This Halloween Popcorn is my go-to sweet and salty snack for spooky movie nights. Crunchy popcorn is coated in creamy white chocolate, tossed with pretzels, candy corn, and M&M’s, then finished with a dramatic dark chocolate drizzle. It comes together fast, looks festive, and disappears by the handful.
Why You’ll Love This Halloween Popcorn
- Ready in about 15 minutes with simple pantry ingredients.
- Perfect sweet-salty balance with plenty of crunch in every bite.
- Easy to customize for allergies, colors, and add-ins you love.
- Great make-ahead party snack that travels well for school or office treats.
- Kid-friendly assembly that doubles as a fun Halloween activity.
Halloween Popcorn Ingredients & Substitutions
- 10 cups popped popcorn, lightly salted (air-popped, stovetop, or plain microwave). Use kettle corn for extra sweetness or use pre-popped bagged popcorn for speed.
- 1 cup white chocolate chips or vanilla candy melts (about 170 g). For dairy-free, use vegan white chips or skip and use dark chocolate only.
- 1 tablespoon coconut oil or neutral oil, to thin melting chocolate if needed. Butter works too.
- 1/2 cup dark or semisweet chocolate chips (about 85 g) for drizzle. Use milk chocolate if you prefer.
- 1 cup mini pretzels, lightly crushed. Swap gluten-free pretzels if needed.
- 3/4 cup candy corn. Use candy pumpkins or chopped peanut butter cups if you prefer.
- 3/4 cup Halloween M&M’s or candy-coated chocolates. For dye-free, choose natural-colored candies.
- 1/2 cup mini marshmallows, optional for extra chew.
- 1/2 cup roasted peanuts, optional. For nut-free, omit or use roasted pumpkin seeds.
- 2 tablespoons Halloween sprinkles, plus candy eyes if you like.
- 1/4 teaspoon fine salt, to brighten the flavor.
Step-by-Step Instructions to Make Halloween Popcorn
1. Pop and Prep
Pop your popcorn and transfer 10 cups to a large mixing bowl, removing any unpopped kernels. Line a large baking sheet with parchment for easy cleanup.
2. Add the Crunchy Mix-Ins
Toss the popcorn with pretzels, peanuts if using, and a pinch of fine salt. Keep candies and marshmallows aside for later so they do not melt.
3. Melt the White Chocolate
Microwave white chocolate chips with coconut oil in a heatproof bowl for 30 seconds, stir, then continue in 15 second bursts until smooth. Alternatively, melt over a double boiler on low heat.
4. Coat the Popcorn
Drizzle the melted white chocolate over the popcorn mixture. Use two spatulas to gently toss until most kernels look lightly coated but not saturated.
5. Fold in Festive Candies
Quickly add candy corn, M&M’s, mini marshmallows, and half the sprinkles. Toss gently to distribute without crushing the popcorn.
6. Finish with Dark Chocolate Drizzle
Melt the dark chocolate chips as above. Drizzle over the popcorn on the lined baking sheet, then add the remaining sprinkles and candy eyes. Let set at room temperature 10 to 15 minutes or refrigerate 5 minutes until the chocolate firms.
7. Break and Serve
Break into clusters and serve in a big bowl or portion into treat bags. Enjoy the sweet-salty magic while it is fresh and crisp.
Tips for Success
- Use fresh popcorn so it stays crisp once coated.
- Thin chocolate with a touch of oil for a smooth drizzle that sets with a nice snap.
- Work quickly once you add chocolate so sprinkles and candy stick before it sets.
- Spread in an even layer to cool so pieces do not clump into one big slab.
- Season lightly with salt to balance the sweetness.
Variations of Halloween Popcorn
- Peanut Butter Cup: Drizzle with warmed peanut butter and add chopped peanut butter cups.
- Cookies and Cream: Stir in crushed chocolate sandwich cookies and use white chocolate only.
- S’mores: Add mini marshmallows, graham cracker bits, and milk chocolate drizzle.
- Spicy Sweet: Sprinkle a pinch of cayenne and cinnamon into the melted chocolate.
