| • | Remove all unpopped kernels from popped popcorn. Place them in a buttered 17x12x2-inch baking cooking pan or roasting cooking pan heated at 300 degree F.
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| • | Now add corn soup and sugar in a large saucepan and bring in it to boil. Remove the cooking pan from heat up and stir in marshmallow creme, butter, and vanilla until combined.
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| • | Pour marshmallow mixture all over red-hot popcorn; stir gently to coat. Cool until popcorn mixture can be managed easily. Stir in candies.
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| • | Now with damp hands, quickly shape mixture into 3-inch-diameter balls.
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| • | Wrap each popcorn ball in plastic enclose and store at room temperature up to 1 week.
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| • | Halloween Popcorn Balls are ready to savor.
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