Candy Corn Pumpkin Spice Popcorn Balls

• 5 Tablespoons Salted Butter
• 1 pound Jumbo Pumpkin Marshmallows
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/8 teaspoons Ground Cloves
• 12 cups Popped Popcorn (make Sure To Remove Any Un-popped Kernels)
• 1-1/4 cup Candy Corn

1. In a large heavy-bottomed saucepan, melt the butter and the marshmallows, stirring with a buttered wooden spoon constantly to combine. When the marshmallows are melted, add the cinnamon, nutmeg, ginger and cloves and mix thoroughly.
2. In a large bowl, toss together the popcorn and candy corn. Pour the marshmallow mixture over the popcorn and stir to combine making sure coat all the popcorn and candy.
3. Using buttered hands, form the popcorn into baseball-sized balls and place on waxed paper until firm. Store in an airtight container for up to 2 days. (They do become a little stale after that.)

butter, marshmallows, ground cinnamon, ubc, ubc, ground cloves, kernels, corn

Taken from tastykitchen.com/recipes/desserts/candy-corn-pumpkin-spice-popcorn-balls/ (may not work)