Description
Crisp no-bake popcorn clusters with pretzels, toasted pumpkin seeds, dark chocolate, and a thin salted-caramel coating.
Ingredients
Scale
- 12 cups (96 g) plain popped popcorn, unpopped kernels removed
- 2 cups (100 g) miniature salted pretzels
- 1 cup (120 g) roasted pumpkin seeds
- 1/2 cup (113 g) unsalted butter
- 1 1/2 cups (300 g) packed light brown sugar
- 1/2 cup (120 ml) light corn syrup
- 1/2 tsp (3 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2 g) baking soda
- 5 oz (142 g) dark chocolate, melted and cooled
- 1/3 cup (53 g) orange, purple, and black jimmies
- 1 tsp (4 g) flaky salt
Instructions
- Line two trays with parchment. Combine popcorn, pretzels, and pumpkin seeds in a large heat-safe bowl.
- Cook butter, brown sugar, corn syrup, and fine salt over medium heat until smooth.
- Continue cooking without stirring to 250°F (121°C).
- Remove from heat and carefully stir in vanilla and baking soda.
- Pour caramel over the popcorn mixture while folding until lightly and evenly coated. Fold in half the sprinkles.
- Immediately scoop 16 clusters onto parchment and press each gently with a greased spatula.
- Cool completely until firm and dry.
- Drizzle with dark chocolate, add remaining sprinkles and flaky salt, and let set before storing.
Notes
Prepare every tool before cooking, work quickly after the caramel reaches 250°F (121°C), and store clusters airtight to preserve crispness.