Begin by popping enough popcorn to fill about 16 cups, then place the popcorn in a large mixing bowl.

In a large pot over medium heat, combine mini marshmallows and butter. Stir continuously until melted and smooth, about 5-7 minutes.

Gently fold the melted marshmallow mixture into the popcorn until every piece is well-coated.

Lightly butter your hands and shape the coated popcorn into balls the size of tennis balls, placing them on a lined baking sheet.

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

Melt the white candy melts in a microwave-safe bowl for 1-2 minutes, stirring halfway through.

Dip the top half of each popcorn ball into the melted candy coating, allowing excess to drip off before placing back on the baking sheet.

Before the candy coating sets, place candy eyeballs on top of each popcorn ball to create ghost faces.