As posted on Boston.com

Makes 24 3-inch balls

• 6 tablespoons (¾ stick) unsalted butter, plus extra for greasing bowl and baking sheet
• 6 quarts popped popcorn
• 1 cup chopped roasted nuts
• 1 cup mini marshmallows
• 1 cup assorted candy such as Reese’s Pieces (or other suggestions in Kitchen Aide)
• ¼ cup light corn syrup
• ¼ cup molasses
• ¼ cup water
• 2 cups granulated sugar
• Salt
  

Grease a large bowl with butter and add the popcorn, nuts, marshmallows, and candy, tossing to combine. Lightly grease a large piece of foil on a baking sheet and set aside.

In a large saucepan over medium-high heat, melt 6 tablespoons of butter and add the corn syrup, molasses, water, sugar, and ½ teaspoon salt. Bring to a boil, stirring often, until mixture reaches 300 degrees measured on a candy thermometer. Quickly but carefully pour the hot syrup over the popcorn mixture, and, using a heat-proof rubber spatula, mix to combine completely. While the mixture is still warm, use the spatula and your hands to form 3-inch balls.

Cool them on the foil-lined sheet. Serve immediately or store in an airtight container at room temperature for up to a week.