Directions

1. Pop the Popcorn:

   Microwave the bag of popcorn according to the package directions. Lightly buttered and salted popcorn works best for this recipe. Set aside in a large mixing bowl.

   

2. Melt the Butter and Marshmallows:

   In a medium pot or pan, melt the butter over low heat.

3. Prepare the Color and Flavor Mix:

   While the butter is melting, mix the Watermelon Spruits and Beet Spreggies in a small bowl.

   

4. Melt the Marshmallows:

   Once the butter is fully melted, add the marshmallows. Stir regularly to help them melt evenly. Continue stirring until the mixture is smooth and drips in a long, sticky stream from a wooden spoon.

   

5. Incorporate the Watermelon and Beet Mixture:

   Turn off the heat and slowly sprinkle the watermelon and beet mixture into the melted marshmallow, stirring continuously until fully combined.

   

6. Coat the Popcorn:

   While the marshmallow mixture is still warm, pour it over the popped popcorn. Using a greased spoon, fold the mixture until the pink marshmallow is evenly distributed.

   

7. Shape the Popcorn Balls:

   Grease your hands with butter or oil and portion out the popcorn mixture. Shape into roughly 10 baseball-sized balls. The goal is to form general ball shapes at this stage.

8. Let Cool and Perfect the Shape:

   Once the marshmallow has cooled and hardened slightly, gently press and shape the popcorn balls into smoother, more uniform rounds.

9. Serve and Enjoy:

   Enjoy these chewy, fruity popcorn balls as a fun treat! Store any leftovers in an airtight container to keep them fresh.