Halloween is my absolute favorite holiday. Its when the sky dims a bit darker to let all of the children be frightened by make believe ghouls and monsters. Its when candy tastes a little more sweeter and guilt free. Its when people get to dress in whatever they want to party and laugh. Its when adults feel like they can be kids again for one night. This year I get to go trick or treating with my cutest niece and nephew for the first time and I can't tell you how excited I am to be back in the Halloween atmosphere!

This year I wanted to do something special for the lovely people who have been so supportive of me over the last couple of months. Chocolate covered popcorn is one of my favorite holiday, but really all year around, treats! It is so delicious and can be made with kiddos. You can get as creative as you want with this one, but I have provided you with two different directions of flavor, whimsical and sophisticated!

WHIMSICAL

Popcorn topped with peanut butter chocolate ganache, mini m&m's, crushed oreos, & halloween sprinkles

Ingredients:

2 ounces of popcorn kernels (pops approximately 8 cups)
6 ounces of semi-sweet chocolate
1 tablespoon of coconut oil
1/4 cup of peanut butter
6 ounces of mini m&m's
7 oreos, crushed in a plastic bag
2 tablespoons of Halloween sprinkles
1/2 teaspoon of salt

Steps:

Pour the popcorn kernels in a brown paper bag and fold the top down. Microwave the popcorn for about 2-3 minutes. You should know it is done when you hear the popping slow down to 5 seconds in between pops, but I do suggest you keep double checking so that you do not burn the popcorn.
Lay the cooked popcorn out onto a wax paper lined sheet tray. Wax paper will work best for this because you can peel the popcorn off easier.
Begin melting the chocolate and coconut oil together in a double boiler. Stir the chocolate occasionally. When the chocolate is almost completely smooth, mix in the peanut butter.
Shower all of the toppings over the popcorn. Drizzle the chocolate over the popcorn liberally. The chocolate will be the glue for the toppings and popcorn.
Lastly, sprinkle with salt. Set the sheet tray in the fridge or in a cold, dry place for 2 hours. Portion into treat bags and enjoy!

SOPHISTICATED

Popcorn topped with chocolate ganache, salted caramel, chocolate covered espresso beans, cinnamon, and caramelized hazelnuts & pecans

Ingredients:

2 ounces of popcorn kernels (pops approximately 8 cups)
6 ounces of semi-sweet chocolate
1 tablespoon of coconut oil
1/4 cup of granulated sugar
1 tablespoon of butter
6 tablespoons of heavy cream
1/4 teaspoon of salt
2 ounces of hazelnuts, crushed in a plastic bag
2 ounces of pecans, crushed in a plastic bag
2 ounces of chocolate covered espresso beans
1/2 teaspoon of cinnamon
1/4 teaspoon of salt

Steps:

Pour the popcorn kernels in a brown paper bag and fold the top down. Microwave the popcorn for about 2-3 minutes. You should know it is done when you hear the popping slow down to 5 seconds in between pops, but I do suggest you keep double checking so that you do not burn the popcorn.
Lay the cooked popcorn out onto a wax paper lined sheet tray. Wax paper will work best for this because you can peel the popcorn off easier.
Begin melting the chocolate and coconut oil together in a double boiler. Stir the chocolate occasionally.
Place the sugar into a medium sized pan over medium heat to start the caramel for the nuts and drizzle. Continuously stir the sugar once it begins to melt! I cannot stress this step more, otherwise you're finished product will have chunks of unmelted sugar in it. You will see the sugar start to clump together, but if you keep stirring, it will eventually melt again. Add in the butter and stir until it is fully incorporated. Pour in the heavy cream and continue to stir for 3 to 5 minutes.
Put the nuts in a small bowl and pour half of the caramel over the nuts. Mix together with a spoon and allow to cool for a few minutes.
Sprinkle the espresso beans and cinnamon over the popcorn. Spoon the caramelized nuts over the popcorn sporadically. Drizzle both the chocolate and the caramel over top.
Lastly, sprinkle with salt. Set the sheet tray in the fridge or in a cold, dry place for 2 hours. Portion into treat bags and enjoy!

Subscribe Via Email