Begin by popping enough plain, lightly salted popcorn to fill about 16 cups. Inspect and remove unpopped kernels before transferring to a mixing bowl.

In a medium saucepan, combine 10 ounces of mini marshmallows with ¼ cup of butter over medium heat. Stir regularly until fully melted and smooth, about 4-5 minutes.

Carefully pour the melted marshmallow-butter mixture over the popped popcorn in the mixing bowl. Fold gently to ensure each piece is coated, about 2-3 minutes.

Lightly butter your hands and shape the coated popcorn into ghost-sized balls, placing them on a lined baking sheet. Aim for about 10-12 popcorn balls.

Allow popcorn balls to cool and set for 30 minutes to 1 hour at room temperature to help them maintain their shape.

Melt a bag of Wilton Bright White Candy Melts according to package instructions, usually in the microwave at half-power for 1-2 minutes. Dip the tops of each popcorn ball in the melted candy, allowing excess to drip off.

Before the candy coating hardens, add candy eyeballs to each popcorn ball. Let the coating completely harden, about 15-20 minutes, before serving.