1/2 cup dried apple slices, chopped
1 tsp cinnamon
1 Tbsp brown sugar
Spooky Spice:
2 tsp cayenne
1 tsp paprika
1 tsp sea salt
Pumpkin Spice & Sprinkles:
2 tsp cayenne
1 tsp paprika
1 tsp sea salt
Chocolate Peanut Butter Cup:
3 Tbsp peanut butter
3 Tbsp vegan chocolate chips
Corn Crispy Treats:
1/4 cup mini vegan marshmallows
1 tsp sea salt

Preparation

Prep all ingredients for the toppings of your choice.
Pop popcorn, add toppings, stir, then cover to keep warm.
In a medium saucepan, over medium-low heat, melt coconut oil. If making Chocolate Peanut Butter Cup variety, melt peanut butter instead of coconut oil.
Remove from heat. Add marshmallow, sea salt, and vanilla, stirring until combined. Remove from heat (this can take up to five minutes, stick with it).
Pour sticky mix over popcorn, grease hand lightly with coconut oil and mix with hands.
Mold popcorn into balls. You may need to allow them to cool slightly first.
Place on parchment paper lined baking sheet to cool.