Description
Halloween-themed ghost popcorn balls coated with white chocolate and decorated with chocolate eyes and mouths, perfect for a spooky, sweet treat that’s fun to make and share.
Ingredients
Scale
Popcorn Balls
- 10 cups popped popcorn
- 1 cup sugar
- 1/3 cup light corn syrup
- 1/3 cup salted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Decoration
- White chocolate candy melts or white almond bark (about 12 oz)
- Mini chocolate chips for eyes
- Black decorating gel or melted chocolate for mouth
Instructions
- Prepare Popcorn: Place the popped popcorn in a large bowl, carefully removing any unpopped kernels to avoid unpleasant bites. Line a baking sheet with parchment paper to set the popcorn balls later.
- Make Sugar Mixture: In a saucepan over medium heat, combine sugar, corn syrup, butter, and salt. Stir continuously until the butter melts and the mixture reaches a boil. Continue cooking for 2 to 3 minutes until the sugar completely dissolves, creating a smooth syrup.
- Add Flavoring: Remove the pan from heat and stir in the vanilla extract to infuse a rich aroma and flavor into the syrup.
- Coat Popcorn: Pour the hot sugar syrup carefully over the popcorn. Mix thoroughly to ensure every piece is coated evenly and sticky enough to hold together.
- Form Balls: Let the coated popcorn cool slightly so it’s safe to handle. Using your hands, form the mixture into balls approximately the size of a baseball. Place each ball on the prepared baking sheet.
- Melt Chocolate Coating: Following package instructions, melt the white chocolate candy melts or almond bark until smooth and creamy. Use a spoon or spatula to evenly coat each popcorn ball with the melted white chocolate.
- Add Eyes: While the coating is still wet, press mini chocolate chips into each popcorn ball to create spooky ghost eyes. This ensures they stick well.
- Draw Mouths: Use black decorating gel or melted chocolate to draw small ghostly mouths on each ball, adding character and charm.
- Set and Serve: Allow the decorated popcorn balls to cool completely so the chocolate coating sets firm. Once set, they are ready to serve or package as festive treats.
Notes
- Ensure popcorn is fully cooled and unpopped kernels are removed to avoid damaging teeth.
- Use parchment paper to prevent sticking while the popcorn balls set.
- If the sugar syrup hardens before coating popcorn, reheat gently to soften.
- For easier shaping, wet your hands slightly to prevent sticking.
- Store popcorn balls in an airtight container to maintain freshness and crunch.
- Use gluten-free corn syrup and butter to ensure this recipe is gluten-free friendly.
