10 cups popped popcorn (approximately one bag of microwave popcorn)
½ cup water
¼ cup coconut oil (or butter)
½ teaspoon vanilla extract
½ teaspoon salt
2 bags (9 oz.) of SMASHMALLOW Cinnamon Churro (or any other flavor you'd like!)
In a medium saucepan over medium-high heat, combine, water, butter, vanilla, SMASHMALLOW, and salt. Cook, stirring occasionally, until mixture reaches 235° (soft-ball stage) on a candy thermometer, about 10 minutes.
Transfer popcorn to a large bowl, drizzle syrup over popcorn and toss gently to coat.
When mixture is cool enough to handle, press popcorn into 3" balls with lightly greased hands.
Cool completely before serving.