Start by popping enough plain, lightly salted popcorn to fill about 16 cups, discarding unpopped kernels. Transfer the popcorn into a large mixing bowl to cool.

In a large pot over medium heat, combine mini marshmallows and unsalted butter, stirring constantly until melted and smooth.

Gently fold and mix the melted marshmallow into the popcorn until every piece is well coated.

Lightly butter your hands and shape the popcorn mixture into balls about the size of a tennis ball on a lined baking sheet.

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

Melt the Wilton Bright White Candy Melts in a microwave-safe bowl, heating in bursts and stirring until smooth.

Dip the tops of each Ghost Popcorn Ball into the melted candy coating and let excess drip back into the bowl.

Before the coating sets, gently place candy eyeballs on top, ensuring they stick while the coating is still tacky.

Let the candy coating set completely before serving or storing your Ghost Popcorn Balls.