Pop your popcorn using your preferred method, measure out 8 cups of popped kernels, and transfer them to a large mixing bowl.

Line a baking sheet with parchment paper and set it beside your stove.

Place a large pot or saucepan over medium heat and add the butter, allowing it to melt completely.

Once the butter is melted and foamy, add the marshmallows to the pot, stirring constantly until completely melted.

Remove the pot from heat and stir in the vanilla extract and salt.

Immediately pour the marshmallow mixture over the popcorn and stir until every piece is coated.

Let the coated popcorn sit for 1 to 2 minutes until cool enough to handle.

Butter your hands and scoop about 1/2 cup of the popcorn mixture, gently pressing it into a ball shape.

Place each finished popcorn ball on the prepared parchment paper and let them cool completely at room temperature for at least 30 minutes.