Candy Corn Popcorn gives popcorn a sweet twist! It’s coated in peanut butter and white chocolate, with candy corn, peanuts, and crunchy peanut candies. This fall snack mix is so addictive!
Candy Corn Popcorn
Popcorn is a staple in my house. The minute a movie starts, my kids are begging for it, and they know I love making themed popcorn snack mixes. Check out the countless mixes on my site—whatever the season, there’s a fun idea.
So when my kids wanted popcorn, I knew I had to surprise them with something new. And what’s more fall than candy corn? This snack mix is so delicious, and the flavors blend perfectly. It’s a match made in snack heaven! Grab a big bowl and start snacking!
Candy Corn Popcorn Ingredients
- Popcorn: Already-popped saves time, but popping your own costs less. Use eight cups of popcorn with a little salt if it’s plain.
- Candy corn: Soft and chewy pieces work best.
- Reese’s Pieces (or similar): Gives a chocolate and peanut butter crunch. M&M’s® work too—use yellow and orange for the candy corn theme.
- Dry-roasted peanuts: Lightly salted for flavor or honey-roasted for sweetness.
- White chocolate chips: Choose high-quality chocolate chips.
- Creamy peanut butter: Skip natural types that separate.
- Fine sea salt: A small pinch boosts sweet and salty flavors. Don’t leave it out!
- Optional sprinkles: These add a fun crunch and perfect candy corn colors.
How To Make Candy Corn Popcorn
- Line a baking sheet with parchment paper.
- Place popcorn in a bowl and stir in most of the candy corn, Reese’s Pieces, and peanuts. Keep some for topping.
- Heat white chocolate chips, peanut butter, and salt in the microwave for 30 seconds at a time, stirring until smooth.
- Pour the melted mixture over the popcorn mix and gently mix until coated.Lay out the mix on the baking sheet.
- Add the reserved candies, peanuts, and sprinkles (optional).
- Refrigerate for 30-60 minutes until set, then break into clusters and enjoy!
Tips For Success
- Line the pan: Use a non-stick baking mat, foil, or parchment paper to stop sticking and make it easy to lift later.
- Fresh ingredients: Use fresh popcorn and candy corn for better texture and taste. Stale ingredients won’t turn out well.
- Use a large bowl: A big bowl helps coat the popcorn evenly with the melted chocolate and peanut butter.
- Melt carefully: Microwave white chocolate in short bursts, stirring often to avoid burning or clumping.
- Avoid moisture: Make sure your bowl and tools are dry when melting white chocolate—water makes it clump up.
- Mix thoroughly: Make sure all the popcorn is covered evenly with the chocolate-peanut butter mix.
- Use sprinkles: Add sprinkles right after spreading the mix, before the chocolate hardens.
Quick Tip
Serving Candy Corn Popcorn for a special occasion? Use candy corn cupcake liners to serve individual portions. It adds a festive touch!
Storage
Storing Candy Corn Popcorn:
Given that white chocolate tends to make the popcorn a tad softer as days go by, it’s a good idea to finish this treat sooner rather than later. When storing, pop it into an airtight container and keep it at room temperature.
Got leftovers? No worries! Toss the popcorn mix in the freezer for longer storage.
More Festive Treats:
- Candy Corn Krispie Treats made to look like candy corn pieces
- Pumpkin Oatmeal Cookies with icing
- Acorn Donut Holes chocolate-coated donut holes
- Nutter Butter Turkey Cookies using candy corn
- Honeycomb Candy with a chocolate coating
Candy Corn Popcorn
Ingredients
- 8 cups popped popcorn see note 1
- 1 cup candy corn
- 1 cup Reese's Pieces
- 1 cup dry-roasted peanuts
- 2 cups white chocolate chips
- 1/3 cup creamy peanut butter
- 1/16 teaspoon salt
- Halloween sprinkles optional
Instructions
- Line a large baking sheet with parchment paper, foil, or a silicone baking mat. Set aside.
- Place the popcorn without kernels (see note 2) in a large bowl. Reserve 2 tablespoons each of candy corn, Reese's Pieces, and peanuts. Add the remainder to the popcorn.
- In a microwave-safe bowl, combine white chocolate chips, peanut butter, and salt. Microwave in 30-second intervals, stirring after each until chocolate is fully melted and the mixture is smooth.
- Pour the melted chocolate mixture over the popcorn and candy mix. Quickly but gently fold using a silicone spatula until everything is evenly coated.
- Transfer the mixture to the prepared baking sheet, spreading it evenly. Sprinkle the reserved candies and peanuts on top. If using Halloween sprinkles, add them now before the chocolate sets.
- Refrigerate for 30-60 minutes, or until the chocolate solidifies.
- Once set, break the mixture into bite-sized clusters. Place in a large bowl and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
