Candy Corn Popcorn Balls

Photo: Becky Luigart-Stayner

Yield: Serves 10

Ingredients

  • 50 large marshmallows
  • 1/3 cup butter or margarine
  • 20 cups freshly popped popcorn
  • 2 cups teddy bear-shapped chocolate graham cracker cookies
  • 2 1/2 cups candy corn

Preparation

  1. Combine marshmallows and butter in a Dutch oven. Cook over medium-low heat until melted and smooth, stirring occasionally. Remove from heat.
  2. Combine popcorn and cookies in a large bowl. Pour marshmallow mixture over popcorn mixture, tossing to coat. Stir in candy corn. Spray hands with vegetable spray and shape popcorn mixture into 3-inch balls, pressing together firmly. Cool on wax paper. Wrap balls in plastic wrap. Store in an airtight container up to 3 days. Makes 20.
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