Halloween Popcorn Ball Recipe

Directions

1. Pour the neutral oil into a 4-quart saucepan or 14-inch wok. Add 2 to 3 popcorn kernels, cover with the lid slightly ajar, and heat over medium heat.
2. Once those kernels pop, add the remaining 6 tablespoons of kernels. Replace the lid, turn off the heat, and let sit for 30 seconds. Shake the pan to ensure all kernels are coated.
3. After 30 seconds, turn the heat back on and pop the corn until the popping slows to about 2 to 3 seconds between pops. Turn off the heat, remove the lid, and let the popcorn cool. Discard any unpopped kernels.
4. In an 8-quart pot, melt the salted butter over medium heat. Add the mini marshmallows and stir until completely melted. Stir in 2 to 3 drops of orange food coloring until evenly distributed.
5. Remove the pot from the heat. Pour the popped popcorn into the marshmallow mixture and toss to coat evenly. Then add the candy corn and salted peanuts, stirring gently to combine.
6. Spray your hands with spray oil to prevent sticking. Form the mixture into 3-inch balls and place them on a parchment-lined baking sheet to cool completely.