Slimy Halloween popcorn recipe

Directions

1. Prepare a baking sheet by lining it with parchment paper and set aside. In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add 75 grams of popping corn, cover tightly with a lid, and cook for 5 minutes, shaking the pot occasionally to prevent burning. Once all kernels have popped, remove from heat and let cool.
2. In a heatproof bowl, combine 200 grams of white chocolate with 2 teaspoons of green food coloring. Place the bowl over a saucepan of simmering water and stir occasionally until the chocolate is fully melted and the color is evenly green.
3. Pour the green melted chocolate over the popcorn in the pot and toss well to coat every piece. Transfer the coated popcorn to the lined baking sheet, spreading it into an even layer. Allow it to set for 45 minutes to 1 hour until the chocolate hardens.
4. While the popcorn sets, prepare the spider eyes. Arrange 70 grams of white chocolate buttons flat on a plate or tray. Use the tube of black or dark chocolate writing icing to place a small dot on top of each button to form pupils. Let them set until firm.
5. To serve, divide the set popcorn into serving bowls and garnish with the chocolate eyes on top.