Have your 12 cups of popcorn popped and ready to go. You can use microwave popcorn or popcorn popped on the stovetop.

In a saucepan over medium heat, melt butter and brown sugar together. Stir for about three to four minutes until sugar is dissolved.

Immediately add popcorn, and mix together.

Add Sixlet candies, and gently mix.

To make the corn shape, it helps to rub a little butter on your hands. This helps prevent the mixture from sticking to your hands.

Shape the popcorn mixture into a corn on the cob shape. Use about a palm-full of popcorn mixture for these mini “cobs of corn.”

Set popcorn cobs on a parchment-lined cookie sheet. Continue until all mixture is gone.

Let cool, about 10 minutes.

Now, take one cob and lay towards the top of a corn husk, slightly wrap and twist the bottom. Tie with twine or string.

This recipe makes 10-12 mini harvest corns.