Hocus Pocus Halloween Popcorn (White Chocolate Popcorn)
Salty popcorn is tossed in colorful white chocolate and littered with spooky mix-ins for a Halloween snack that's all treats, no tricks.
Yield: servings
Equipment
- 3 large baking sheets
- parchment paper
- Large pot with lid
- stovetop
- 3 large mixing bowls
- 3 medium microwave-safe bowls completely dry, see Notes
- 3 silicone or rubber spatulas completely dry, see Notes
- Microwave
- large bowl or plastic cauldron optional, for serving
- mini plastic cauldrons optional, for serving; see Notes
- Halloween-themed goodie bags optional, for serving; see Notes
Ingredients
For the Popcorn
- ½ cup popcorn kernels see Notes
- 3 tablespoons coconut oil
- popcorn salt optional, to taste
For the White Chocolate Coating
- 6 cups white chocolate chips or chunks divided
- 3 teaspoons coconut oil divided
- food coloring orange, green, & purple (or red, yellow, & blue to mix); see Notes
Suggested Mix-Ins (All Optional)
- 1 cup Halloween sprinkles divided
- 1 cup mini chocolate chips divided
- ¾ cup small candy eyes divided
- 1 cup candy corn divided
- 1 cup M&Ms brown, green, orange, or purple; divided
- 1 cup Reese's Pieces divided
Instructions
- Cover each of 3 large baking sheets with parchment paper. Set aside. Set out 3 large bowls and set aside until popcorn is popped.
- Heat 3 tablespoons coconut oil in large pot over medium heat, being very careful not to burn oil. When oil is hot and shimmering, add 2 to 3 kernels to test oil. When test kernels pop, add remaining ½ cup popcorn kernels and immediately cover pot with lid. Secure lid with one hand and shake pot until kernels begin to pop. Once kernels begin to pop rapidly, return pot to heat.
- Listen closely to popping kernels and shake pot periodically. When popping slows to approximately 3 to 5 seconds between pops, remove pot from heat. If desired, sprinkle popcorn salt over popcorn in pot and toss to coat, then divide popcorn evenly among 3 large bowls. Remove any unpopped kernels.
- Place 2 cups white chocolate and 1 teaspoon coconut oil in each of 3 microwave-safe mixing bowls.
- Place one bowl of white chocolate in microwave. Microwave 30 seconds, then stir with dry spatula. Repeat, microwaving in 30 second intervals and stirring after each, until white chocolate is completely melted. Note: Be careful not to burn chocolate. If chocolate seizes, stir in coconut oil in ¼ teaspoon increments until mixture is smooth.
- When chocolate is melted, carefully remove bowl from microwave. Add 2 to 3 drops orange (or red and yellow) food coloring to bowl and stir until color is fully incorporated. Add more food coloring as needed, mixing well after each addition, until desired shade is achieved.
- Transfer orange-colored white chocolate to one large mixing bowl with popcorn. Gently toss or stir until popcorn is fully coated in white chocolate.
- Transfer coated popcorn to one baking sheet lined with parchment paper. Gently spread popcorn out into one flat, even layer. While chocolate is still melty, sprinkle one third of desired mix-ins over top of popcorn. Set baking sheet with prepared orange popcorn aside.
- Repeat steps 5 through 8 with second bowl of white chocolate, green (or yellow and blue) food coloring, popcorn, and desired mix-ins. Set baking sheet with prepared green popcorn aside.
- Repeat steps 5 through 8 with second bowl of white chocolate, purple (or red and blue) food coloring, popcorn, and desired mix-ins. Set baking sheet with prepared purple popcorn aside.
- Leave all three colors of prepared popcorn to dry 5 minutes. Once chocolate is completely dry, break each color of popcorn into pieces, chunks, or clusters. Transfer popcorn to large bowl or cauldron to serve. Alternately, divide popcorn evenly between mini plastic cauldrons or Halloween-themed treat bags and secure with ribbon or twist ties.
Notes
- Mini Cauldrons: If you're making mini cauldron treats for a classroom Halloween party or just to serve as individual portions, you'll want to use some sort of cellophane wrap to wrap around the cauldrons so the popcorn stays fresh. Use ribbon or twist ties to close the cello wrap.
- Treat Bags: If you're making goodie bags for a classroom Halloween party, make sure the bags you use are sealable, or you'll also need ribbon or twist ties to close them!
- Bowls & Spatulas: When melting chocolate, especially white chocolate, it's absolutely crucial that your bowls and spatulas (or spoons) be 100% completely dry and moisture-free. Even the smallest amount of moisture will make the chocolate seize and clump when it melts.
- Popcorn: We used the stovetop method for our popcorn, but you can totally pop bags of popcorn in the microwave instead if you prefer! Make sure you use salted, unbuttered microwave popcorn.
- Food Coloring: Feel free to use gel or liquid food colors, or any food coloring alternatives that you prefer. Use as much or as little color as needed to get your desired shades.
- Make it Vegan: Use vegan white chocolate and vegan food coloring or a vegan food coloring alternative. Make sure any mix-ins you use are vegan, too.
- Make it Dairy Free: Use dairy-free white chocolate. Make sure any mix-ins you use are dairy free, too.
- Make it Low Carb: Use a keto white chocolate and low-carb mix-ins.
- Make it Gluten Free: Use a chocolate that's certified gluten free (to avoid cross-contamination) and make sure any mix-ins you use are gluten free, too.
Nutrition
Serving Size: 1serving | Calories: 548cal | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 19mg | Sodium: 81mg | Potassium: 276mg | Total Carbs: 58g | Fiber: 1g | Sugar: 53g | Net Carbs: 57g | Vitamin A: 27IU | Vitamin C: 0.5mg | Calcium: 179mg | Iron: 0.4mg