Place a piece of parchment paper onto a large baking sheet, and set aside.
In a large pot, melt the butter over low-medium heat. Pour in the corn syrup, vanilla and salt and stir until it begins to bubble.
3 tablespoons unsalted butter, ½ cup light corn syrup, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt
Add the marshmallows, and stir until they are completely melted.
3 cups mini marshmallows
Gently stir in the popcorn and allow it to cool for about 10 minutes.
12 cups plain popcorn
Butter your hands then form the popcorn into 12 (3-inch) balls. Place the popcorn balls onto the prepared baking sheet.
Let them cool for at least 30 minutes to set up. Serve at room temperature.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 popcorn ball. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.