Orange and Black Cookies and Cream Popcorn for Halloween

Yesterday, I showed you how easy it is to create a White Chocolate Popcorn Skull using a plastic cake pan. Today’s recipe for Orange and Black Cookies and Cream Popcorn is just as festive for Halloween, but doesn’t require a special mold. 
All you need is some Orange and Black Candy Melts and Oreo Cookies. Oh, and popcorn, of course. 

My white chocolate popcorn was one of my most popular items in my candy stores, and people always commented on how much they liked the salty and sweet combination. Funny thing, there was no salt. I’ve always used air popped popcorn. 
In order to get salt to stick to popcorn, you need to pop it in oil, and I never wanted that much grease on my chocolate coated popcorn. I suppose I could just add a pinch of salt to my white chocolate, but I like it just the way it is, sweet and crunchy.

Orange and Black Cookies and Cream Popcorn


1/3 cup popcorn kernels
16 ounces melted orange confectionery coating or Candy Melts*
12 Oreo Cookies, broken into small pieces
1 ounce melted black confectionery coating or Candy Melts*
*You can, if you prefer, use melted and tempered pure chocolates. Instead of black candy melts you can use dark cocoa candy melts. See my chocolate making tips page for melting instructions.
air popper for the popcorn or a plain brown lunch bag and a microwave
extra large mixing bowl
2 baking sheets lined with parchment paper or non-stick foil
disposable pastry bag or a zip top bag

Pop 1/3 cup of popcorn kernels in an air popper. 
You can also pop your popcorn in the microwave. Place your kernels in a plain brown lunch bag, fold the top of the bag over three times, heat bag in microwave on high power for 2-3 minutes until you hear the popping of the kernels slow to one to two pops per second. Times will vary. 
However you pop your popcorn, you’ll want to discard any unpopped kernels. I shake my bowl, then scoop hand fulls of popcorn out into another large mixing bowl. You can also use a Kernel Katcher Popcorn Sifting Bowl, if you have one. 

Pour melted orange candy coating over popcorn.

Toss to coat slightly.

Toss in Oreo Cookie Pieces.

Divide in half and spread onto baking sheets lined with parchment paper.

Drizzle on melted black candy coating.

Freeze for 7-9 minutes or refrigerate for 12-15 minutes until the candy coating is set.

Break into small chunks.

It’s best to eat this popcorn within two days unless you store it in a metal popcorn or cookie tin. It will stay fresh and crunchy for at least 3 weeks if stored in a tin. I’ve kept it for two months before. 

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  1. Anonymous says

    Looks yummy and easy to make! Do you think these would work with popcorn twists too? No doubt it has added butter and salt but I hate the skins in regular popcorn

    • says

      I've made caramel corn using puffy popcorn (I assume that's like a popcorn twist) but have never tried coating it with white chocolate. I'm not sure how it would taste. I'll have to give it a try!

  2. says

    Popcorn is one of my favorite snacks and to coat it in chocolate, well, lets just say I would have a very
    hard time putting it down! Oh, and your chocolate drizzles kind of look like spiders…EEK!

    • says

      Believe me, it is hard to put it down. This popcorn is very addictive. It's funny you say that about the drizzle looking like spiders, when I posted the first picture, I thought I saw the shape of a spider. I had to do a double take.

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