Monster Munch {Halloween Popcorn}

monster munchWarning: It is hard to stop eating this popcorn. It is highly addictive. It’s got that salty and sweet thing going on. And Reese’s Pieces. Need I say more?

monster munch 3Halloween is creeping up quickly, and I feel like I haven’t had time to share many recipes to celebrate the season. There are just so many delicious things to share. So little time, so much to bake and cook.

This popcorn does not take a lot of expertise in the kitchen, but it is loved by most everyone. I have bagged it up in little decorated treat bags for a MOPS group table favor before and have put it out in a large bowl for church. I think it may also have been one of the items in the “Treat Walk” at the church carnival I was telling you about last week. Wherever I have brought it, it gets scarfed down in no time. You may want to go ahead and get enough ingredients to make it twice because you will probably have need.

If you are making this for people with allergies or particular preferences, you can easily substitute ingredients. Use holiday M&M’s instead of the Reese’s Pieces or a different nut for the peanuts or maybe pretzels instead of peanuts to still give you the salty element. Not a fan of candy corn? Leave it out or swap it for something you do like.  You can also use real white chocolate for the coating if you don’t like almond bark, but it is a lot harder to work with and much more prone to scorching. I haven’t tried using chocolate melting wafers, but they would probably work too. You could coat the popcorn orange or green or some other random color.

Whatever you do, make some of this popcorn soon and your little monsters will surely be smiling and munching.

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Monster Munch

Ingredients: monster munch ingredients

  • 1 package vanilla almond bark (24 ounce)–this is usually found near the chocolate chips at the grocery store, often on the top shelf
  • 14-16 cups of popped popcorn
  • 1 cup dry roasted salted peanuts
  • 1 cup candy corn
  • 1 cup Reese’s Pieces candy
  • optional: a few sprinkles of salt


  1. Start melting the almond bark in a double boiler on low. If you don’t have a double boiler, you can place a glass bowl or a smaller pot inside of a larger pot partially filled with water. You want the water in the bottom pot to be just below the surface of the bowl or pot on top. I usually have my burner on 2-3. You can also melt the almond bark in short increments in the microwave, but I prefer the “no babysitting” method of using the double boiler. With the double boiler, I know I won’t forget about it or accidentally scorch it. I can get it started and let it start melting while I prepare everything else.  double boiler
  2. Pop the popcorn. I always use kernels and an air popper, but some relatively plain microwave popcorn would work too. Sift out any un-popped seeds or hard kernels.
  3. Place the popcorn in a VERY large bowl with extra room for mixing and stirring. Add the peanuts, candy corn, and Reese’s Pieces on top. ready in the bowl
  4. When the almond bark is melted, pour it over the top of the bowl of popcorn and candy and then mix thoroughly until all is coated with the almond bark.
  5. When the popcorn is thoroughly coated and mixed, pour it out on a counter lined with parchment paper, wax paper, or foil. Spread it to a single layer. Add a few sprinkles of salt if desired. I think it cuts the sweetness a bit and adds a little more to the “salty” part of salty and sweet.
  6. Allow the almond bark to harden and dry completely and then break the popcorn mix up into chunks and put it into an airtight container. Will keep for a long time; can also be frozen.

    Source: Plain Chicken and Our Best Bites

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3 Comments on “Monster Munch {Halloween Popcorn}

  1. Pingback: Apple Streusel Bars {egg-free} | Christine's Taste of Heaven

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