Ghostly Popcorn Balls

1.In a large bowl, place the popped popcorn and set aside.

2.In a saucepan over medium heat, combine the granulated sugar, light corn syrup, unsalted butter, and salt. Stir until the mixture comes to a boil, then let it boil for 2 minutes without stirring.

3.Remove the saucepan from heat and stir in the vanilla extract and mini marshmallows until melted and smooth.

4.Pour the melted mixture over the popcorn and quickly stir to coat all the popcorn evenly.

5.Allow the popcorn mixture to cool slightly, then use buttered hands to form the mixture into ghost shapes, about the size of a baseball.

6.Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

7.Dip the tops of each popcorn ball into the melted white chocolate to create a ghostly appearance, allowing excess chocolate to drip off.

8.Place the dipped popcorn balls on parchment paper to set, and while the chocolate is still wet, add candy eyes to each ghost.

9.Melt the black chocolate chips and use a piping bag or a small zip-top bag with a corner snipped off to draw ghostly mouths on each popcorn ball.

10.Let the chocolate set completely before serving.