Halloween Popcorn Balls Recipe {Without Corn Syrup}

Directions

1. Arrange a muffin tin by placing 12 silicone liners in it. If you lack liners, a silicone muffin pan works, or you can wrap each cup of a standard muffin tin with plastic wrap.
2. Put 2 cups of the popped popcorn into a large bowl.
3. In a small microwave-safe bowl, measure out the dark chocolate chips. Heat them in the microwave using 30-second intervals, stirring after each, until smooth and fully melted; watch closely to avoid scorching.
4. Drizzle the melted dark chocolate over the popcorn and stir with a rubber spatula until the popcorn is coated evenly.
5. Promptly and carefully transfer the chocolate-coated popcorn into 6 of the prepared muffin cups, shaping each into a ball.
6. Add your chosen decorations (like candy eyes or sprinkles) onto each ball, pressing them in lightly so they stick.
7. In a separate large bowl (or clean the previous one), place the remaining 2 cups of popcorn.
8. In another small microwave-safe bowl, measure out the white chocolate chips. Melt them in the microwave in 30-second increments until smooth, taking care not to overheat.
9. Pour the melted white chocolate over the popcorn and mix until all pieces are evenly covered.
10. Similarly, spoon the white chocolate popcorn into the other 6 prepared muffin cups, forming balls.
11. Decorate these balls with your preferred toppings, again pressing gently to secure them.
12. Refrigerate the muffin tin for 15–20 minutes, until the chocolate sets fully. Then remove the popcorn balls from the liners or pan. Serve right away, or keep them in an airtight container in the fridge for several days.