Watch the ghosts and goblins reach for double chocolate popcorn balls. Popcorn is not only tasty, filling and easy to prepare, it's versatile too. With the popcorn popped, you can go either sweet or savory when making treats.

Whether you are hosting a graveyard's worth of ghosts, goblins and ghouls or need to supply the treats for a classroom party, this Halloween 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. For best results, use a pan that allows you to set out the kernels in a single layer.

With the corn popped, go sweet or savory. For adults, try Parmesan-garlic and blue cheese-hot sauce options.

For kids, there's marshmallow popcorn balls (with optional cinnamon) or double-chocolate popcorn balls. Neither 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.

4 tablespoons (½ stick) unsalted butter2 teaspoons finely minced garlic1 batch popcorn1 ounce grated Parmesan cheeseFine salt and ground black pepperIn a small saucepan over medium-low, heat the butter and the garlic until the butter is melted. In a large bowl, toss the popcorn with thebutter mixture.Add the cheese, toss, then season with salt and pepper and toss again.

4 tablespoons (½ stick) unsalted butter2 ounces crumbled blue cheese1 tablespoon hot sauce1 batch popcornIn a small saucepan over medium-low heat, melt the butter. Add the cheese and hot sauce and stir until the cheese is melted. In a large bowl,toss the popcorn with the cheese mixture.

Makes 12 balls½ cup sugar½ cup light corn syrup4 tablespoons (½ stick) unsalted butter2 tablespoons cocoa powder (not Dutch processed)¼ teaspoon kosher salt1 batch popcorn1 cup bittersweet chocolate chipsIn a 4-quart saucepan over medium-high, combine the sugar, corn syrup, butter, cocoa and salt. Bring to a boil, stirring constantly.Remove the pan from the heat and add the popcorn. Stir to coat well.Cool to lukewarm, then stir in the chocolate chips. Oil your hands and form the mixture into 12 balls.

Makes 12 balls1 batch popcorn6 tablespoons unsalted butter¼ teaspoon kosher salt5 cups mini marshmallows½ teaspoon 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 the butter and salt and cook until the butter is melted.Increase the heat to medium, add the marshmallows and cinnamon, if using, and cook until melted, stirring constantly. Pour the mixture over thepopcorn 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.

Start to finish: 5 minutesMakes 11 to 12 cups3 tablespoons vegetable or grapeseed oil½ cup popcorn kernelsPlace the oil in a large saucepan at least 8-inches across at the bottom. Add 3 popcorn kernels, cover and cook over medium-high heat untilthe kernels pop. This lets you know when the pan is hot enough.Remove the pan from the heat, add the remaining kernels and return the pan to the burner. Cook the 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 the heat and use to make a sweet or savory treat.