12cupspopped popcornwith unpopped kernels removed - about 0.5 cup of kernels
.25cupbutterplus more for shaping
40regularmarshmallowsor one 10-ounce bag of mini marshmallows
5dropselectric green gel food color
1teaspoonpure vanilla extract
Instructions
Place popped popcorn in a large bowl. Set aside.
Melt butter in a large Dutch oven or saucepan over low heat. Add the marshmallows and cook until completely melted and smooth, stirring constantly.
Once melted, stir in the green coloring and vanilla. Pour the marshmallow mixture over the popcorn.
Gently toss to evenly coat the popcorn. Allow to cool slightly, coat your hands with butter or cooking spray, and grab a handful of popcorn mixture and shape into ten, 3-inch balls about the size of a baseball.
Place on a baking sheet lined with wax paper and immediately press a heart into the center of each ball and sprinkle with green jimmies.
Let popcorn balls sit until firm before serving.
Notes
To store: wrap each popcorn ball tightly with plastic wrap and store at room temperature for up to 5 days. The longer you store them, the chewier they become.
See post for popping methods and seasonal recipe modifications.