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Homemade Candy Corn Popcorn: Easy White Chocolate Recipe

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This quick and easy candy corn popcorn is coated in creamy white chocolate and finished with a sprinkle of flaky sea salt. It’s the perfect sweet-and-salty snack for Halloween parties, movie nights, or any fall gathering.

Ingredients

Scale
  • 1/2 cup (100g) popcorn kernels (yellow preferred, or use two 3-ounce bags plain unbuttered microwave popcorn)
  • 12 ounces (340g) white chocolate melting wafers (or good-quality white chocolate chips)
  • 1 1/2 cups (about 225g) candy corn (classic Brach’s recommended)
  • 2 tablespoons (30ml) vegetable oil or coconut oil
  • 1/2 teaspoon flaky sea salt (e.g., Maldon)
  • Optional: orange and yellow food coloring

Instructions

  1. Pop the popcorn: Add 2 tablespoons of oil to a large pot over medium-high heat. Drop in 3 test kernels and cover. When they pop, remove from heat, add remaining 1/2 cup kernels, shake to coat, cover, and return to heat. Shake occasionally until popping slows to about 2 seconds between pops (3-4 minutes). Pour into a large mixing bowl, discarding unpopped kernels.
  2. Remove any unpopped kernels: Pick through the popcorn and discard any unpopped kernels.
  3. Melt the white chocolate: Place white chocolate wafers or chips in a microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring well after each interval, until smooth and fully melted (about 1 1/2 to 2 minutes total). Alternatively, use a double boiler.
  4. Combine the popcorn and chocolate: Pour melted white chocolate over the popcorn. Gently fold with a spatula to coat as many kernels as possible. Work quickly.
  5. Add the candy corn: Sprinkle 1 1/2 cups of candy corn over the chocolate-coated popcorn. Fold gently to distribute evenly.
  6. Spread and season: Turn the mixture out onto a parchment-lined baking sheet. Spread into an even layer. While the chocolate is still wet, sprinkle flaky sea salt over the top. Let sit at room temperature for 20-30 minutes until the white chocolate is fully set.
  7. Break into clusters: Once set, break the popcorn into bite-sized clusters. Transfer to a serving bowl or store in an airtight container.

Notes

For best results, use room temperature candy corn. If kitchen is warm or humid, refrigerate the baking sheet for 10-15 minutes to speed setting. To revive crunch after a day or two, spread on a baking sheet and warm in a 250°F oven for 5 minutes, then cool completely. Do not microwave to reheat.

Nutrition

Keywords: candy corn popcorn, white chocolate popcorn, Halloween snack, fall treat, sweet and salty popcorn, easy popcorn recipe

Find it online: https://flurpchef.com/homemade-candy-corn-popcorn-easy-white-chocolate-recipe/