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Entertaining a gaggle of ghouls? Time to dress up popcorn

It’s that time of year again, when gaggles of little ghosts, goblins and ghouls expect sweet treats.
Whether you are hosting a graveyard’s worth of spooks or need to supply the treats for a classroom party, this year consider ditching candy in favor of an easy treat you can cook up yourself. I’m talking about popcorn. It’s not only tasty, filling and easy to prepare, it’s versatile, too. Make it sweet and it’ll win with the kids.
Having an adult party? Make it savory!
Start from scratch by popping the corn kernels on the stove. Those microwave bags of popcorn from the supermarket? You don’t need them. Sure they’re convenient, but most of them also are filled with additives, including hydrogenated fat, artificial colors and flavors, and way too much salt.
My recipe for stovetop popcorn cooks up in a jiffy. As in just 5 minutes start to finish. In fact, the whole process is over so quickly that I urge you to stay near the stove until all the corn is popped. I’ve also minimized the danger of burning by specifying a pan that’s just the right size, one that allows you to set out the kernels in a single layer.
With the corn popped, you can then go sweet or savory. For adults, there are Parmesan-garlic and blue cheese-hot sauce options. (Either version also would also score big on Super Bowl Sunday). For kids, there’s marshmallow popcorn balls (with an optional dash of cinnamon) or double-chocolate popcorn balls. And neither kid option requires any special candy-making skills. You just melt and mix the ingredients with the popcorn, then shape it into balls after it has cooled, a job the kids might want to help with.
HALLOWEEN
POPCORN TREATS
FOR THE POPCORN:
Start to finish: 5 minutes
3 Tbsp. vegetable or grapeseed oil
½ cup popcorn kernels
Place oil in a large saucepan at least 8-inches across at the bottom. Add 3 popcorn kernels, cover and cook over medium-high heat until the kernels pop. This lets you know when the pan is hot enough.
Remove pan from the heat, add remaining kernels and return the pan to the burner. Cook popcorn over medium-high heat, covered, with a tiny gap to let the steam escape, shaking the pan occasionally until the popping noises slow down to once every 3 to 4 seconds. Remove from heat.
Use popcorn in one of the following variations:
Makes 11 to 12 cups

PARMESAN-GARLIC
POPCORN
4 Tbsp. (½ stick) unsalted butter
2 tsp. finely minced garlic
1 batch popcorn
1 ounce grated Parmesan cheese
Fine salt and ground black pepper
In a small saucepan over medium-low, heat butter and garlic until the butter is melted. In a large bowl, toss the popcorn with the butter mixture. Add cheese, toss, then season with salt and pepper and toss again.
Nutrition information per serving: 100 calories; 70 calories from fat (70 percent of total calories); 8 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 85 mg sodium; 6 g carbohydrate; 1 g fiber; 0 g sugar; 2 g protein.

SPICY BLUE CHEESE
POPCORN
4 Tbsp. (½ stick) unsalted butter
2 ounces crumbled blue cheese
1 Tbsp. hot sauce
1 batch popcorn
In a small saucepan over medium-low heat, melt butter. Add cheese and hot sauce and stir until cheese is melted. In a large bowl, toss the popcorn with the cheese mixture.
Nutrition information per serving: 110 calories; 80 calories from fat (73 percent of total calories); 9 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 85 mg sodium; 6 g carbohydrate; 1 g fiber; 0 g sugar; 2 g protein.

MARSHMALLOW
POPCORN BALLS
1 batch popcorn
6 Tbsp. unsalted butter
¼ tsp. kosher salt
5 cups mini marshmallows
½ tsp. cinnamon (optional)
In a 9-by-13-inch baking dish, spread out the popcorn in an even layer.
In a medium saucepan over low heat, combine butter and salt and cook until the butter is melted. Increase heat to medium, add marshmallows and cinnamon, if using, and cook until melted, stirring constantly. Pour mixture over popcorn and quickly mix until all the popcorn is well coated. Let the mixture cool slightly. Oil your hands and form the marshmallow mixture into 12 balls.
Makes 12 balls
Nutrition information per serving: 180 calories; 80 calories from fat (44 percent of total calories); 10 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 60 mg sodium; 23 g carbohydrate; 1 g fiber; 12 g sugar; 1 g protein.

DOUBLE CHOCOLATE POPCORN BALLS
½ cup sugar
½ cup light corn syrup
4 Tbsp. (½ stick) unsalted butter
2 Tbsp. cocoa powder (not Dutch processed)
¼ tsp. kosher salt
1 batch popcorn
1 cup bittersweet chocolate chips
In a 4-quart saucepan over medium-high, combine sugar, corn syrup, butter, cocoa and salt. Bring to a boil, stirring constantly. Remove pan from the heat and add the popcorn. Stir to coat well. Cool to lukewarm, then stir in chocolate chips. Oil your hands and form the marshmallow mixture into 12 balls.
Makes 12 balls
Nutrition information per serving: 220 calories; 120 calories from fat (55 percent of total calories); 13 g fat (6 g saturated; 0 g trans fats); 10 mg cholesterol; 50 mg sodium; 30 g carbohydrate; 3 g fiber; 21 g sugar; 2 g protein.
--By SARA MOULTON
The Associated Press
EDITOR’S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.”

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