Halloween Popcorn Balls

1-1/2 cup Candy-Coated Milk Chocolate Pieces 1-1/2 cup Light-Colored Corn Syrup  17 ounce Marshmallow Creme  20 cups Popped Popcorn 1 tsp Vanilla Extract  1 1/2 cups Sugar  2 tbsp Butter

How to make Halloween Popcorn Balls:

• Remove all unpopped kernels from popped popcorn. Place them in a buttered 17x12x2-inch baking pan or roasting pan heated at 300 degree F. • Now add corn soup and sugar in a large saucepan and bring it to boil. Remove the pan from heat and stir in marshmallow creme, butter, and vanilla until combined. • Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. • Now with damp hands, quickly shape mixture into 3-inch-diameter balls. • Wrap each popcorn ball in plastic wrap and store at room temperature up to 1 week. • Halloween Popcorn Balls are ready to savor. recipe source here shared at Tackle It Tuesday Totally Tasty Tuesdays Tuesdays at the Table