Ingredients Jump to Instructions ↓

  1. 20 cups popped popcorn

  2. 1 1/2 cups light-colored corn syrup

  3. 1 1/2 cups granulated sugar

  4. 1 7-ounce jar marshmallow creme

  5. 2 tablespoons butter

  6. 1 teaspoon vanilla extract

  7. 1 1/2 cups candy-coated milk chocolate pieces or candy-coated peanut butter-flavored pieces

Instructions Jump to Ingredients ↑

  1. Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17x12x2-inch baking pan or roasting pan. Keep popcorn warm in a 300°F (150°C) oven while preparing marshmallow mixture.

  2. In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.

  3. Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3-inch-diameter balls. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week.


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