This Spooky Popcorn is a fun way to use leftover Halloween candy or just make a show stopping treat for your party guests! Ready in 30 minutes and made using easy to obtain ingredients. Gluten-free and vegan options available.
TIP: For super crispy popcorn tie a cotton tea towel to the lid to absorb any moisture. Make this vegan by using plant-based equivalents where dairy is used.
This dish contains the following allergens: Peanuts, Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the popcorn
60g
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
200g
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
110g
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
For the popcorn
2oz
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
7oz
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
3oz
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
Utensils
Baking tray
Medium saucepan
Medium heatproof bowl
Step 1
Line a baking sheet with parchment and set to one side.
Step 2
In a medium to large saucepan heat 1 tablespoon of butter and 1 tablespoon of coconut oil over a medium-high heat. Add 1 or 2 kernels to the pan and cover. Once the kernels pop, immediately add the remaining popcorn kernels and cover with a lid. Gently shake the pan until the corn is popping every few seconds (about 4 or 5 minutes). Once the popping stops turn off the heat and pour out the popcorn into an extra large mixing bowl. Set to one side.
Step 3
Whilst popcorn is popping, assemble blade into the chopper bowl. Add white chocolate into the chopper, breaking into large pieces. Install the processing lid onto the bowl, then assemble the power base onto the processing lid. Press the power button and pulse several times until finely chopped. Remove the power base, lid and blade and set to one side.
Step 4
Add the white chocolate to a medium heatproof bowl, scraping around the sides of the chopper bowl with a butter knife to remove all traces of chocolate if needed. Add remaining butter and sea salt. Place over a small saucepan filled with an inch of boiling hot water. Set bowl on top and lower the heat so the water is simmering. Stir the chocolate frequently until melted and ingredients are combined. Finally stir in the coconut oil followed by gel food colouring of choice.
Step 5
Pour chocolate mixture over popcorn and using a silicone spatula stir and fold the popcorn until evenly coated. Transfer mixture to lined baking sheet and spread into an even layer. Sprinkle over edible sugar glitter if using followed by the Halloween sprinkles or leftover candy. Place baking tray into freezer for 10 minutes.
Step 6
Whilst the popcorn is setting, assemble blade into the chopper bowl again without wiping clean. Add Oreos and activated charcoal. Install the processing lid onto the bowl, then assemble the power base onto the processing lid. Press the power button and pulse several times until resembling a fine crumb. Add peanut butter and blitz again until combined.
Step 7
Remove popcorn from freezer and sprinkle over half of the ‘dirt’ return to freezer for further 5 to 10 minutes or until set. Remove and break into pieces then place in serving bowls, sprinkle with remaining crumb. Serve immediately or store in a ziplock bag in the freezer for up to 3 months. Be sure to push all air out before closing and ensuring chocolate is fully set and cold.
Line a baking sheet with parchment and set to one side.
For the popcorn
60g
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
200g
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
110g
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
For the popcorn
2oz
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
7oz
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
3oz
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
Step 2 of 7
In a medium to large saucepan heat 1 tablespoon of butter and 1 tablespoon of coconut oil over a medium-high heat. Add 1 or 2 kernels to the pan and cover. Once the kernels pop, immediately add the remaining popcorn kernels and cover with a lid. Gently shake the pan until the corn is popping every few seconds (about 4 or 5 minutes). Once the popping stops turn off the heat and pour out the popcorn into an extra large mixing bowl. Set to one side.
For the popcorn
60g
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
200g
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
110g
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
For the popcorn
2oz
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
7oz
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
3oz
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
Step 3 of 7
Whilst popcorn is popping, assemble blade into the chopper bowl. Add white chocolate into the chopper, breaking into large pieces. Install the processing lid onto the bowl, then assemble the power base onto the processing lid. Press the power button and pulse several times until finely chopped. Remove the power base, lid and blade and set to one side.
For the popcorn
60g
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
200g
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
110g
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
For the popcorn
2oz
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
7oz
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
3oz
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
Step 4 of 7
Add the white chocolate to a medium heatproof bowl, scraping around the sides of the chopper bowl with a butter knife to remove all traces of chocolate if needed. Add remaining butter and sea salt. Place over a small saucepan filled with an inch of boiling hot water. Set bowl on top and lower the heat so the water is simmering. Stir the chocolate frequently until melted and ingredients are combined. Finally stir in the coconut oil followed by gel food colouring of choice.
For the popcorn
60g
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
200g
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
110g
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
For the popcorn
2oz
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
7oz
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
3oz
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
Step 5 of 7
Pour chocolate mixture over popcorn and using a silicone spatula stir and fold the popcorn until evenly coated. Transfer mixture to lined baking sheet and spread into an even layer. Sprinkle over edible sugar glitter if using followed by the Halloween sprinkles or leftover candy. Place baking tray into freezer for 10 minutes.
For the popcorn
60g
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
200g
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
110g
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
For the popcorn
2oz
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
7oz
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
3oz
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
Step 6 of 7
Whilst the popcorn is setting, assemble blade into the chopper bowl again without wiping clean. Add Oreos and activated charcoal. Install the processing lid onto the bowl, then assemble the power base onto the processing lid. Press the power button and pulse several times until resembling a fine crumb. Add peanut butter and blitz again until combined.
For the popcorn
60g
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
200g
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
110g
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
For the popcorn
2oz
mushroom popping corn kernels
3 tbsp
unsalted butter, divided
3 tbsp
coconut oil, divided
7oz
white chocolate
Sea salt, as desired
Gel food colouring, as desired
Edible sugar sprinkle glitter (optional)
Halloween themed sprinkles or leftover candy
For the chocolate 'dirt'
3oz
Oreos or gluten-free equivalent
1 tsp
activated charcoal powder
1 tbsp
smooth peanut butter
Step 7 of 7
Remove popcorn from freezer and sprinkle over half of the ‘dirt’ return to freezer for further 5 to 10 minutes or until set. Remove and break into pieces then place in serving bowls, sprinkle with remaining crumb. Serve immediately or store in a ziplock bag in the freezer for up to 3 months. Be sure to push all air out before closing and ensuring chocolate is fully set and cold.
