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Line a baking tray with baking paper and set aside. Heat 1 tablespoon of vegetable oil in a large pan over a medium heat. Once hot, add 75g of popping corn and cover with a tight-fitting lid. Leave for 5 mins, shaking the pan a few times to prevent it from burning on the bottom, until all the corn is popped. Remove from the heat and set aside to cool.
Put 200g of white chocolate in a heatproof bowl with 2 teaspoons of green food colouring. Set the bowl over a pan of simmering water and stir occasionally until the chocolate has melted and has turned an even green colour.
Pour the melted chocolate over the popcorn in the pan and toss well to coat. Tip the slime-covered popcorn out onto the lined baking tray and spread out in an even layer. Leave for 45 mins–1 hr for the chocolate to set.
Meanwhile, to make the eyes, lay 70g of white chocolate buttons flat on a plate or tray and add a dot of black or chocolate writing icing on top of each one. Leave to set until ready to serve.
To serve, transfer the set popcorn to serving bowls and top with the chocolate eyes.
