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.