Popcorn ghosts

Ingredients

1 Ltr	Popcorn (Main)
1 cup	Sugar
½ cup	Water

Directions

1. Place the (fresh, if possible) popped corn in a large bowl and stand in a warm place.
2. To make the toffee, place the sugar and water in a large heat-proof jug eg 2 litre Pyrex jug. Microwave on high (100%) power for 2 minutes. Stir gently to dissolve the sugar. Continue cooking in 1 minute bursts for about 4 minutes, until the mixture starts to turn golden. It will continue to cook after removing from the microwave.
3. Pour onto the popcorn slowly, tossing with a fork. Cool slightly, but while still warm, form the popcorn into balls about the size of tennis balls, pressing the mixture together gently but firmly.
4. Cut 9 pieces of waxed paper into squares — about 30cm. Place a popcorn ball in the centre of each square. Gently gather the paper around the balls. Tie with white cotton.
5. If you want to suspend the ghosts, thread some more cotton through the top of the paper and secure with a good knot.