Makes 2 Dozen 2 ½ “ Balls
16 Cups Plain Popped Popcorn, Salted
1½ Cups Roasted Salted Peanuts
1 Stick Unsalted Butter
1 ½ 10 Ounce Bags Mini Marshmallows
¾ Cup Firmly Packed Dark Brown Sugar
To pop the corn you can use either microwave popcorn, make it yourself in a hot air popper or make it on the stove in a heavy duty pan (the old fashioned way). It’s your choice.
In a large pan such as a Dutch oven, melt the butter over medium heat. Add the marshmallows and brown sugar to the melted butter and continuously stir until the marshmallows are melted and the brown sugar is dissolved. Remove from the heat and immediately add the popcorn and peanuts to the pan. Stir with a large spoon until all of the popcorn and peanuts are coated with the marshmallow mixture.
Form 2½ “ balls keeping your hands buttered the whole time (this makes it easier to form the balls since the mixture is quite sticky). Place the popcorn-peanut balls on a sheet pan or cookie sheet lined with parchment paper or silpat non-stick baking mat. Let the popcorn-peanut balls set for at least 2 hours.
You can either set them out on a platter or wrap in cellophane candy bags.