Candy Corn Popcorn is all about giving popcorn a sweet makeover! We coat it in a creamy blend of peanut butter and white chocolate, then throw in candy corn, dry-roasted peanuts, and crunchy peanut candies. This fall snack mix is so addictive, that you’ll struggle to stop at just one handful – a guaranteed crowd-pleaser!
Candy Corn Popcorn
Grab a handful of this chocolate and peanut butter-coated popcorn, and you’re in for a fun surprise! It’s a flavor explosion: think super sweet, intensely peanut buttery, and downright delicious!
Instead of the classic popcorn crunch, imagine a rich and velvety bite, thanks to a dreamy duo of white chocolate and peanut butter coating. This popcorn delivers a melt-in-your-mouth creaminess that is punctuated with bursts of candy crunch. The sweetness of the candy corn blends seamlessly with the peanut butter notes, while Reese’s Pieces® and roasted peanuts sprinkle in just the right amount of texture and extra yum.
Serve this up during fall, and watch it become the talk of the season. Trust us, everyone we’ve treated to this Candy Corn Popcorn can’t stop singing its praises!
Candy Corn Popcorn Ingredients
- Popcorn: Using pre-popped popcorn is a time-saver, though it typically costs more. If you’d like to pop your own from packets, we swear by these lightly salted plain popcorn packets. But, hey, if you’re a purist, go ahead and pop the kernels, either in a machine or old-school stovetop style. Whichever route you choose, measure out eight cups. Made plain popcorn? A sprinkle of salt will do wonders.
- Candy corn: Freshness is key! Be sure to get soft and chewy pieces for the best texture and flavor.
- Reese’s Pieces (or similar peanut candies): These bring that classic chocolate and peanut butter crunch. No Reese’s Pieces? M&M’s® fit the bill. And if you’re feeling extra, pick out the yellow and orange M&M’s to keep the candy corn color theme going strong.
- Dry-roasted peanuts: Grab dry-roasted and lightly salted peanuts for a kick of flavor, minus the effort. If you’re in the mood for something sweeter, honey-roasted peanuts are a fun switch.
Ingredients, Continued
- White chocolate chips: Quality is everything–this is not the time to use a bargain brand! The smoother the melt, the creamier this Candy Corn Popcorn will be.
- Creamy peanut butter: Avoid natural types that separate; it can mess up the coating’s consistency. The smoother and more blended the peanut butter, the creamier the coating. We love using Skippy® when it comes to desserts.
- Fine sea salt: It’s the unsung hero that amplifies all those sweet and salty flavors. Even the tiniest pinch can elevate flavors, so don’t leave it out!
- Optional Halloween sprinkles: Beyond just looking cute, these add a hint of playful crunch to the mix. This candy corn color blend? Chef’s kiss!
How To Make Candy Corn Popcorn (Tips)
- Line the pan: Before spreading everything on the pan, line it with a non-stick baking mat, foil, or parchment paper. This keeps the popcorn from sticking to the pan and makes the hardened mix easier to lift off later.
- Fresh ingredients: Always start with the freshest popcorn and candy corn for the best texture and flavor. Stale ingredients can lead to disappointing results.
- Use a large bowl: When combining the ingredients with the melted white chocolate and peanut butter, a big bowl makes it much easier to stir everything together for an even coating of chocolate.
- Melt carefully: White chocolate can be temperamental when melting. To prevent it from seizing or burning, use short bursts in the microwave and stir frequently.
- