Candy Corn Pumpkin Spice Popcorn Balls

1. 1

   In a large heavy-bottomed saucepan, melt the butter and the marshmallows, stirring with a buttered wooden spoon constantly to combine. When the marshmallows are melted, add the cinnamon, nutmeg, ginger and cloves and mix thoroughly.

2. 2

   In a large bowl, toss together the popcorn and candy corn. Pour the marshmallow mixture over the popcorn and stir to combine making sure coat all the popcorn and candy.

3. 3

   Using buttered hands, form the popcorn into baseball-sized balls and place on waxed paper until firm. Store in an airtight container for up to 2 days. (They do become a little stale after that.)

* Per serving · 4 servings · Values may vary.

No additional tips available.