Begin by popping enough plain popcorn to fill about 16 cups, discarding any unpopped kernels. Spread the popcorn on a large baking sheet.

In a large pot over medium heat, combine mini marshmallows and butter, stirring until smooth and glossy for about 4-5 minutes.

Pour the melted marshmallow mixture over the popcorn in a mixing bowl and gently fold until coated thoroughly.

Butter your hands lightly and form small handfuls of the mixture into balls the size of golf balls, placing them on a lined baking sheet.

Let the formed popcorn balls sit at room temperature for about 30 minutes to 1 hour to cool and set properly.

Melt the Wilton Bright White Candy Melts in a microwave-safe bowl for about 30 seconds, stirring until smooth. Dip tops of cooled popcorn balls and decorate immediately with candy eyeballs.

Allow the candy coating to set completely before serving and store leftovers in an airtight container.