Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate Candy Corn Popcorn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 131 reviews
  • Author: Wesley
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings (about 12 cups)
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

White Chocolate Candy Corn Popcorn is a festive and delicious Halloween treat featuring crunchy popcorn, pretzels, and candy corn coated in smooth white chocolate with a drizzle of semi-sweet dark chocolate. This easy-to-make snack combines sweet and salty flavors, perfect for parties or seasonal celebrations. The recipe can be made gluten-free by using gluten-free pretzels.

Ingredients

Scale

Main Ingredients

  • 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)
  • 1 cup candy corn

Chocolate Drizzle

  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Prepare baking sheet: Line a large baking sheet with parchment paper or foil, grease it lightly, and set aside to cool down the popcorn mixture later.
  2. Melt white chocolate: Place 1 inch of water in a small saucepan and bring to a simmer. Put the chopped white chocolate in a large heat-resistant bowl. Set the bowl over the saucepan making sure the water does not touch the bottom of the bowl. Stir constantly until the chocolate melts completely. Alternatively, melt the white chocolate in the microwave by heating for 30 seconds, stirring, then microwaving in 15 second intervals until melted.
  3. Coat popcorn and pretzels: Add the popped popcorn and broken pretzels into the melted white chocolate. Toss gently but thoroughly to ensure all pieces are evenly coated with white chocolate.
  4. Chill 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.
  5. Melt semi-sweet chocolate: In a small bowl, melt the semi-sweet chocolate chips in the microwave. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted. Transfer the melted chocolate into a small Ziplock bag for drizzling.
  6. Drizzle dark chocolate: Remove the popcorn from the refrigerator. Snip a tiny corner off the Ziplock bag and drizzle the melted dark chocolate evenly over the popcorn mixture. Return to the refrigerator for about 20 minutes until the drizzle is completely hardened.
  7. Finish and serve: Once set, remove the popcorn from the refrigerator and break it up slightly. Toss in the candy corn and mix gently. Transfer to a serving bowl and enjoy immediately.

Notes

  • This recipe combines sweet and salty flavors making it perfect for Halloween or festive celebrations.
  • Use gluten-free pretzels to make this recipe suitable for gluten-free diets.
  • To avoid white chocolate burning, melt it slowly using a double boiler or microwave in short intervals.
  • Store leftovers in an airtight container at room temperature to maintain crispness.

Nutrition

  • Serving Size: 1 cup
  • Calories: 190
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 5mg

Find it online: https://lickplates.com/white-chocolate-candy-corn-popcorn-recipe/