Description
White Chocolate Candy Corn Popcorn is a festive and delicious treat combining crunchy popcorn, pretzels, and candy corn coated in creamy white chocolate with a drizzle of semi-sweet chocolate. Perfect for Halloween or fall celebrations, this sweet and salty snack is easy to make and sure to delight both kids and adults.
Ingredients
Scale
Popcorn Mixture
- 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 recipe gluten-free)
Toppings
- 1 cup candy corn
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or foil, grease lightly, and set aside to prevent sticking.
- Melt White Chocolate: Using a double boiler method, bring 1 inch of water to a simmer in a small saucepan. Place the chopped white chocolate in a large heat-resistant bowl and set it over the saucepan, ensuring the water doesn’t touch the bottom of the bowl. Stir constantly until the chocolate is fully melted. Alternatively, melt the white chocolate in the microwave in 30-second intervals, stirring between each, until smooth and fully melted.
- Coat Popcorn and Pretzels: Add the popped popcorn and broken pretzels to the melted white chocolate. Toss carefully but thoroughly until the popcorn and pretzels are evenly coated with the white chocolate.
- Set the Coated 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 set the mix.
- Melt Semi-Sweet Chocolate: In a small microwave-safe bowl, melt the semi-sweet chocolate chips by microwaving in 30-second increments, stirring after each, until completely smooth and melted. Transfer the melted chocolate to a small Ziplock bag.
- 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 evenly over the popcorn mixture to add a decorative and flavorful contrast.
- Chill to Harden: Place the baking sheet back in the refrigerator for about 20 minutes, or until the dark chocolate drizzle has completely hardened and set.
- Add Candy Corn and Serve: Take the popcorn mixture out of the refrigerator, break it up gently into bite-sized clusters, then toss in the candy corn. Transfer to a serving bowl and enjoy immediately for the best texture and freshness.
Notes
- For best taste and texture, enjoy this popcorn treat the same day it is made to prevent it from becoming stale.
- Use gluten-free pretzels to make this recipe gluten-free.
- You can substitute the white chocolate and semi-sweet chocolate with your preferred chocolates as desired.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
