Food & Cooking Recipes Dessert & Treats Recipes Popcorn on the Cob Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 23, 2020 Rate PRINT Share Yield: 6 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. Cook Mode (Keep screen awake) Ingredients ½ stick unsalted butter, plus more for hands 1 (10-ounce) package miniature marshmallows ¼ cup light-brown sugar 3 quarts popped popcorn 1 cup chocolate-covered sunflower seeds, optional Directions Melt butter in a large, heavy pot over low heat. Add marshmallows and sugar; stir until melted. Remove from heat. 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. Aaron Dyer Originally appeared: Martha Stewart Living, October 2014 Rate It PRINT