Halloween Popcorn Balls
Halloween Popcorn Balls combine buttery microwave caramel, Reese’s Pieces, candy corn, and candy eyes for a chewy Halloween treat you can wrap for party favors.
- Prep Time: 20 minutes
- Cooling Time: 30 minutes
- Cook Time: 4 minutes
- Total Time: 54 minutes
- Yield: About 20 small popcorn balls 1x
- Category: Dessert
- Method: Microwave
Ingredients
- 10 cups popped popcorn, unpopped kernels removed
- 1/2 cup salted butter, cut into pieces, plus more for greasing hands
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup candy-coated peanut butter candies, divided
- 1 cup candy corn, divided
- 2 tablespoons candy eyes
- 2 tablespoons Halloween sprinkles
Instructions
- Cover a baking sheet with parchment paper and choose a bowl large enough to toss the popcorn without spilling. Add the popcorn, ½ cup Reese’s Pieces, and ½ cup candy corn to the bowl; keep the remaining candies nearby for decorating.
- Combine the butter, brown sugar, and corn syrup in a large microwave-safe bowl with plenty of room for bubbling. Microwave on high for 1 minute, stir thoroughly, then microwave another 2 minutes for a chewy coating or 3 minutes for a firmer coating, watching closely toward the end because microwave strength varies.
- Carefully remove the hot bowl and stir in the vanilla and baking soda; the caramel will foam. Immediately drizzle it over the popcorn mixture and fold with a heatproof spatula, scraping the bottom of the bowl until evenly coated.
- Let the mixture cool just until it can be handled comfortably but is still pliable; hot caramel can burn, so check a small portion first. Lightly butter your hands and gently press small portions into balls about 2 inches wide.
- While the coating is tacky, attach the reserved candies and candy eyes, add the sprinkles, and place each ball on the prepared baking sheet. Let stand until completely cool and firm, about 30 minutes, then wrap individually or transfer to an airtight container.
Notes
Substitutions: Use air-popped popcorn or lightly salted packaged popcorn. If using unsalted butter, add ⅛ teaspoon kosher salt to the caramel. Replace the peanut butter candies with candy-coated chocolate pieces if preferred.
Serving Suggestions and Pairings: Serve on a Halloween dessert tray with cookies and pretzels, or pair with apple cider or hot chocolate. Individually wrapped popcorn balls work well for party favors.
Storage: Keep individually wrapped popcorn balls in an airtight container at room temperature. Enjoy within 3–5 days for the best texture. Humidity can soften the popcorn and make the coating sticky.
Freezing: Freezing not recommended.
Timing: Cook time is 3–4 minutes; total time is 53–54 minutes including 30 minutes of cooling.
Tools and Equipment: Baking sheet, parchment paper, large mixing bowl, large microwave-safe bowl, microwave, heatproof spatula, measuring cups and spoons, airtight container.
Find it online: https://jennifercooks.com/halloween-popcorn-balls/