Easy Halloween Popcorn Mix
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tablespoons Coconut oil
- 70 g Popcorn kernels
- 40 g Milk chocolate
- 40 g White chocolate
- 60 g Sprinkles (Halloween themed)
- 70 g M&Ms (mini)
- Edible eyes (optional)
Method
- Start cooking the corn: Add 3 tablespoons of Coconut oil to a large saucepan and melt it over a medium heat. Add 3 popcorn kernels and cover with a lid.
- Add the kernels: Once those kernels pop, add 70 g of Popcorn kernels in an even layer, cover again and remove the pan from the heat for 30 seconds.
- Pop the corn: Return the pan to the heat. Shake it regularly while the popcorn pops. Once the popping slows to around 5 seconds between pops, remove it from the heat.
- Cool the popcorn: Spread the popcorn over a lined baking tray and remove any unpopped kernels.
- Prepare the chocolate: Melt 40 g of Milk chocolate and 40 g of White chocolate separately, either over a pan of gently simmering water or in short bursts in the microwave.
- Add the chocolate: Drizzle both chocolates over the popcorn, then immediately scatter over 60 g of Sprinkles, 70 g of M&Ms and Edible eyes while the chocolate is still wet.
- Refrigerate: Put the tray into the fridge briefly until the chocolate has set. Break the popcorn into smaller clusters and serve.