Instructions

1. 1

   Heat a large heavy-bottomed pot over medium heat and add 1 tablespoon of the butter and the popcorn kernels. Cover and shake the pot occasionally as the kernels pop, about 5–7 minutes. Remove from the heat when popping slows to 2–3 seconds between pops, then transfer the popcorn to a large heatproof bowl and discard any unpopped kernels. It's ready when the popping slows to a few seconds between pops and most kernels have expanded.

2. 2

   Melt the remaining 3 tablespoons of butter in a large saucepan over low heat. Add the mini marshmallows and salt, stirring constantly for 3–4 minutes until smooth. Remove from the heat and stir in the vanilla extract. It's ready when the marshmallows have melted into a glossy, smooth mixture with no large lumps.

3. 3

   Pour the warm marshmallow mixture over the popcorn. Use a rubber spatula to fold gently until the popcorn is evenly coated, working carefully so the popcorn stays in large pieces rather than becoming crushed (about 3 minutes). It's ready when most popcorn pieces have a thin, sticky coating and no large pool of marshmallow remains at the bottom.

4. 4

   Let the mixture cool for 2–3 minutes, just until comfortable enough to handle while still warm and pliable. Lightly grease your hands with a little extra butter, divide the mixture into 12 portions, and gently press each portion into a ball about 2 1/2 inches wide. Add sprinkles while the surfaces are still sticky, if desired. It's ready when each ball holds together without being squeezed so tightly that the popcorn collapses.

5. 5

   Place the popcorn balls on a parchment-lined baking sheet and leave them at room temperature for about 5 minutes to set before serving or wrapping individually. It's ready when the balls hold their shape when lifted but remain soft and chewy.

Used in this recipe: Silicone Spatula · Half Sheet Pan (Amazon, affiliate links)