Start by popping your popcorn using your preferred method, whether it is air-popped or on the stovetop. Carefully go through the popcorn and remove any unpopped kernels, as biting into one later can be quite unpleasant. Place the cleaned popcorn into a very large mixing bowl that has been lightly greased with butter or oil to prevent sticking.
In a large saucepan over medium-low heat, melt the butter slowly. Once the butter is fully melted, add the mini plant-based marshmallows and stir constantly with a heat-resistant spatula. Continue stirring until the marshmallows have completely melted into a smooth, glossy mixture, then remove the pan from the heat immediately.
Quickly stir in the alcohol-free vanilla extract and the sea salt into the melted marshmallow mixture. These additions help balance the sweetness and provide a deeper flavor profile to the treats. Make sure the mixture is well combined before moving on to the next step.
Pour the warm marshmallow mixture over the popcorn in the large bowl. Use a greased spoon or spatula to gently fold the popcorn until every piece is evenly coated in the sticky marshmallow glaze. While the mixture is still slightly warm and tacky, fold in the red and green chocolate candies and the festive sprinkles so they distribute evenly.
Grease your hands generously with butter or a light oil to prevent the mixture from sticking to your skin. Take a handful of the coated popcorn and gently press it together to form a ball about the size of a baseball. Do not pack them too tightly, or they will become hard to bite. Place the finished balls on a sheet of parchment paper to cool and set completely.
