Halloween Candy Popcorn
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.
Servings 8 Servings
Ingredients
- 1 tablespoon (15 milliliters) coconut oil
- 1/4 cup (55 grams) popcorn kernels
- 1/2 cup (120 milliliters) honey
- 1/3 cup (67 grams) granulated sugar
- 1/2 cup (120 milliliters) creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/4-1/2 teaspoon salt
- 1 1/2-2 cups (225-300 grams) leftover Halloween candy chopped if needed (Kit Kats, Reese's, M&M's, Butterfinger)
Instructions
- 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 very gently, fold 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 two days.