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Easy Spooky White Chocolate Halloween Popcorn Mix Recipe

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A quick and easy Halloween treat made with white chocolate, popcorn, pretzels, and candy corn. This sweet and salty snack is perfect for parties, movie nights, or classroom treats.

Ingredients

Scale
  • 12 cups plain popped popcorn (about 1/2 cup unpopped kernels, or two standard bags of microwave popcorn, popped and unbuttered)
  • 2 cups mini pretzel twists
  • 1 cup candy corn
  • 1/2 cup roasted, salted peanuts (optional)
  • 12 ounces white chocolate chips or melting wafers
  • 1 tablespoon coconut oil or vegetable shortening
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons black and orange sprinkles
  • 1/4 cup edible candy eyeballs
  • Optional: 1-2 tablespoons orange gel food coloring

Instructions

  1. Prep your popcorn (5 minutes): Pop your popcorn according to the package directions or using your air popper. Once popped, spread it out on a large baking sheet and pick out any unpopped kernels. Let the popcorn cool completely while you prepare the other ingredients.
  2. Combine the dry ingredients (2 minutes): In your largest mixing bowl, combine the cooled popcorn, mini pretzels, candy corn, and peanuts (if using). Gently toss them together with your hands so everything is evenly distributed. Set this aside.
  3. Melt the white chocolate (5 minutes): Place the white chocolate chips and coconut oil in your double boiler or microwave-safe bowl. If using a microwave, heat in 30-second intervals, stirring well after each interval. Stop heating when about 75% of the chips are melted, then stir continuously until the residual heat melts the rest. Once melted, stir in the vanilla extract and, if you’re using it, the orange gel food coloring.
  4. Coat the popcorn mix (3 minutes): Pour the melted white chocolate over the popcorn mixture. Use a rubber spatula to gently fold the chocolate into the popcorn. Fold from the bottom up, turning the mixture over onto itself. It should take about 30-40 folds to get everything evenly coated.
  5. Spread and decorate (5 minutes): Immediately transfer the coated mixture to your parchment-lined baking sheet. Use a spatula or your hands (slightly greased with a little coconut oil) to spread it into an even, single layer. While the chocolate is still wet and tacky, sprinkle the Halloween sprinkles and candy eyeballs all over the top. Press them in gently so they stick.
  6. Set the chocolate (30 minutes): Place the baking sheet in the refrigerator for about 20-30 minutes, or until the white chocolate is completely firm and set. If you’re in a hurry, you can pop it in the freezer for 10 minutes, but keep an eye on it so the popcorn doesn’t get too cold and lose its crunch.
  7. Break into pieces (2 minutes): Once the chocolate is set, remove the sheet from the fridge. Use your hands to gently break the large sheet into smaller, snack-sized clusters. Don’t worry about perfection—the irregular, rustic pieces are part of the charm.

Notes

Make sure popcorn is completely cool before adding chocolate to prevent sogginess. If white chocolate seizes, add a teaspoon of coconut oil and stir over low heat. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate.

Nutrition

Keywords: Halloween popcorn, white chocolate popcorn, spooky snack, easy Halloween treat, sweet and salty popcorn

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