I can remember just about every Halloween outfit I ever wore as a child, mostly because I dressed as the same thing every year. My Mom and I would pull out every scarf and gaudy piece of jewelry we could find (and there was a plethora of that in the 80’s) and we would both walk around as Gypsys for a few hours on Halloween night. We pulled out all the stops, blue eye shadow and red lipstick was a must and I think one year Mom walked around with a glass paperweight for a crystal ball. We would invade the town square with everyone else, making sure to stop at the homes of any family members so we would have enough candy by the end of the night to hold us until we could restock on the next Halloween.
The best stops on Halloween were at the houses of my great aunts. Aunt Aggie and Aunt Katie always had the best candy and they would set aside a huge pile just for family. They would ooh and ahh over all the kids’ outfits, coo over how big we had gotten, and load us up with enough sugar to keep us wired for a week. It was the stuff Halloweens are made of. Now it’s my turn to take my kids to all the best stops in town and lucky for them, we still have plenty of family there.
This recipe was inspired by Kate @ Diethood’s recipe!
Chocolate Covered Popcorn Balls
- 1 cup granulated sugar
- 1/2 cup white corn syrup
- 1/3 cup water
- 1/4 cup butter
- 3/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 bags of popped unsalted popcorn
- Orange food dye 5 to 6 drops (optional)
- 14 popsicle sticks
- 1 pkg semi-sweet chocolate chips melted, 12oz
- Sprinkles optional
- In a saucepan over medium heat, combine the sugar, corn syrup, water butter and salt. Using a candy thermometer, heat the mixture until it reaches 270 degrees ( hard ball stage). If you don’t have a thermometer, drop a small amount of mixture into ice water. It should solidify and turn into hard, brittle threads when done.
- Remove the syrup from the heat and stir in vanilla and food dye. Place the half of the popcorn in a large bowl and pour half of the syrup on top, stirring to coat. Repeat with the remaining popcorn and syrup until all of the popcorn is covered in syrup. Let cool slightly, grease your hands with butter and quickly shape the popcorn into a tennis ball size shape. Place a popsicle stick into each ball, dip into melted chocolate and then sprinkle with sprinkles. Continue with until all of the popcorn is done. Place on wax paper and until the chocolate is set. Wrap each ball in plastic wrap and store at room temperature for up to 3 days.
- Tip: Melt your chocolate in the microwave or double boiler until very smooth and don’t forget to remove any unpopped kernels before making your balls!