Easy Halloween Popcorn (Print version)
A sweet and salty Halloween popcorn mix with white chocolate drizzle, pretzels, candy corn, candy eyes, and sprinkles.
# Ingredients:
For the popcorn mix
01 -
10 cups popped popcorn, cooled, from about 1/3 cup (65 g) kernels
02 -
2 cups (90 g) mini pretzel twists, lightly broken
03 -
1 cup (170 g) candy corn
04 -
1/3 cup (35 g) candy eyes
05 -
2 tablespoons Halloween sprinkles
06 -
1/4 teaspoon fine salt
For the drizzle
07 -
8 oz (225 g) white chocolate or white candy melts, chopped if needed
08 -
3 oz (85 g) orange candy melts
09 -
1 teaspoon neutral oil or coconut oil, optional for thinning
# Instructions:
01 -
Line a large rimmed baking sheet with parchment paper. Spread the cooled popcorn and broken pretzels in a large mixing bowl, removing any unpopped kernels.
02 -
Place the white chocolate or white candy melts in a microwave-safe bowl. Heat in 20-second bursts, stirring well each time, until smooth. Stir in a little oil only if the coating is too thick to drizzle.
03 -
Pour the melted white coating over the popcorn and pretzels. Fold gently with a spatula until lightly coated, trying not to crush the popcorn.
04 -
Scrape the coated popcorn onto the prepared baking sheet and spread it into an even layer so it can set quickly.
05 -
Melt the orange candy melts in 15 to 20-second bursts until smooth. Drizzle over the popcorn in thin ribbons.
06 -
While the coating is still tacky, scatter on the candy corn, candy eyes, sprinkles, and fine salt. Let stand at room temperature for 30-45 minutes, or refrigerate for 10-15 minutes, until firm.
07 -
Break the set popcorn into snack-size clusters. Serve right away or store airtight at cool room temperature.
# Good to know:
01 -
Best served the same day for the crispest texture.
02 -
Use gluten-free pretzels if needed.
03 -
Candy coating sets faster than white chocolate and gives brighter color.