Have leftover candy and chocolate from Halloween? Pair it with popcorn covered in a creamy peanut butter honey coating to make this sweet and salty Halloween Candy Popcorn treat.
We recently moved and this was our first Halloween in a new neighborhood. We spent some time trick-or-treating in Evan’s best friend’s neighborhood, so I left a large bowl of candy out by the front door with the expectation that it would be empty and in need of a refill when we returned. I apparently grossly overestimated the amount of trick-or-treaters we would get compared to where we spent the last few years. We came home, and after doing a lap on our block, discovered that we had maybe a couple of trick-or-treaters total. The bowl had barely been touched. So now we have roughly three bags of candy leftover, not including what the kids brought home.
I have been looking into ways of dressing up the candy before getting it out of the house. There are a few Halloween Candy Popcorn recipes floating around, but I really like the peanut butter honey coating idea from Pumpkin ‘N Spice to add a salty contrast to the sweet candy and chocolate.
My personal favorite candy pairings with the popcorn were the Kit Kats, Reese’s Peanut Butter Cups, and M&M’s. I added about 1/2 teaspoon of salt to the peanut butter mixture, but adjust according to how much salt is in the type of peanut butter you use (mine was 100% peanuts with no salt added) and candy pieces.
Looking for more popcorn recipes? Check out my Popcorn Tacos.
Halloween Candy Popcorn Recipe
Adapted from Pumpkin ‘n Spice
Halloween Candy Popcorn
- 1 tablespoon coconut oil
- 1/4 cup popcorn kernels
- 1/2 cup honey
- 1/3 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/4-1/2 teaspoon salt
- 1 1/2-2 cups leftover Halloween candy chopped if needed (Kit Kats, Reese's, M&M's, Butterfinger)
In a large pot with a lid, heat the coconut oil over medium heat with 2-3 of the popcorn kernels. Once a kernel pops, add the remaining kernels and quickly cover. Cook, shaking the pot often, until you hear a lag between the popping of about 3 seconds. Remove from heat and allow to rest with the lid on until you no longer hear popping.
In a small saucepan, combine the honey and sugar over medium heat. Once bubbling, reduce heat to a medium low and simmer for 2-3 minutes. Remove from heat and whisk in the peanut butter, vanilla, and salt until smooth.
Pour the mixture over the popcorn and quickly, but lightly, toss until evenly coated. Spread the popcorn into a single layer on a large piece of parchment and allow to cool.
Roughly chop the larger pieces of candy and chocolate and toss with the cooled popcorn. Store in an airtight container at room temperature for up to a couple of days.