This Monster Halloween Popcorn Mix is seriously spooky ! You just need plain popcorn, white chocolate, food colours and 5 minutes of prep time! It is the perfect treat for the Halloween season.
- Why you will love this recipe
- Ingredients for Halloween Party Popcorn
- How to make Spooky Halloween Popcorn
- Serving ideas
- Pro Tips
- Halloween Popcorn Balls
- Storage
- FAQs
We love a ghoulish treat and this scary Halloween popcorn recipe makes a great addition to your Halloween snack mix! Munch away whilst watching Halloween movies or serve at parties on Halloween night.
The candy coating is basically melted chocolate with added food colouring and I like to add some spooky extras to this Halloween popcorn snack mix.
Why you will love this recipe
Easy recipe – use store bought or homemade popcorn
Budget friendly Halloween treat
Get your kids involved to make this easy Halloween snack.
Made with white chocolate as it is the easiest to find in a grocery store wherever you are in the world (compared with candy melts)
Adapt this recipe to whichever season – use other candy melt colours for Christmas or other holidays
Ingredients for Halloween Party Popcorn
Popcorn
Either using popcorn kernels which require popping (the cheapest option)
Microwave popcorn is another option
White chocolate
You can use white chocolate chips or a standard bar of white chocolate broken into smaller pieces
Coconut oil
Or any other flavourless oil such as vegetable oil
Gel based food colours – I went with green, orange and black which is the perfect blend of spooky. Purple works well too to give off monster vibes. Find them in the baking aisle.
Candy eyes – I’ve gone for white and coloured googly eyes
Optional:
Halloween candy or halloween sprinkles
How to make Spooky Halloween Popcorn
Prepare your plain popcorn.
In a microwave safe bowl, add the white chocolate, coconut oil and food colours
In 20 second bursts, melt the chocolate until smooth
Immediately mix in the popcorn as the chocolate will start to cool and harden again
Once the popcorn mixture is well coated in the coloured chocolate, spread it out over baking sheet lined with parchment paper to allow to set. Try to keep gaps between the popcorn so they don’t stick together too much
Repeat for any remaining colours if you wish.
You can also use a bain marie to melt the chocolate. To melt chocolate using a bain-marie, start by placing chopped chocolate in a heatproof bowl set over a medium saucepan of simmering water. Stir the chocolate constantly until it’s completely melted and smooth, being careful not to let any water or steam come into contact with the chocolate, as it can cause it to seize.
Serving ideas
Pop a handful into cellophane bags for an individual fun treat at halloween parties or trick or treating.
Add it to a Halloween trail mix with popcorn.
You can also make these condensed milk cupcakes and decorate them in various spooky ways. You could even top the cupcakes with this Halloween Popcorn to make Popcorn cupcakes.
Pro Tips
Use a large bowl where possible as you need plenty of space to mix the popcorn with the chocolate
Optionally add in your favorite halloween candies for super spooky popcorn such as gummy worms, candy corn and other fun halloween treats. They will be easily available in candy stores.
I recommend using candy melts, gel food coloring or food colour powder rather than water based food colour. The water content can cause the chocolate to seize.
Work fast as the chocolate will thicken and harden pretty fast
Remove any unpopped kernels which can be a choking hazard for small children.
To make them vegan, use vegan white chocolate and ensure the food colours are suitable for vegans before use. NOTE THAT CANDY MELTS ARE NOT VEGAN – they contain milk powder so it is best to check the packaging first
Halloween Popcorn Balls
Halloween Popcorn Balls are a sweet treat and are an easy way serve the popcorn, especially if you’ve made a big batch.
Simply roll the coated popcorn into round balls (it’s pretty sticky)! It also works if you use a marshmallow mixture.
If you’re artistic enough – why not try shaping the sticky popcorn into Halloween Popcorn Hands !
Storage
White chocolate popcorn is best eaten as soon as possible as the popcorn looses its crispiness. However, leftovers can be stored in an airtight container and kept at room temperature.
Yes you can. You can use orange, green and black candy melts. In the UK, candy melts are available online or in Hobbycraft.
If your melted white chocolate seems to be seizing up, quickly mix in a small spoon of milk until smooth again.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Halloween Popcorn
Equipment
- Bowl
- Spatula
- Parchment paper
Ingredients
- 6 cup popcorn popped
- 3 cup white chocolate
- 3 tube food colouring gel (15g each) Black, Green and Orange
- 3 teaspoon coconut oil
Instructions
- Prepare your plain popcorn.
- Divide your chocolate, coconut oil and popcorn into three equal portions to prepare each colour separately.
- In a microwave safe bowl, add the white chocolate, coconut oil and food colours
- In 20 second bursts, melt the chocolate until smooth
- Immediately mix in the popcorn.
