- 6 tablespoons popcorn kernels
- 1/4 cup peanut oil
- 1/2 cup sugar
- Cooking spray
- 1 cup candy corn
- 1/2 cup salted roasted peanuts
- 4 cups mini marshmallows
- (about 2/3 of a 10-ounce bag)
- 4 tablespoons unsalted butter
Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts.
Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.
Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.
Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.
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Recipes from the book "The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations by Ree Drummond. (c) Copyright 2013 by Ree Drummond. By arrangement with William Morrow Cookbooks, an imprint of Harper Collins Publishers
Photograph by Coral Von Zumwalt