1-First Step: Prepare the popcorn. Spread 10 cups of freshly popped salted popcorn on a baking sheet. Pick out any unpopped or burnt kernels to avoid hard surprises. Transfer the clean popcorn to a large bowl. This mise en place keeps things smooth and prevents crunchies in your balls.

2-Second Step: Brown the butter. Grab a light-colored saucepan so you can watch the magic. Melt 4 tablespoons unsalted butter over medium heat. Stir constantly until it gets foamy with little brown bits. Keep going until it’s deep golden with a nutty aroma, about 3-5 minutes. This step amps up the flavor like caramel without extra sugar. Watch closely; butter browns fast!

3-Third Step: Melt the marshmallows. Turn heat to low, add the 10 oz bag of marshmallows (jumbo or mini work). Stir gently until fully melted and smooth, 2-3 minutes. Low heat prevents burning, keeping the mixture silky. If it thickens too quick, add a splash of water. Pro move: fresh marshmallows melt easiest.

4-Fourth Step: Coat the popcorn. Pour the warm marshmallow mixture over the popcorn right away. Use a rubber spatula to stir and coat evenly. Work fast while it’s pliable; every kernel needs that sticky hug to stay together. Enough mixture ensures no dry spots.

5-Fifth Step: Shape the balls. Grease your hands with butter or oil to stop sticking. Scoop warm mixture and shape into balls gently but firmly, about 6 balls of any size. Don’t compact too tight or they’ll get tough. Let them cool on parchment.

6-Final Step: Cool and store. Let balls set for 10-15 minutes. Wrap each in plastic wrap and pop in an airtight container. Serve same day for max chewiness. Pairs great with your BBQ ribs!