First, pour 3 tablespoons of avocado oil into a large pot and turn it on medium-high heat.

Second, add 1 of the unpopped kernels to the oil and wait for it to pop. (This is what we call our "test" kernel. It will tell us when the oil is hot enough."

Third, once the "test" kernel has popped, add the rest of the unpopped kernels and shake the pot to ensure that they are all covered with oil.

Next, cover the pot with the lid and shake it occasionally to move the kernels around so that they don't burn.

Then, once the kernels start popping rapidly, vent the pot slightly by placing the lid to the side. (You want to allow some air into the pot, but don't uncover it enough that the popcorn shoots out.)

When the kernels have stopped popping, immediately remove them from the heat to prevent burning.

Finally, separate the popped kernels from the unpopped kernels and place them into a separate large bowl. (Take your time. This step is incredibly important! Nobody wants to break a tooth!)

First, place 1 stick of salted butter in a medium saucepan over medium heat to melt.

Second, add the marshmallows and unwrapped caramels to the saucepan.

Third, stir until all of the ingredients are completely melted and bubbling.

Finally, add the peanuts to the caramel mixture and stir.

First, pour the hot caramel sauce over the popped popcorn.

Second, using a large spatula, stir the sauce to cover all the popcorn. Wait a moment for the popcorn mixture to cool slightly so that you can form the popcorn balls with your hands.

Third, dip your hands into the cup of cold water before grabbing a handful of popcorn to create a ball.

Next, while forming the popcorn ball, squeeze with a good amount of pressure to create tighter balls that will stick together better.

Then, place the formed popcorn balls on parchment paper or wax paper and let them cool for 20 minutes.

Finally, enjoy immediately or wrap each popcorn ball in plastic wrap to store for later!