Caramel Popcorn Ghosts
Created from caramel popcorn balls, these ghosts make ghoulish party favors for Halloween gatherings. Take care when working with the caramel, as it is very hot when cooked.
Ingredients
- 8 cups popcorn
- 3⁄4 cup chopped toasted almonds
- 1 cup firmly packed light brown sugar
- 1⁄3 cup light corn syrup
- 2 Tbs. water
- 8 Tbs. (1 stick) unsalted butter
- 3⁄4 tsp. salt
- 2 tsp. vanilla extract
Directions
In a large oiled bowl, combine the popcorn and almonds. Set aside.
In a saucepan over medium heat, combine the brown sugar, corn syrup, water, butter and salt. Boil until a candy thermometer registers 270º to 275ºF. Remove from the heat and stir in the vanilla.
Lightly oil a baking sheet. Pour the caramel over the popcorn mixture and toss with 2 rubber spatulas to coat evenly. Working quickly, using oiled hands, shape the popcorn into small balls and place on the prepared baking sheet. Let cool.
Wrap each popcorn ball in a square of parchment paper, place in a cellophane bag and tie a ribbon at the base of the ball. Makes 25 popcorn ghosts.
In a saucepan over medium heat, combine the brown sugar, corn syrup, water, butter and salt. Boil until a candy thermometer registers 270º to 275ºF. Remove from the heat and stir in the vanilla.
Lightly oil a baking sheet. Pour the caramel over the popcorn mixture and toss with 2 rubber spatulas to coat evenly. Working quickly, using oiled hands, shape the popcorn into small balls and place on the prepared baking sheet. Let cool.
Wrap each popcorn ball in a square of parchment paper, place in a cellophane bag and tie a ribbon at the base of the ball. Makes 25 popcorn ghosts.