Description
White Chocolate Candy Corn Popcorn is a festive and delightful treat combining crunchy popcorn, pretzels, and candy corn all coated in smooth white chocolate with a drizzle of semi-sweet chocolate. Perfect for Halloween parties or any fun gathering, this easy-to-make snack offers a perfect balance of sweet and salty flavors with a colorful presentation.
Ingredients
Scale
Popcorn Mix
- 10 cups popped popcorn (from about 1/3 cup kernels)
- 3 cups pretzels, lightly broken (use gluten-free pretzels to keep the recipe gluten-free)
- 1 cup candy corn
Chocolate Coating
- 8 oz. good quality white chocolate, chopped
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or foil, then lightly grease it. Set aside to keep the popcorn mixture from sticking.
- Melt White Chocolate: Using a double boiler method, bring 1 inch of water in a small saucepan to a simmer. Place the chopped white chocolate in a large heat-resistant bowl and set it over the simmering water without letting the water touch the bowl’s bottom. Stir constantly until completely melted. Alternatively, melt the white chocolate in a microwave-safe bowl by heating for 30 seconds, stirring, then continuing in 15-second bursts until smooth.
- Mix Popcorn and Pretzels: Add the popped popcorn and broken pretzels to the melted white chocolate. Toss well to evenly coat all the pieces in the chocolate.
- Chill Mixture: Spread the coated popcorn and pretzel mixture evenly on the prepared baking sheet. Refrigerate for about 15 minutes to allow the white chocolate coating to harden slightly.
- Melt Semi-Sweet Chocolate: Place semi-sweet chocolate chips in a small microwave-safe bowl and melt in the microwave, stirring every 30 seconds until smooth and fully melted. Transfer the melted chocolate to a small Ziplock bag for easy drizzling.
- Drizzle Dark Chocolate: Remove the popcorn mixture from the refrigerator and snip a tiny corner off the Ziplock bag. Drizzle the melted dark chocolate over the popcorn mixture to create decorative streaks and added flavor. Return to the refrigerator and chill for another 20 minutes or until the dark chocolate is completely hardened.
- Final Touch & Serve: Take the popcorn out of the fridge and gently break it up into bite-sized clusters. Toss in the candy corn pieces and mix lightly. Transfer to a serving bowl and enjoy immediately for the freshest flavor and crunch.
Notes
- It’s best to prepare and serve this recipe the same day to ensure the popcorn remains fresh and crunchy.
- For a gluten-free version, use gluten-free pretzels.
- Be careful when melting chocolate to avoid overheating or burning; stir frequently.
- Store leftovers in an airtight container to maintain crispness, but note popcorn may become less crunchy over time.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