- Vegan and Gluten-Free: Use dairy-free chips and gluten-free pretzels, and choose vegan candies.
Serving Suggestions: What to Pair with Halloween Popcorn
- Warm apple cider, hot cocoa, or a pumpkin spice latte for cozy sipping.
- Serve alongside a cheese board for a fun sweet-salty party spread.
- Package in cellophane bags with ribbon for classroom treats or trick-or-treat favors.
- Movie night bowls with a mix of plain popcorn to balance the sweetness.
Storage & Reheating Instructions
Store cooled Halloween Popcorn in an airtight container at room temperature for up to 4 to 5 days. Keep away from heat and sunlight so the chocolate does not soften.
If it loses crispness, spread on a parchment-lined sheet and warm in a 200 F oven for 3 to 5 minutes, then cool completely before storing. Do not overheat or the chocolate will melt. You can also refresh by tossing in a cup of freshly popped popcorn.
Memories Made Around the Table
Every October, we pile on the couch with a stack of silly spooky movies and a giant bowl of this popcorn. The candy eyes always make the kids giggle, and somehow the bowl is empty by the first plot twist.
FAQs
Can I make Halloween Popcorn ahead of time? Yes. Make it up to 1 day in advance for best crunch, store airtight, and keep cool.
What is the best popcorn to use? Air-popped or stovetop popcorn with light salt works best. Avoid buttery microwave flavors that can compete with the chocolate.
Can I skip the candy corn? Absolutely. Use more M&M’s, chocolate chips, chopped cookies, or pumpkin seeds instead.
How do I keep it from getting soggy? Let the chocolate set fully before storing and keep it in a sealed container. Humidity softens popcorn, so avoid refrigerating unless your kitchen is very warm.
Is this nut-free? It can be. Omit peanuts and choose nut-free candies and gluten-free pretzels if needed.
Final Thoughts
Halloween Popcorn is festive, fast, and irresistibly crunchy. Whip up a batch, make it your own with favorite candies, and share it with the ghouls and goblins you love.
Halloween Popcorn: Sweet & Salty Spooky Snack
Equipment
- 1 Large mixing bowl
- 1 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Microwave-safe Bowl or use a double boiler
- 2 Spatula for tossing
Ingredients
Popcorn Mix
- 10 cup popped popcorn lightly salted
- 1 cup white chocolate chips or vanilla candy melts
- 1 tbsp coconut oil or neutral oil, for thinning if needed
- 0.5 cup dark chocolate chips or semisweet, for drizzle
- 1 cup mini pretzels lightly crushed
- 0.75 cup candy corn
- 0.75 cup Halloween M&M's or candy-coated chocolates
- 0.5 cup mini marshmallows optional for extra chew
- 0.5 cup roasted peanuts optional; omit for nut-free or use roasted pumpkin seeds
- 2 tbsp Halloween sprinkles plus candy eyes, if you like
- 0.25 tsp fine salt to brighten the flavor
Instructions
Make the Halloween Popcorn
- Pop your popcorn and transfer 10 cups to a large mixing bowl, removing any unpopped kernels. Line a large baking sheet with parchment for easy cleanup.
- Toss the popcorn with pretzels, peanuts if using, and a pinch of fine salt. Keep candies and marshmallows aside for later so they do not melt.
- Microwave white chocolate chips with coconut oil in a heatproof bowl for 30 seconds, stir, then continue in 15 second bursts until smooth. Alternatively, melt over a double boiler on low heat.
- Drizzle the melted white chocolate over the popcorn mixture. Use two spatulas to gently toss until most kernels look lightly coated but not saturated.
- Quickly add candy corn, M&M's, mini marshmallows, and half the sprinkles. Toss gently to distribute without crushing the popcorn.
- Melt the dark chocolate chips as above. Drizzle over the popcorn on the lined baking sheet, then add the remaining sprinkles and candy eyes. Let set at room temperature 10 to 15 minutes or refrigerate 5 minutes until the chocolate firms.
- Break into clusters and serve in a big bowl or portion into treat bags. Enjoy the sweet-salty magic while it is fresh and crisp.