- Once the popcorn mixture is well coated in the coloured chocolate, spread it out over baking sheet lined with parchment paper to allow to set. Try to keep gaps between the popcorn so they don’t stick together too much.
- Allow chocolate to set then mix all together in a large bowl with extra sweets optional to make a halloween popcorn mix.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Halloween Popcorn
Equipment
- Bowl
- Spatula
- Parchment paper
Ingredients
- 6 cup popcorn popped
- 3 cup white chocolate
- 3 tube food colouring gel (15g each) Black, Green and Orange
- 3 teaspoon coconut oil
Instructions
- Prepare your plain popcorn.
- Divide your chocolate, coconut oil and popcorn into three equal portions to prepare each colour separately.
- In a microwave safe bowl, add the white chocolate, coconut oil and food colours
- In 20 second bursts, melt the chocolate until smooth
- Immediately mix in the popcorn.
- Once the popcorn mixture is well coated in the coloured chocolate, spread it out over baking sheet lined with parchment paper to allow to set. Try to keep gaps between the popcorn so they don’t stick together too much.
- Allow chocolate to set then mix all together in a large bowl with extra sweets optional to make a halloween popcorn mix.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Cilantro Pesto recipe is bursting with fresh flavors, is easy to make and can be ready in less than 5 minutes! Coriander Pesto is super versatile and an exciting twist to traditional basil pesto.
- Cilantro Pesto Ingredients
- Basil Cilantro Pesto
- Cilantro Parsley Pesto
- How to make Cilantro Pesto
- Pro Tips
- Serving Suggestion
- Storage
- Other Cilantro/Coriander recipes
Cilantro leaves are used in abundance in my kitchen, particularly in Indian cooking. Most savoury Indian dishes are garnished with it. I love it in this green chutney that is prepared with fresh cilantro, mint and green chili.
This Pumpkin Seed Cilantro Pesto (aka coriander pesto) is my newest obsession! I love it with Mexican food, such as these Air Fryer Tofu Veggie Fajitas , but its surprisingly good as an alternative to basil pesto with Italian dishes like pasta!
If you love all things pesto, you might like to try this Parsley Pesto or Kale Pesto too.
Cilantro Pesto Ingredients
Cilantro – use fresh cilantro for best results. Remove the really thick stems at the bottom but you can definitely use the thinner ones
Pumpkin seeds – I’ve gone with pumpkin seeds however you can use pine nuts or even walnuts to make walnut cilantro pesto
Garlic cloves
Lemon juice or lime juice – fresh is best but you can use bottled
Extra virgin olive oil
Salt and black pepper
Optional extra:
Nutritional yeast, parmesan cheese or cotija cheese add creaminess – check the cheese is vegetarian before use
Add a fresh jalapeno to make Jalapeno cilantro pesto
Basil Cilantro Pesto
Use equal amounts of fresh basil and fresh cilantro to make a vibrant cilantro basil pesto
Cilantro Parsley Pesto
You can make this pesto by adding equal amounts of fresh flat leaf parsley and cilantro here.
How to make Cilantro Pesto
In a food processor bowl, add the cilantro leaves, garlic, pumpkin seeds, lemon juice and olive oil. Season with salt and pepper to taste.
Blend until you achieve a smooth cilantro pesto sauce.
Pro Tips
Use fresh ingredients only – this pesto is only made with few ingredients so any that are not fresh will ruin the taste.
I find that cilantro pesto naturally blends quite smooth but you may want to keep yours a little chunky – in this case, do not over blend the herbs.
Use extra lemon or olive oil to thin it out when blending rather than water.
Serving Suggestion
Use instead of a tomato based pizza sauce
Drizzle it over roasted vegetables
Toss through your favourite cooked pasta
Use it as a salad dressing
Try it as a sandwich spread
Use it as a dip for fries or vegetables. I recently made these Air Fryer Carrot Fries which work wonderfully
Storage
Store leftovers in the fridge in an airtight container and consume by the next day. Coriander tends to darken with time.
You can also freeze this pesto easily. Simply spoon into ice cube trays and once frozen transfer into freezer safe bags. Allow to defrost at room temperature before use.
Other Cilantro/Coriander recipes
Instant Pot Cilantro Lime Rice
Creamy Cilantro Sauce
Garlic and Coriander Naan
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Cilantro Pesto (Coriander Pesto)
Equipment
- 1 Food processor/Blender
Ingredients
- 1 cup cilantro packed cup fresh coriander leaves
- 1 clove garlic
- ⅛ cup pumpkin seeds or other nuts
- 1 tablespoon lemon juice or lime juice
- 2 tablespoon extra virgin olive oil
- salt and black pepper to taste
Instructions
- In a food processor bowl, add the cilantro leaves, garlic, pumpkin seeds, lemon juice and olive oil. Season with salt and pepper to taste.
- Blend until you achieve a smooth cilantro pesto sauce.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
