Description
White Chocolate Candy Corn Popcorn is a festive and delicious Halloween treat featuring a crunchy mix of popped popcorn, pretzels, and candy corn coated in smooth white chocolate with a drizzle of semi-sweet dark chocolate. Perfect for parties or a sweet snack, this easy-to-make recipe can also be made gluten-free by using gluten-free pretzels.
Ingredients
Scale
Popcorn Mix
- 10 cups popped popcorn (from about 1/3 cup kernels)
- 3 cups pretzels, lightly broken (use gluten-free pretzels to make recipe gluten-free)
- 1 cup candy corn
Chocolate Coatings
- 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, grease it lightly, and set aside to use for spreading the popcorn mixture.
- Melt white chocolate: Place 8 oz. chopped white chocolate in a large heat-resistant bowl. Using a double boiler method, bring 1 inch of water to a simmer in a small saucepan. Set the bowl over the saucepan making sure the water does not touch the bottom of the bowl, and stir the chocolate constantly until fully melted. Alternatively, melt the white chocolate in a microwave-safe bowl by microwaving in 30-second intervals, stirring in between until smooth and completely melted. Remove from heat.
- Coat popcorn and pretzels: Add the 10 cups popped popcorn and 3 cups broken pretzels to the melted white chocolate. Toss carefully but thoroughly until the popcorn and pretzels are evenly coated with the white chocolate.
- Chill the coated mixture: Spread the coated popcorn and pretzel mixture onto the prepared baking sheet evenly. Place the baking sheet in the refrigerator for about 15 minutes until the white chocolate hardens slightly.
- Melt semi-sweet chocolate: In a small bowl, melt 1/2 cup semi-sweet chocolate chips in the microwave by heating for 30 seconds at a time, stirring between intervals until fully melted and smooth. Transfer the melted chocolate to a small ziplock bag.
- Drizzle dark chocolate: Remove the white chocolate-coated popcorn from the refrigerator. Snip a very small corner off the ziplock bag and drizzle the melted semi-sweet chocolate evenly over the popcorn mixture.
- Final chilling: Return the baking sheet to the refrigerator for about 20 minutes or until the dark chocolate drizzle has completely hardened.
- Add candy corn and serve: Once the chocolate layers have set, break up the popcorn slightly to separate clumps. Toss in 1 cup of candy corn and transfer the mixture to a serving bowl. Serve immediately for a crunchy, sweet, and festive treat.
Notes
- This recipe can be made gluten-free by using gluten-free pretzels.
- Use good quality white chocolate for a smooth texture and rich flavor.
- You can melt chocolates using either a double boiler or microwave – just be cautious to avoid overheating.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain crunchiness.
- Great for Halloween parties or as a sweet snack during the fall season.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
