Popcorn can add fun to Halloween gathering

Halloween is the fall holiday that children, and many adults, enjoy.
For those planning a Halloween gathering, Popcorn.org offers these recipes.

SPOOKY POPCORN CAKE POPS
5 cups popped popcorn
½ (11.5 ounce) store-bought pound cake
¾ cup canned vanilla frosting
8 ounces candy melts (assorted colors) for coating*
½ tsp. vegetable oil
18 lollipop sticks
Decorations for cake pops: miniature chocolate chips, blue and red food gel, miniature chewy chocolate candies, food safe markers
Styrofoam block
Process popcorn in food processor until coarsely chopped.
Crumble cake into large bowl. Add popcorn and frosting, stirring with fork until mixture is evenly moistened.
Form mixture evenly into 18 balls.
For Ghosts, roll into an elongated triangle creating a distinct head and body.
Place on waxed paper-lined baking sheet; freeze 20 minutes.
Melt candy melts according to package directions. If using white, stir in vegetable oil. Color as desired using candy color.
Remove popcorn cake balls from freezer. Dip tips of lollipop sticks into candy melts; insert no more than halfway into center of balls. Let sit 3 minutes until set.
Dip one ball into melted candy melts to cover completely. Gently tap stick against side of bowl so excess melts drips off. Immediately decorate as desired (candy melts harden quickly).
Poke sticks into Styrofoam block to dry completely.
Tips:
May use 8 oz. white candy melts with oil based candy color to achieve desired color (purple for One Eyed Purple Monster; orange for Pumpkin)
To Decorate: Use white candy melts for ghost (pumpkins/orange, one-eyed purple monsters/purple); miniature chocolate chips for eyes and mouth; shape small piece of chewy chocolate candy for pumpkin stem and attach with candy melt; spread melted white candy melts in center of ball to create monster eye, use blue gel for iris, red gel for veins.

HAPPY HALLOWEEN MINI POPCORN BALLS
10 cups popped corn
1 (1-pound) bag miniature marshmallows
¼ cup (1/2 stick) butter or margarine
1 cup diced dried fruit (papaya, mango or peaches)
1 cup butterscotch chips
Orange food coloring
Place popcorn, fruit and butterscotch chips in large bowl; set aside.
Heat marshmallows and butter in a large saucepan over low heat until melted and smooth.
Stir in several drops of food coloring.
Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes.
Grease hands and form into 3-inch balls.

HAUNTED POPCORN HANDS
Clear Polyethylene food service gloves
Candy corn
Popcorn
Ribbon or yarn
Place 1-3 pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails.
Fill the glove with popcorn and tie it off with ribbon or yarn.

PEANUT BUTTER POPCORN BALLS
½ cup sugar
½ cup light corn syrup
3 Tbsp. butter or margarine
3 Tbsp. peanut butter
8 cups popped popcorn
1 cup candy-coated peanut candy
Line a baking sheet or work surface with waxed paper; set aside.
Stir sugar, corn syrup, butter and peanut butter together in a large saucepan. Bring to a full boil over medium heat.
Stir in popcorn until well coated.
Remove pan from heat and stir candy pieces gently into mixture.
Allow mixture to cool just enough to allow handling.
Using an ice cream scoop or buttered hands, shape mixture into 2-inch balls and place on waxed paper to cool.
Wrap each ball in plastic wrap and store in an airtight container.

PB & J POPCORN
8 cups popcorn
2 Tbsp. raspberry jam
½ cup white chocolate chips
3 Tbsp. smooth natural peanut butter
¼ cup freeze-dried strawberries
¼ cup dried cranberries
In large bowl, stir together popcorn and jam until evenly coated. Transfer to parchment paper-lined baking sheet.
To small heatproof bowl set over small saucepan of barely simmering water, add white chocolate chips and peanut butter. Cook, stirring occasionally, for 3 to 5 minutes or until smooth and melted.
Drizzle peanut butter mixture over popcorn mixture. Sprinkle with strawberries and cranberries.
Refrigerate for 10 minutes or until peanut butter mixture is set; break into pieces to serve.
Store in an airtight container in the refrigerator for up to 1 week.
Tip:
Substitute smooth natural peanut butter with crunchy if preferred, or sprinkle with ½ cup chopped peanuts for a crunchy add-in.