CANDY CORN-PEANUT POPCORN BALLS by NancyC, adapted from About.com 

Makes 12 to 14 popcorn balls            

• 12 cups plain or light butter popped popcorn
• 1 1/2 cups candy corn
• 2/3 cup dry roasted peanuts (or you can use salted cocktail peanuts)
• 1/4 cup (1/2 stick or 4 Tablespoons) butter
• 4 cups miniature marshmallows (or 40 regular size marshmallows)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Prepare a baking sheet by lining it with aluminum foil or parchment paper and spraying the lining with nonstick cooking spray.

In a very large bowl, mix together the popped popcorn, candy corn, and peanuts; set aside.

In medium microwave-safe bowl, melt butter for 30 to 45 seconds. Add the marshmallows and microwave an additional 90 seconds to melt them and stir, blending them with the butter (the marshmallows may not look melted, but they will liquefy when you stir them). After blending butter and marshmallows well, then add vanilla and salt, and stir until everthing is well-mixed.

Pour the marshmallow mixture over the popcorn-candy corn-peanut mixture, and stir until everything is thoroughly combined. Allow mixture to sit for a minute so the hot marshmallow mixture can cool slightly. Note: if some of the candy corn and peanuts are collecting at the bottom of the bowl, you can work those in as you’re forming the popcorn balls.

Spray your hands with nonstick cooking spray and scoop up a handful of popcorn. Press it firmly between your hands, forming a ball shape. It’s kind of like making a firmly-packed snowball! Make sure your popcorn balls are all compact; loosely formed popcorn balls fall apart easily. If the balls aren’t sticking together, allow the mixture to cool for another minute; they should hold together better then.

Place popcorn balls on the prepared baking sheet and allow them to firm up at room temperature. Store popcorn balls in an airtight container in a cool, dry room.

Recipe from NancyC | nancy-c.com