Marshmallow Popcorn Balls

Place popped corn in a very large bowl, removing any unpopped kernels.

In a medium-sized pan over medium heat, melt the butter and marshmallows, stirring frequently. Take care to not let the marshmallows scorch. When the marshmallows are almost fully melted, take pan off heat and stir to melt completely. Pour half the marshmallow mixture over the popped corn and fold gently to coat the popcorn. Pour the remaining marshmallow mixture over the popped corn and fold again to coat completely. Add the peanuts and fold again. Add half of the diced orange gumdrops or orange pieces and fold. Add the remaining orange pieces, folding to fully incorporate.

Place the tablespoon of butter on a plate and lightly rub some on your fingertips and palms. Gather up a generous half cup of marshmallow popcorn mixture (I like my popcorn balls on the smaller side) and gently mold into a ball shape, almost 2-1/2″ in diameter. Don’t press the balls too tightly, or they will have a harder texture. Aim for balls that are held together as lightly as possible, and they will be much more enjoyable to eat. Place on a sheet of waxed paper and sprinkle lightly with nonpareils if desired.

To give as treats during trick-or-treating or at a Halloween or harvest party, bag the balls individually and tie with a festive ribbon.

Source: Adapted from my aunt Roxie Klein’s popcorn cake recipe.