12 cups popped popcorn

4 tablespoons Hiland Salted Butter

1 (10-ounce) bag mini marshmallows

8 slices Fully Cooked Bar-S Bacon, cooked and crumbled

2 tablespoons Griffin’s Bacon Flavored Syrup

In a large saucepan over medium heat, combine butter and marshmallows, stirring until completely melted. Stir in Griffin’s syrup. Add crumbled bacon. Pour mixture over popcorn, quickly tossing and coating the popcorn.

Cool slightly so it’s easy to handle. Form popcorn into 12 balls, pressing tightly to retain shape. Butter your hands frequently while forming popcorn into balls. Place on waxed paper. Once completely cooked, individually wrap in plastic wrap. Serve within 48 hours.