Candy Corn Pumpkin Spice Popcorn Balls

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 Tablespoons Salted Butter
• 1 pound Jumbo Pumpkin Marshmallows
• 1 teaspoon Ground Cinnamon
• ¼ teaspoons Ground Nutmeg
• ¼ teaspoons Ground Ginger
• ⅛ teaspoons Ground Cloves
• 12 cups Popped Popcorn
• 1-¼ cup Candy Corn

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the salted butter in a large heavy pot over medium-low heat.

2. Add the jumbo pumpkin marshmallows and stir constantly until fully melted and smooth, about 5 minutes.

3. Stir in the ground cinnamon, ground nutmeg, ground ginger and ground cloves until evenly combined. Remove the pot from the heat.

4. Place the popped popcorn in a very large heatproof bowl.

5. Pour the warm marshmallow mixture over the popcorn and toss quickly with a spatula or greased spoon until every piece is coated.

6. Let the mixture cool for 3 to 5 minutes, just until it is comfortable to handle.

7. Fold in the candy corn so it is spread evenly through the popcorn.

8. Lightly dampen your hands with a splash of water, then press portions of the mixture firmly into 10 balls.

9. Set the popcorn balls on a parchment-lined tray and let them cool and firm up at room temperature for about 20 minutes before serving.