Celebrate harvest season with "ears" of candied popcorn, reminiscent of Indian corn. Unbleached parchment paper from your pantry is all you need for the pretty presentation.

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Ingredients

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Directions

Instructions Checklist
  • Melt butter in a large, heavy pot over low heat. Add marshmallows and sugar; stir until melted. Remove from heat.

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  • Pour in popcorn; toss well to coat. Fold in chocolate-covered sunflower seeds.

  • With buttered hands, form mixture into oblong cob shapes. Let cool on a parchment-lined baking sheet. Wrap each "cob" in a parchment-paper husk. For each husk, cut a 20-inch length of standard parchment paper and accordion-fold it into eight 2 1/2-inch folds. Cut one end into a deep point, leaving sides intact. Unfold paper; wrap it around cob. Twist bottom to secure, then peel back layers.

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