Marc Antony Nibble

8 C popped popcorn

1 7-oz. jar marshmallow cream

3/4 C peanut butter

2 T milk

1/2 C unsalted peanuts

Preheat oven to 375 degrees. Combine marshmallow cream, peanut butter and milk in a large greased bowl and stir until smooth. Stir in popcorn and peanuts and coat thoroughly. Grease hands and form mixture into balls using 1/2 C for each. Place on a greased baking sheet and bake for 5 minutes. Remove from oven and let cool about 20 minutes. Makes 14 to 16 popcorn balls.