50 large marshmallows
1/3 cup butter or margarine
6 quarts popped corn
Vegetable cooking spray or butter

Combine marshmallows and butter in Dutch oven; cook over low heat until marshmallows melt, stirring mixture occasionally. Place popped corn in a large pan. Pour hot mixture over popped corn, tossing to coat. Coat hands with vegetable cooking spray or butter. Shape mixture into balls. Place on wax paper to cool. Wrap popcorn balls individually in colored cellophane or plastic wrap; store in a cool, dry place.

Yields 16 balls.