Chocolate Sweet & Salty Popcorn Mix

When you can’t decide between a sweet snack and a salty one, make both! This colourful blend of movie-time favourites, with a chocolatey candy corn base, is all the treats mixed into one big bowl of happiness. It does last about 5 days when stored in a cookie tin at room temperature, so you can make it ahead, though you’ll probably need to hide it or use a padlock on the tin to make sure it doesn’t disappear. Popping corn in a pot is worth the effort for freshness (and the smell and sound!) and to help the salt cling, but if you prefer to air-pop or buy popcorn, you’ll need 8 cups (2 L) popped.

2½ tbsp (37 mL) canola oil, divided

⅓ cup (80 mL) popping corn kernels

Flaky sea salt or kosher salt

2 cups (500 mL) small pretzel twists

¾ cup (175 mL) granulated sugar

¼ cup (60 mL) unsweetened cocoa powder ⅓ cup (80 mL) corn syrup

¼ cup (60 mL) butter

¼ tsp (1 mL) baking soda

½ tsp (2 mL) vanilla

1½ cups (375 mL) corn nuts or chip nuts

1 cup (250 mL) candy-coated chocolate pieces, such as M&M’s or Smarties

1 Preheat oven to 325°F (160°C). Line a large, rimmed baking sheet with parchment paper.

2 Heat 2 tbsp (30 mL) of the oil and a few kernels of corn in a large, covered pot over high heat. When kernels pop, add remaining corn and cook, shaking pot often, until corn is popped. Remove from heat and let stand until popping stops. Uncover and season popcorn with salt to taste.

3 Coat inside of a large bowl with remaining oil. Add 6 cups (1.5 L) of the popcorn and pretzels to oiled bowl; set aside.

4 Whisk together sugar, cocoa powder, corn syrup and butter in a small saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Increase heat to high and boil rapidly, without stirring, for 5 minutes. Remove from heat. Stir in 1 tsp (5 mL) salt, baking soda and vanilla (it will bubble up).

5 Quickly pour chocolate mixture over popcorn mixture in bowl and toss to evenly coat. Spread onto baking sheet as evenly as possible. Bake, stirring twice, for 15 minutes or until mixture is evenly glazed. Let cool until just warm enough to handle but still pliable. Break up into small clusters, then let cool completely.

6 Combine cooled, glazed popcorn mixture, remaining popcorn, corn nuts and chocolate candies in a large bowl. Serve immediately or store in a cookie tin at room temperature for up to 5 days.

Makes about 12 cups (3 L)