Oh my gosh, you have to try these Ghost Popcorn Balls! They’re my absolute favorite Halloween treat to make – so easy and fun that even my kids can help (though they mostly just eat the chocolate chips). I started making them years ago for our neighborhood Halloween party, and now everyone expects them! There’s something magical about turning simple popcorn into adorable little ghosts with just a drizzle of white chocolate and some mini chocolate chip eyes. The best part? They come together in under 30 minutes, which is perfect when you’re juggling costumes, decorations, and trick-or-treaters. Trust me, these spooky snacks will disappear faster than a ghost in the night!

Why You’ll Love These Ghost Popcorn Balls

These little ghosties aren’t just adorable—they’re downright addictive! Here’s why they’ve become my go-to Halloween treat:

Super easy: No fancy skills needed—just melt, mix, and shape!
Kid-approved: My littles go wild decorating the ghost faces (and sneaking chocolate chips).
Party-perfect: They look spook-tacular on dessert tables and make great favors.
Totally customizable: Add orange sprinkles for pumpkins or swap chocolate chips for candy eyes!

Ingredients for Ghost Popcorn Balls

Gather these simple ingredients – you probably have most in your pantry already! The magic happens when they all come together:

10 cups popped popcorn (plain, unsalted – trust me, you don’t want buttered popcorn competing with the sweet syrup)
1 cup granulated sugar (regular white sugar works perfectly)
1/2 cup light corn syrup (this gives that perfect sticky-sweet hold)
1/4 cup water
1/4 teaspoon salt (just a pinch to balance the sweetness)
1 teaspoon vanilla extract (the secret flavor booster!)
1/2 cup white chocolate chips (for that ghostly drizzle)
1 tablespoon coconut oil (helps the chocolate melt smoothly)
Mini chocolate chips (for those adorable little ghost faces – regular chips are too big!)

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for these ghostly treats! Just grab:

A medium saucepan (for that sticky syrup)
Candy thermometer (trust me, it’s worth digging out!)
Parchment paper (so your ghosts don’t stick)
Large mixing bowl (big enough for all that popcorn)
Silicone spatula (for stirring without the mess)

How to Make Ghost Popcorn Balls

Okay, let’s get spooky! Making these ghost popcorn balls is seriously fun—just follow these simple steps, and you’ll have a whole army of adorable treats ready to haunt your Halloween party.

Step 1: Prepare the Popcorn Mixture

First things first—line your baking sheet with parchment paper. Now, grab your saucepan and combine the sugar, corn syrup, water, and salt. Here’s my trick: stir just until the sugar dissolves, then STOP stirring! Too much stirring can make your syrup grainy. Let it bubble away until your candy thermometer hits 250°F (that’s the magical “hard ball” stage). Oh, and stand back—this stuff gets crazy hot! Once it hits temp, pull it off the heat and quickly stir in the vanilla (it’ll sizzle—that’s normal!).

Step 2: Shape the Popcorn Balls

Pour that glorious syrup over your popcorn in the biggest bowl you’ve got. Work fast—this is where things get sticky (literally)! Grease your hands REALLY well with butter or cooking spray—seriously, don’t skip this unless you want popcorn glued to your fingers for days. Scoop up handfuls and gently press into balls about the size of a baseball. If they’re not sticking, give ’em another squeeze—the warmth helps bind them. Pop them onto your prepared sheet and let them cool slightly while you melt the chocolate.

Step 3: Decorate Your Ghosts

Melt your white chocolate chips with coconut oil (microwave in 30-second bursts, stirring between—trust me, burnt chocolate smells awful). Now the fun part! Drizzle the chocolate haphazardly over the tops—the messier, the ghostlier! Immediately press on mini chocolate chips for eyes and a little “O” mouth. Pro tip: use tweezers if your fingers are too big for those tiny chips! Let them set completely before serving (if you can resist sneaking one early).

Tips for Perfect Ghost Popcorn Balls

After making these ghostly treats for years (and learning from a few disasters), here are my can’t-live-without tips:

Fresh popcorn is key: Stale popcorn won’t stick together well—I pop mine right before mixing.
Work like the wind: That syrup sets FAST, so have everything ready and move quickly when shaping.
Grease those hands: I rub mine with coconut oil—it works better than butter and doesn’t leave a weird flavor.
Store them right: Tuck them in an airtight container with parchment between layers, or they’ll turn into ghostly crumbs!

Variations & Substitutions

Want to mix things up? Try these fun twists on our ghostly treats! Swap the corn syrup for melted marshmallows if you love that classic popcorn ball texture. For dairy-free ghosts, use vegan white chocolate and coconut oil. Feeling extra festive? Add orange food coloring to the syrup for pumpkin popcorn balls – just decorate with green chocolate stems!

Serving and Storage

These little ghosts are happiest served at room temperature – the chocolate stays perfectly set but still melts in your mouth. Store them in an airtight container with parchment between layers, and they’ll stay fresh and spooky for up to 3 days (if they last that long!). Just don’t refrigerate them – the popcorn gets weirdly tough!

Ghost Popcorn Balls FAQs

After years of making these ghost popcorn balls, I’ve heard every question imaginable! Here are the answers to the ones I get asked the most:

Can I use microwave popcorn?
Yes—but stick to plain, unsalted varieties. Avoid buttered or flavored kinds—they’ll make your ghosts taste funky. I actually prefer homemade popcorn because it’s fresher and less likely to have weird additives.

How do I prevent sticking?
Grease everything—your hands, the bowl, even your spatula! I keep a bowl of coconut oil nearby to re-grease my hands between shaping. If your syrup starts hardening too fast, pop the bowl in the microwave for 10 seconds to loosen it up.

Can I make these ahead of time?
Absolutely! They actually hold up great for 2-3 days if stored properly in an airtight container. Just wait to decorate them until an hour before serving so the chocolate stays fresh-looking.

No candy thermometer—now what?
No panic! Drop a bit of syrup into cold water—if it forms a hard ball that holds its shape but is still pliable, you’re golden. Takes some practice, but it works in a pinch!

Help! My ghosts won’t stay together!
This usually means your syrup didn’t get hot enough or you waited too long to shape them. Next time, work faster and double-check that thermometer reading—250°F is your magic number!

Nutritional Information

Just a friendly ghostly reminder: all nutritional values are estimates and can vary based on the specific ingredients you use. These treats are meant to be enjoyed in moderation – unless you’re a ghost, in which case, eat all you want!