Fall Festival Popcorn Balls
Ingredients:
- 1/2 C popcorn, unpopped
- 1 10 oz bag miniature marshmallows
- 1 stick butter
- 1/2 C M & M candies Reese's pieces, candy corn and peanuts are also great to use
Directions:
- Pop the popcorn and add popcorn to a large mixing bowl.
- In a large Dutch oven, add butter and melt slowly on a low temperature.
- When butter is completely melted, pour in marshmallows and stir continually until all are melted and smooth.
- Pour the marshmallow mixture over the popcorn and gently stir with a rubber or silicone scraper to coat. Make sure that the mixture is cool enough to not melt the candy when added so that they don't lose color in the mixture.
- Place parchment paper on baking sheets or the counter where you want to place the popcorn balls to harden.
- With non stick cooking spray on your hands, begin to scoop out one half cup at a time and form into balls gently, pressing the mixture together.
- When shaped, place the popcorn balls onto the parchment paper to sit at room temperature until they completely cool and set.
- These should be kept at room temperature after wrapping and should still stay fresh for up to 5 days, depending on your humidity level. Serve in a cute and festive way!