Description
A festive and delicious treat, White Chocolate Candy Corn Popcorn combines crunchy popcorn, pretzels, and candy corn with rich melted white and semi-sweet chocolate. This sweet and salty snack is perfect for Halloween parties or any seasonal celebration, delivering a delightful mix of flavors and textures with minimal prep and chill time.
Ingredients
Scale
Popcorn Mix
- 8 oz. good quality white chocolate, chopped
- 10 cups popped popcorn (from about 1/3 cup kernels)
- 3 cups pretzels, lightly broken (use gluten-free pretzels to make this gluten-free)
- 1 cup candy corn
Drizzle
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or foil, lightly grease it, and set aside to prevent sticking later.
- Melt White Chocolate: Using a double boiler method, bring about 1 inch of water to a simmer in a small saucepan. Place the chopped white chocolate in a large heat-resistant bowl and position it over the saucepan ensuring the water does not touch the bowl. Stir constantly until completely melted. Alternatively, melt the white chocolate in the microwave in 30-second intervals, stirring between each until smooth.
- Mix Popcorn and Pretzels: Add the popped popcorn and lightly broken pretzels to the melted white chocolate. Toss thoroughly to ensure every piece is evenly coated with the white chocolate mixture.
- Chill Popcorn Mixture: Spread the coated popcorn and pretzel mixture evenly onto the prepared baking sheet. Place it in the refrigerator for about 15 minutes or until the white chocolate has hardened slightly to hold pieces together.
- Melt Semi-Sweet Chocolate: In a small bowl, melt the semi-sweet chocolate chips in the microwave, stirring every 30 seconds until fully melted. Transfer the melted chocolate into a small Ziplock bag for easy drizzling.
- Drizzle Dark Chocolate: Remove the popcorn mixture from the refrigerator. Snip a tiny corner off the Ziplock bag and drizzle the melted semi-sweet chocolate over the hardened white chocolate popcorn mixture.
- Chill Again: Return the baking sheet to the refrigerator and chill for about 20 minutes or until the dark chocolate drizzle is completely hardened.
- Add Candy Corn and Serve: Remove from the refrigerator and gently break up the popcorn if it has stuck together. Toss in the candy corn and transfer everything into a serving bowl. Serve immediately for the best texture and freshness.
Notes
- For the freshest taste and optimal crunch, it’s best to make this recipe the same day it will be served to prevent the popcorn from becoming stale.
- Use gluten-free pretzels if you need the recipe to be gluten-free.
- Chill times are necessary to allow the chocolate coatings to set properly and hold the snack mix together.
- Ensure not to overheat the chocolate to avoid burning or seizing.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
