Flaming Popcorn Balls
Popcorn balls are classic Halloween fare, but the slender chocolate flames that envelop these are hardly traditional. Rich caramel bolstered with honey coats the popcorn and holds the spheres together. After popcorn balls are formed, melted chocolate is generously spooned over them so that it drips down the sides. Once the chocolate cools and hardens, the popcorn balls are flipped over. Grab your own before the party begins; the combination of chocolate, caramel, and crunch will make these treats a disappearing act.

Flaming Popcorn Balls Recipe
Makes 20 to 30

40 cups popped popcorn (2 cups kernels)
1/2 cup butter (1 stick), cut into pieces
1/2 cup honey
1 cup packed light-brown sugar
1 fourteen-ounce can sweetened condensed milk
5 ounces marshmallows (about 20 large)
30 ounces semisweet chocolate, melted
Vegetable-oil cooking spray

1. Set popcorn aside in a bowl. Coat two baking sheets with cooking spray; set aside. Combine butter, honey, and sugar in a 4-quart saucepot over medium heat; cook, stirring with a wooden spoon. When mixture begins to boil, stop stirring, and cook until dark amber around sides of pan, about 4 minutes. Remove from heat; stir in milk. Add marshmallows; stir until melted.

2. Pour caramel over popcorn; mix with wooden spoon to coat. When cool enough to handle, after about 3 minutes, spray hands with cooking spray; shape mixture into 3-inch balls. Place on baking sheets to cool for 15 minutes.

3. Using a small spoon, drip chocolate over popcorn balls and down sides. When chocolate has cooled, store popcorn balls in a plastic container. These may be made 2 to 3 days in advance.

recipe from Martha Stewart


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