October 30th is National Candy Corn Day….yep- ya learn something new every day. I was waiting in line at Acme Grocery to get my final items before heading home to wait out the Frankenstorm, Sandy, and this little tidbit of knowledge was given to me via the monitors they run constantly at their check-out lines. I do enjoy candy corn and those cute little pumpkins and so in honor of the candy corn, I made this recipe.
Well, not really….I’ve been planning on making this for over a week but didn’t have the Halloween sprinkles until a few days ago! But the above makes for a much better story- don’tcha think?
- 2 bags of microwave popcorn
Put the popped popcorn into a very large bowl (try to not get the un-popped kernels in the bowl) and add to it
- 1 bag of candy corn (I had a larger bag…probably 12 – 16 oz? not sure now though)
- 16 ounces of white chocolate almond bark (I followed the package directions of melting in the microwave. Zapping it for 30-60 seconds and then stirring before zapping it again until all of it was melted)
Drizzle the melted bark over the popcorn and candy corn—I don’t have a VERY large bowl but two real good sized bowls so I worked between them. Putting in popcorn/candy corn, drizzling and tossing then adding more popcorn/candy corn and repeating)
Stir to coat each piece of popcorn.
Pour the mixture over wax paper and spread into an even layer.
Sprinkle with Halloween sprinkles and allow to cool for at least 15-30 minutes.
Break into pieces.