Popcorn on the Cob

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. INGREDIENTS

½ stick unsalted butter, plus for more hands 1 - 10oz. package miniature marshmallows ¼ cup light-brown sugar 3 quarts popped popcorn 1 cup chocolate-covered sunflower seeds, optional

DIRECTIONS

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

2. Pour in popcorn; toss well to coat.

Fold in Chocolate-covered sun flower seeds.

3. 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 20inch length of standard parchment paper an accordion fold it into eight 2 ½ inch folds. Cut one end into a deep point, leaving sides intact. Unfold the paper; wrap it around the cob. Twist the bottom to secure, then peel back the layers.

Compliments of Martha Stewart Living