(Family Features) Whether it’s watching spooky movies or dressing up as ghouls and goblins, spooky season means it’s time to bring up your loved ones’ favorite snacks for a ghostly good time. Before heading out for a sleight of hand, gather your minions in the kitchen for some family fun making these bewitching yet tasty treats.
Throughout October, you can honor National Popcorn Poppin’ Month with weird and delicious treats like Spooky Popcorn Spider Web, Green Halloween Zombies, Witchy Popcorn Balls, and Popcorn Caramel Apples that add festive fun to the Halloween excitement.
As the perfect ingredient in treats of all types, popcorn is loved for its seed-to-snack simplicity as a non-GMO, vegan, gluten-free and sugar-free snack that’s naturally low in fat and calories. . Add to that its irresistible smell, taste, and versatility, and it’s easy to see why it pairs so well with spooky celebrations.
Spooky Popcorn Spider Web
- 1/4 cup butter
- 8 cups mini marshmallows, divided
- 1 tablespoon of vanilla extract
- 9 cups popped popcorn, divided
- 1 cup semi-sweet chocolate chips, divided
- black thread licorice
- candy eyes
Line a round pizza pan with parchment paper; put aside. In a large saucepan over low heat, melt the butter; stir in 5 cups marshmallows, stirring constantly, 3-4 minutes, or until completely melted. Stir in vanilla. Remove from fire. Stir in 8 cups popcorn until coated. Spread onto a prepared pizza pan in an irregular round shape, about 1 inch thick, to resemble a spider’s web. Refrigerate for about 15 minutes, or until firm.
In the microwave, melt the remaining marshmallows for about 20 seconds, or until melted. Using a spatula, thread melted marshmallow strands onto a popcorn cobweb to create a cobweb effect.
In heatproof bowl set over saucepan of hot (not boiling) water, melt 3/4 cup chocolate chips; cool slightly. In a large bowl of remaining popcorn, pour chocolate over popcorn, gently folding to coat. Spread the mixture onto a waxed paper-lined baking sheet, separating it into eight small groups. Attach two candy eyes to each cluster of popcorn. Refrigerate 10 to 15 minutes or until set.
Melt the remaining chocolate chips. Cut licorice into 1-inch lengths. Using a small spoon, dab circles of chocolate onto the spider web. Attach the chocolate covered popcorn to the chocolate circles. Attach lengths of licorice to clusters of chocolate popcorn to look like spider legs.
Refrigerate 15 minutes or until set. To serve, cut into small pieces.
- 16 chocolate wafer cookies
- non-stick cooking spray
- 3 pints popped popcorn
- 4 tablespoons (1/2 stick) butter or margarine
- 3 cups miniature marshmallows
- 3 tablespoons (1/2 3-ounce can) lime gelatin dessert mix
- green food coloring (optional)
- 3/4 cup chocolate chips
- licorice strings
- 8 chocolate ice cream cones
- orange sugar sprinkles, placed in a small dish
- jelly beans
- candy corn
Lay a sheet of wax paper or parchment on the work surface and place wafers on it.
Spray a large mixing bowl with nonstick cooking spray and place the popcorn inside.
In a medium saucepan over low heat, melt the butter. Stir in marshmallows and gelatin powder until marshmallows are melted and mixture is smooth. Adjust the color with 1-2 drops of food coloring, if desired. Pour mixture over popcorn and toss until coated.
Spray hands with nonstick cooking spray and press firmly to form eight balls. Place the balls on eight wafers. Squeeze candy toppers into popcorn balls to form “eyes”, “nose” and “mouth”.
In a small microwave-safe bowl, heat chocolate chips, covered, 10 seconds. Stir to promote melting. Repeat as needed until chocolate is melted and smooth.
Place about 1/2 teaspoon of melted chocolate on each ball of popcorn. Press strings of licorice into chocolate to form “hairs”.
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Dip the edges of the cones in the melted chocolate then sprinkle with orange sugar. Place on remaining wafers to form “witches hats”. Place the hats on the popcorn balls. Let the chocolate set about 45 minutes before serving.
Serve or seal individually in plastic wrap.
- 2½ pints popped popcorn
- 6 tablespoons butter or margarine
- 3 cups mini marshmallows
- 4 tablespoons lime gelatin powder
- red gumballs
- candy corn
- flat green candy strips or fruit leather
- green sugar nuggets
Place popcorn in large bowl; put aside.
In a medium saucepan over medium heat, melt the butter. Stir marshmallows into butter until melted. Stir in gelatin powder until evenly colored.
Pour the melted mixture over the popcorn and stir until well coated. With buttered hands, shape the popcorn into seven ovals.
Slightly flatten an oval and press one end together to form a “skull” shape. Place on a baking sheet lined with parchment paper. Repeat with the remaining ovals.
To decorate: press two gumballs into each skull to form “eyes”. Press the candy corn into the skull to form “teeth”. Use scissors to cut the candy strips and press on top for “hair”. Sprinkle with sugar sprinkles.
Let the “zombies” set for about 20 minutes before wrapping them individually in plastic wrap or serving immediately.
- 1 liter freshly popped popcorn
- 1 package (9 1/2 ounces, 35 total) caramels, unwrapped
- 1/4 cup light cream or half and half
- 4 lollipop sticks or wooden candy apple sticks
- 4 apples
- 1/2 cup chocolate chips
- sugar nuggets
- decorative ribbon (optional)
Place popcorn in large bowl; put aside. Place a sheet of waxed paper on the work surface.
In a small saucepan over medium-low heat, heat the caramels and cream. Stir frequently until the caramels are melted and the cream is combined with the caramels.
Push a stick into the center of the apple and dip it in the caramel. Pour the caramel over the apple to coat. Repeat with the remaining apples
Place the caramel-covered apple in a bowl of popcorn and press the popcorn over the caramel to cover. Place apple on waxed paper to harden; repeat with remaining apples.
In a small resealable plastic bag, microwave the chocolate chips for 10 seconds and squeeze the chips to help melt. Repeat, heating at 10 second intervals, until chips are completely melted. Snip a small corner from the bag and press the chocolate onto each apple, letting the chocolate drip down the sides. Sprinkle with sugar sprinkles.
Tie a bow to each apple stick, if desired. To serve, cut the apples into slices.