Easy Candy Corn Popcorn Halloween Snack Mix Best Recipe
This easy candy corn popcorn Halloween snack mix comes together in under 15 minutes with simple pantry ingredients. It’s the perfect last-minute treat for class parties, movie nights, or Halloween snacking that always gets rave reviews.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes (plus 15-20 minutes chilling time)
- Yield: 8 cups (about 8 servings) 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 8 cups popped popcorn (about ½ cup unpopped kernels, or one standard bag of microwave popcorn, plain salted)
- 1 cup candy corn
- 1 cup salted peanuts (optional)
- ½ cup pretzel twists (broken into bite-sized pieces)
- 12 ounces white chocolate melting wafers (or white chocolate chips plus 1 teaspoon coconut oil)
- 1 tablespoon coconut oil or vegetable shortening
- 2 tablespoons Halloween sprinkles
- Optional: ¼ cup dried orange candy melts (for drizzling)
Instructions
- Pop the popcorn. If using kernels, pop them in an air popper or on the stovetop with a little oil. You want 8 cups of popped popcorn. Spread it out on the baking sheet and pick out any unpopped kernels.
- Prepare your add-ins. Measure out the candy corn, peanuts, and broken pretzel pieces. Set them aside in a small bowl.
- Melt the white chocolate. Place the white chocolate wafers and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until completely smooth. This usually takes about 1-2 minutes total.
- Combine everything. Pour the warm melted white chocolate over the popcorn in the large bowl. Use the rubber spatula to gently fold until the popcorn is evenly coated.
- Add the mix-ins. Sprinkle the candy corn, peanuts, and pretzel pieces over the coated popcorn. Fold gently a few more times until everything is evenly distributed.
- Spread and set. Turn the mixture out onto the prepared baking sheet. Spread it into an even layer, pressing gently with the spatula. If you’re using Halloween sprinkles, scatter them over the top while the chocolate is still wet.
- Let it set. Place the baking sheet in the refrigerator for 15-20 minutes, or until the white chocolate is completely firm. If you’re in a hurry, 10 minutes in the freezer works too.
- Break into pieces. Once set, break the snack mix into clusters by hand. Transfer to a serving bowl or store in an airtight container.
Notes
Use plain salted popcorn, not butter-flavored. Fresh candy corn is best. Don’t skip the refrigeration step. For best results, add half the candy corn with the initial mix and press the remaining half into the top before refrigerating. Store in an airtight container at room temperature for up to 5 days. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup (about 120g)
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
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