Prep Time: 15 minutes
Ingredients:
- 1/2 stick (2 ounces) butter
- 4 cups miniature marshmallows
- 1 bag plain popped popcorn (12 cups popped)
- 1 tsp vanilla extract
- 1/4 tsp salt
- orange (or yellow and red) food coloring
- 1 cup chocolate-flavored candy coating
- 1/2 cup green gumdrops or gummy candy
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the popped popcorn in a large mixing bowl and set aside.
3. Place the butter in a microwave-safe bowl and microwave for 30-45 seconds to melt it. Add the marshmallows, and microwave for an additional 90 seconds to melt them. The marshmallows might not look melted at the end of this time, but once you stir them, they should liquefy. Stir to blend the butter and marshmallows, then add the vanilla and salt and stir until the candy is well-mixed.
4. Add a few drops of orange food coloring and mix well. If you don’t have orange coloring, use yellow and red in a 2:1 ratio. This mixture will be combined with the white popcorn, so aim to have a darker color than your desired final outcome.
5. Pour the marshmallow mixture over the popcorn, and stir until they are thoroughly combined. Allow the mixture to sit for a minute, to cool down the hot marshmallow.
6. Spray your hands with nonstick cooking spray, and scoop up a handful of popcorn. Press it firmly between your hands, forming a ball shape. Make sure that the balls are compact; loosely formed popcorn balls easily fall apart. If the balls don’t form at first, allow the mixture to sit for another minute, this seems to help them hold together.
7. Place the popcorn balls on the prepared baking sheet and allow them to firm up at room temperature. Once the popcorn balls are set, melt the chocolate candy coating in the microwave. Place the chocolate in a Ziploc bag and cut off a very small triangle from one of the corners.
8. Using this makeshift decorating bag, draw jack o’ lantern faces on the orange balls. While the chocolate sets, cut green gumdrops into thin stalks, and attach them with a small amount of chocolate to the top of the pumpkins.
9. Once the chocolate is dry, the pumpkins can be served or stored. Keep the popcorn balls in an airtight container in a cool, dry room.
