Ingredients
Scale
- 2/3 cup popcorn kernels
- 10 ounces candy corn marshmallows
- 4 tablespoons unsalted butter, cubed
Instructions
- Line a baking sheet with parchment.
- Pop the popcorn kernels. You may use any method. I always put the kernels in a paper bag, fold the top down a few times and microwave until the popping begins to subside. It usually takes 1:30-2 minutes. Allow the popcorn to cool slightly and sift through to remove any unpopped kernels.
- Place the marshmallows and butter in a large microwave safe bowl. Melt in the microwave in 30 second increments, stirring in between, until fully melted. Add the popcorn and stir until fully coated.
- Oil or butter your hands. Grab some of the popcorn mixture and mold into a ball. Place on the parchment and repeat with the remaining popcorn. Store at room temperature in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes