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1
Add the oil to a medium saucepan (one that has a tight-fitting lid) over medium-high heat. Add the popcorn and shake the pan gently to make sure the kernels are coated. When the oil starts to sizzle, but before the corn starts popping, add the sugar to the pan. Shake the pan again, and when the first couple of kernels pop, place the lid on the pan and shake the pan gently with the other hand while you hold the lid in place. Keep doing this as the popcorn pops, until the popping slows down.
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2
When almost all the kernels have popped, pour the popcorn onto a parchment paper-lined baking sheet, separating the kernels slightly with a spatula or spoon. Let the popcorn cool slightly.
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3
Meanwhile, melt the butter in a separate pot over low heat. Add the marshmallows, stirring as they melt. When the marshmallows are almost melted, add 2 or 3 drops of orange food coloring (this is optional!) Stir it to combine.
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4
Remove the pot from the heat and add the popcorn to the pot, stirring immediately to coat it as quickly as possible. Right after stirring, add the candy corn and the peanuts and stir until the candy and nuts are totally worked in.
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5
Spray your hands lightly with cooking spray and form the popcorn mixture into individual balls 2 to 3 inches in diameter. Set them aside and let them cool and set completely! Serve at room temperature.
