Begin by popping about 16 cups of plain popcorn using an air popper or microwave, avoiding any buttered varieties for the best texture. Once popped, discard any unpopped kernels and transfer the popcorn into a large mixing bowl.

In a large pot over medium heat, melt 3 tablespoons of butter alongside 4 cups of mini marshmallows, stirring continuously for about 5-7 minutes until smooth and glossy. Remove from heat once melted.

Pour the melted marshmallow and butter mixture over the popcorn and gently toss until thoroughly coated.

Lightly butter your hands and scoop out portions to form into balls roughly the size of a golf ball. Place on a lined baking sheet.

Allow popcorn balls to cool at room temperature for about 30 minutes to 1 hour to firm up.

Melt the Wilton Bright White Candy Melts according to package instructions, dip the tops of each popcorn ball into the melted candy, allowing excess to drip off.

Immediately place candy eyeballs onto the wet coating of each popcorn ball and let the coating set for about 10-15 minutes.