Halloween is almost here and year after year we use it as an excuse to indulge in delicious treats. Sure you can wait until Halloween night when the kids do all the work getting the candy for you to raid OR you can make yourself this Halloween Chocolate Kettle Corn and satisfy that craving now. Your choice but I’ll sit here and munch on this wait I wait…
Oh did I mention this is entirely homemade? Yup, it’s that delicious!
So if you are still reading you’ve decided to make this homemade Halloween Chocolate Kettle Corn and for that I am applauding you. It’s sweet, salty, and everything you want in that lazy, Netflix bing watching, kind of night.
Supplies Needed to Make Halloween Chocolate Kettle Corn:
- 8 Teaspoons Monk Fruit In The Raw® Bakers Bag
- 8 Teaspoons Granulated Sugar
- 3 Cups Popcorn Kernels
- 4 Teaspoons of Coconut Oil
- 1 Teaspoon Sea Salt
- 1/2 Melted Purple Candy Melts
- 1/2 Melted Orange Candy Melts
- 1/2 Melted Green Candy Melts
- Parchment Paper
- Cookie Sheet
- Microwave Safe Bowls
How to Make Halloween Chocolate Kettle Corn:
- Over medium heat, melt the coconut oil into a deep frying pan.
- Place the uncooked popcorn kernels into the bottom of the frying pan.
- Sprinkle the popcorn kernels with the monk fruit in the raw and the granulated sugar. You want to do this before the kernels start to pop. I pre-measured out mine into small containers.
- Cover the pan and grab it and lift above the heat of the burner. You want to shake the pan until the kernels start to pop.
- Allow the kernels to pop for about 3-4 minutes before completely removing from heat. Set the pan aside to cool before removing the lid.
- Once the final popping has stopped you can remove the lid and pour the popcorn into a bowl (I used a strainer to get rid of an uncooked kernels).
- Line a cookie sheet with parchment paper and evenly spread out the kettle corn over the top.
- Melt the purple candy melts in a small bowl. Melt in 30 second increments in the microwave, remove and stir, and continue all the chocolate is melted.
- Drizzle the chocolate over the top of the kettle corn.
- Repeat steps 8 and 9 with the remaining colored candy melts.
- Allow the chocolate to harden for about 30 minutes.
- Break up the chocolate kettle corn and place into a cute Halloween bucket for snacking or giving.
Baking with Monk Fruit In The Raw
When your baked goodie calls for a sweet ingredient turn to the natural goodness of Monk Fruit In The Raw®. It is made from delicious vine-ripened monk fruit, also called luo han guo, and is a zero-calorie* sweetener that tastes like sugar.
Monk Fruit In The Raw also comes in 2 varieties:
- Monk Fruit In The Raw® Bakers Bag
- Monk Fruit In The Raw® Packets
My favorite has to be the packets simply because they are portable. If I know I am going out to dinner I can take them with me and enjoy a sweet tea (it seems restaurants never seem to make it sweet enough, right?). I also love that I know exactly what is going in my coffee or tea. It’s purely delicious that is naturally sweet!
So what are you waiting for? Pick up some Monk Fruit In The Raw sweetener today. You can print money saving coupons, find a location near you, and Follow In The Raw on: Facebook, Twitter, Pinterest, and YouTube.
This is a sponsored conversation written by me on behalf of In The Raw via Burst Media. The opinions and text are all mine.