Preparation Steps

• Spread the popped popcorn out on a very large baking sheet, on a layer of parchment paper, and pick out any unpopped kernels.
• In a medium saucepan over medium heat, combine the sugar, corn syrup, butter and salt. Stir constantly until mixture boils. Boil without stirring until the syrup reaches the soft-ball stage (235-240°F or 113-115°C) on a candy thermometer, about 2-3 minutes.
• Remove the saucepan from the heat and add the vanilla extract. Pour the syrup over the popcorn and use hands or a spoon to mix up and coat. Allow to cool for a couple of minutes until it’s cool to the touch but malleable.
• Rub a little butter or cooking spray over your hands. Roll the popcorn mixture into balls, about the size of a small fist, and squeeze together until they hold shape. Place them on the lined baking sheet to set.
• Melt the white candy melts or white chocolate chips as per package instructions. Dip each popcorn ball into the white candy or chocolate and shake to coat the whole thing. Tap off excess and place back on the lined baking sheet to set.
• After the coating has set but is still quite tacky, press mini chocolate chips into the coated popcorn balls to make the eyes and mouth of each ghost. You can also make detailed faces using black decorating gel or an edible ink marker, if you like. Let ghosts set completely before eating.