These festive Halloween Popcorn Balls will make a delicious addition to your snack menu for this year's monster mash.
Halloween Popcorn Balls Recipe
These popcorn balls begin with gooey homemade caramel popcorn. They're a sticky sweet treat that kids and adults love alike. Dipped in chocolate and decorated with seasonal sprinkles, gives them just the little something extra to make them unforgettable.
Helpful Tips for Making Caramel Popcorn Balls
- Caramel popcorn is a sticky task, but it's also one that's fun. It provides an opportunity to get everyone involved in the preparation.
- It's best to get set-up before you begin. It's important to have a pan nearby lined with wax paper prior to rolling the popcorn balls, so you can work quickly.
- Allow the popcorn to cool just until it's easy to handle. If you let it cool too much, it won't stick together. Should you find yourself needing to reheat, place into a 200°F oven for 5-10 minutes.
- Spray your hands with cooking spray to keep the caramel corn from sticking and keep your hands moving constantly and shaping as you go.
- Make all of the popcorn balls and let them cool completely before dipping in chocolate.
- Decorate the tops with sprinkles while the chocolate is still wet.
- For a delicious savory menu option, you may like to try these Monster Meatball Sliders.
Other Halloween Desserts to Add to the Party Menu
There's no shortage of "too cute to be scary" goodies to add to your Halloween snacking menu. Other recipes you may like to try:
- Adorable decorated Halloween Scotcheroos.
- 25 Not-So-Scary Halloween Desserts for tiny ghosts and goblins to make.
- Reese's Peanut Butter Chocolate Chip Cookies are a winning option for any occasion.
- Caramel and Chocolate Dipped Apples are a classic fall treat that can be given as gifts, too.
- Halloween Witch Hats from Princess Pinky Girl.
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- 18 cups lightly salted popcorn
- 1 ½ cups unsalted butter
- 2 cups light brown sugar
- 1 cup light corn syrup
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- ⅓ cup heavy cream
- seasonal jimmies and nonpareils
- Place the popcorn into a large metal mixing bowl that has been sprayed with cooking spray. Remove any unpopped kernels. Set aside.
- In a heavy bottomed saucepan over medium-high heat, melt together the butter, brown sugar, corn syrup and salt. Bring to a boil, stirring constantly, then lower the heat and allow to bubble for 5 minutes.
- After 5 minutes remove the saucepan from the heat and add 1 tsp of baking soda. The baking soda will cause the caramel to foam. Stir constantly until the foam begins to die down. Add 1 tsp of pure vanilla.
- Pour the caramel over the popcorn. Using a large spoon, stir the popcorn until it's evenly coated with the caramel. Continue to stir until the mixture has cooled enough to handle. This step will take around 2 minutes.
- Wearing gloves lightly spritzed with cooking spray, divide the mixture evenly forming into 3 inch balls. Press together firmly and place onto wax paper to set-up. Allow to sit until completely cooled and set, around 20 minutes.
- Melt the milk chocolate chips and heavy cream together in the microwave in 20 second increments, stopping to stir each time. Repeat this process until the chocolate is completely smooth.
- Dip each popcorn ball into the melted chocolate covering the top. Sprinkle with nonpareils while wet. Allow to sit for 45 minutes or until the chocolate is set.