Ingredients
4 quarts popped popcorn2 cups sugar1-1/2 cups water1/2 cup light corn syrup1 teaspoon white vinegar1/2 teaspoon salt1 teaspoon vanilla extractYellow and red food coloring2 to 3 milk chocolate candy bars (1.55 ounces each)1/4 cup vanilla frosting8 candy spearmint leaves
Preparation
Place popcorn in a roasting pan; keep warm in a 200° oven.
In a large heavy saucepan, combine the sugar, water, corn syrup, vinegar and salt. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage).
Remove from the heat. Stir in vanilla and food coloring (about 1 teaspoon yellow and 9 drops red) until blended. Immediately pour over popcorn and stir until coated. When mixture is cool enough to handle, quickly shape into 3-1/2-in. balls, dipping hands in cold water to prevent sticking.
Cut triangles and rectangles from candy bars for pumpkin eyes, noses and mouths. In a small bowl, combine the frosting with 5 drops of yellow and 3 drops of red food coloring; attach facial features with frosting. Attach a spearmint leaf to the top of each.
