Halloween Popcorn Balls

20 cups popped popcorn 1 1/2 cups light-colored corn syrup 1 1/2 cups sugar 1 7-ounce jar marshmallow creme 2 tablespoons butter 1 teaspoon vanilla extract 1 1/2 cups reese's pieces

Instructions: 1. Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17x12x2-inch baking pan or roasting pan. Keep popcorn warm in a 300 degree F (150 C) oven while preparing marshmallow mixture. 2. In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined. 3. Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3-inch-diameter balls. Store at room temperature up to 1 week. Makes 24 popcorn balls.