Description
A festive and indulgent treat, White Chocolate Candy Corn Popcorn combines crunchy popped popcorn, pretzels, and candy corn, all coated in smooth melted white chocolate and drizzled with semi-sweet chocolate for a delightful sweet and salty snack perfect for Halloween or any celebration.
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 gluten-free)
- 1 cup candy corn
Chocolate 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.
- 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 set it over the simmering water without letting the bowl touch the water. Stir constantly until fully melted. Alternatively, melt the white chocolate in the microwave by heating for 30 seconds, stirring, then microwaving in 15-second increments until smooth.
- Combine Popcorn and Pretzels: Add the popped popcorn and broken pretzels to the melted white chocolate. Toss vigorously until the popcorn and pretzels are evenly coated with the chocolate.
- Chill Popcorn Mixture: Spread the coated popcorn mixture evenly on the prepared baking sheet. Place it in the refrigerator for about 15 minutes, or until the white chocolate hardens slightly.
- Melt Semi-Sweet Chocolate: In a small microwave-safe bowl, melt the semi-sweet chocolate chips by microwaving in 30-second intervals, stirring between each, until smooth and fully melted. Transfer the melted chocolate into a small Ziplock bag for 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 evenly over the popcorn mixture. Return to the refrigerator for about 20 minutes until the chocolate hardens completely.
- Add Candy Corn and Serve: Once the chocolate is set, remove the mixture from the refrigerator and gently break it into clusters. Toss in the candy corn and transfer to a serving bowl. Serve immediately for the best crunch and freshness.
Notes
- To maintain crispiness, make and serve this snack on the same day.
- Use gluten-free pretzels to adapt the recipe for gluten-free diets.
- Store any leftovers in an airtight container in a cool place to prevent melting and sogginess.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 15g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
