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Halloween popcorn with chocolate and candy eyes
Snack

Halloween popcorn with chocolate and candy eyes

Popcorn tossed in melted dark chocolate and dotted with small candy eyes. The chocolate sets around the kernels so you can eat it by hand once cooled.

ModernHalloweenEverydaySnackDessertVegetarian
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Rate:
35 min total
6 servings
Very Easy

Ingredients

servings
Units
  • 2.8 oz popcorn
  • 1 tbsp rapeseed oil
  • ½ tsp salt
  • 5.3 oz dark chocolate
  • 36 stk candy eyes

Instructions

  1. 1

    Pop the popcorn

    1. Heat a heavy-bottomed pot with oil over medium heat.
    2. Add the kernels and shake the pot until popping stops.
    3. Pour the popcorn into a large bowl. Remove unpopped kernels.
    4. Toss in a pinch of salt.
    8 min
    Room temperature
    PotBowl
  2. 2

    Chocolate

    1. Melt the chocolate over a water bath or on low power in the microwave. Stir often.
    2. Pour half the chocolate over the popcorn and toss gently with a spoon.
    3. Add the rest of the chocolate and toss again until the kernels are coated.
    5 min
    Room temperature
    BowlSpoon
  3. 3

    Candy eyes and cool

    1. Spread the popcorn on parchment in a thin layer.
    2. Press candy eyes into the wet chocolate spots while the coating is still soft.
    3. Let set at room temperature for about 20 minutes, or briefly in the refrigerator.
    4. Break into pieces and serve.
    20 min
    Room temperature
    BakingSheetSpoon

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Details

Nutrition

Calories

195kcal

Protein

3g

Fat

10g

Carbs

22g

Serving Size

40g

Dietary

Allergens

Milk

Serving

Suggestions

  • • Serve in a bowl or in small bags to share.

Drink Pairings

  • • juice: Juice.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: Room temperature
  • • Method: Store in a closed container. The chocolate turns dull in the refrigerator.

Frozen

  • • Duration: 0 days
  • • Temperature: Room temperature
  • • Method: Not suitable for freezing.

Tips

Preparation

  • • Popcorn must be fully cooled before you add the chocolate. Warm air melts it too fast.

Cooking

  • • Toss gently so the kernels do not break.

Serving

  • • Add the candy eyes while the chocolate is still soft so they stick.

Variations

Flavor

  • A pinch of cinnamon on the warm popcorn adds warmth against the chocolate.

Method

  • Bagged popcorn works. Choose unsalted and season with salt yourself.

Toppings

  • Fine strips of white chocolate can go on top before you add the candy eyes.

Author

C

Camilla

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Comments

Author

C

Camilla