In a large heavy bottomed saucepan, melt the butter and the marshmallows stirring with a buttered wooden spoon constantly to combine. When the marshmallows are melted add the cinnamon, nutmeg, ginger and cloves and mix thoroughly.

In a large bowl, toss together the popcorn and candy corn. Pour the marshmallow mixture over the popcorn and stir to combine making sure coat all the popcorn and candy.

Using buttered hands, form the popcorn into baseball sized balls and place on waxed paper until firm.

Store in an airtight container for up to two days. (They do become a little stale after that.)

Disclaimer: The Marshmallow Studio provided the marshmallows for this post at no cost to me. The views and opinions expressed on this blog are purely my own.