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If you’re looking for something different from the usual Halloween cupcakes and biscuits, these Sinister Smoky Chilli Chocolate Popcorn Clusters will cast a spell on your guests. The combination of Greenfields Smoked Chipotle and Hot Smoked Paprika gives the dark chocolate a devilish warmth that sneaks up on you, while a dash of Himalayan Pink Salt with Chilli & Lime keeps it thrillingly tangy. Each bite is crunchy, rich, and just the right kind of naughty—ideal for your Halloween party snack table or spooky movie night.
Prep: 10 mins
Cook: 10 mins
Cooling: 20 mins
Total: 40 mins
100g popcorn kernels (or 1 large bag of plain popcorn)
200g dark chocolate (minimum 70% cocoa), chopped
1 tsp Greenfields Smoked Chipotle
½ tsp Greenfields Hot Smoked Paprika
¼ tsp Greenfields Himalayan Pink Salt with Chilli & Lime
1 tbsp coconut oil
1 tbsp honey or maple syrup (optional for sweetness)
1 tsp Greenfields Ground Cinnamon (for a warm finish)
Orange and black sprinkles (optional for decoration)
Pop the popcorn: Heat a large pan over medium heat with a splash of oil. Add the kernels, cover, and shake occasionally until all popped. Remove from heat and let cool slightly.
Melt the chocolate: Place the dark chocolate and coconut oil in a heatproof bowl over a pan of simmering water. Stir until smooth and glossy.
Add the magic: Stir in the Smoked Chipotle, Hot Smoked Paprika, Cinnamon, and Pink Salt with Chilli & Lime. Adjust spice level to your liking.
Combine: Pour the spicy chocolate over the popcorn and stir until coated. Add honey or maple syrup if you prefer a sweeter balance.
Shape the clusters: Spoon small mounds of the coated popcorn onto a parchment-lined tray.
Decorate: Sprinkle with Halloween-coloured sprinkles or edible glitter for a playful finish.
Chill: Place in the fridge for 20 minutes to set. Serve in black paper cups or spooky bowls for a party-ready presentation.
Calories: 180 kcal
Fat: 9g
Carbohydrates: 23g
Sugars: 12g
Protein: 3g
The ingredients used in this recipe could also be used to create…
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