Makes 12 popcorn balls
- 3 quarts (12 cups) popped popcorn
- 1 8 ounce Vanilla & Honey Almonds
- 1 cup granulated sugar
- 1/2 cup corn syrup
- 1/4 cup butter
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 2 11 oz packages Ghirardelli Classic White Chips Red, blue and black food color
Preheat oven to 300°F and keep popcorn warm while syrup is being prepared.
In a medium saucepan, combine sugar, butter and salt and bring to a boil and continue to cook for 2 minutes.
Take popcorn out of the oven and pour into a large bowl and add in the Vanilla & Honey almonds.
Pour syrup over popcorn and nut mixture, and carefully toss with spatula until covered, and quickly shape into 12 balls keeping it as round as possible.
In a double boiler, melt the two packages of white chocolate in a heat safe bowl until fully melted.
Divide chocolate in 4 bowls, portion white chocolate to be food colored in 3, about 1 cup of chocolate and add blue, red, and black respectively, place in piping bags. Leave the remaining white chocolate in a small, deep bowl ready for dipping.
Dip 1⁄2 of the popcorn ball in white chocolate and let excess drip off, place on a lined cookie sheet.
Pipe an eyeball design by starting with black pupil, then blue iris, and red veins. Chill to set chocolate up.
NOTES: If chocolate seizes when adding food color, add 1 tablespoon of coconut oil and mix until smooth, if that’s not enough add more coconut oil by the teaspoon until desired texture is met. Should still be thick, but stirrable.