PB&J Popcorn Balls (with Marshmallow) Recipe

PB&J Popcorn Balls (with Marshmallow) Recipe

Did you know that Sunday, April 2nd was National Peanut Butter and Jelly Day?

I was spending Sunday with my kitten, River,  coming up with new popcorn snack ideas (since it is one of my favorite snacks).

PB&J Popcorn Balls (with Marshmallow) RecipeI have an epic honey/almond popcorn ball recipe that I typically make, but in honor of National PB&J Day, I decided to change it up.  So, I added peanut butter to the mix.  I tried to add in the raspberry in a few ways, including dipping the popcorn balls into a reduced raspberry/honey  glaze, and swirling raspberry into the peanut butter popcorn mix, before finally finding the magic mix.

As I was munching on my PB&J popcorn, it occurred to me that what I really loved as a kid was the Fluffernutter.   So I added some marshmallow crème in and BRILLIANT!  I took my kitchen full of popcorn balls to a dinner party and into my office and the raspberry-mallow was everyone’s favorite.

For the popcorn feel free to use already popped corn, such as SkinnyPop, or throw some kernels in an air popper.  If you make the popcorn in a pan, I suggest heating up coconut oil, throw in a couple kernels and wait for them all to pop. Then throw in the rest. It helps ensure that the kernels are all at the same temperature and cuts down on burnt or unpopped kernels.

Recipe: PB&J Popcorn Balls (with Marshmallow)


  • ½ cup honey
  • ¼ cup peanut butter
  • ¼ cup sugar
  • 1 tablespoon butter
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • ¼ cup raspberry preserves
  • ½ cup whipped marshmallow (I used Toonie Moonie Vanilla marshmallow crème)
  • 5 cups of plain popped popcorn


  1. Make popcorn in your air-popper, microwave, or in a pan (I suggest coconut oil for pan popping). For a healthy microwave or already popped popcorn, SkinnyPop is a great option.  Set the pop-corn aside in a large bowl.
  2. Mix the whipped marshmallow and the raspberry preserves together in a bowl.
  3. In a small sauce pan, combine honey, peanut butter, sugar, butter, cinnamon, and vanilla.  Heat on medium and stir until everything is melted and then lightly simmer until the mixture pulls away from the pan while stirring (you want it to be gooey and sticky, as opposed to liquidy).
  4. Poor the peanut butter mixture over the popcorn and stir gently with a wooden spoon to coat.  Then set aside and allow to cool.
  5. While still warm, stir in the marshmallow/raspberry mixture to coat.  Use your hands (butter them first) to form the popcorn mix into balls. Place each popcorn ball on a cookie sheet lined with parchment or wax paper. Let set.  Serve!

Comment below and let us know if you try this recipe in your kitchen!

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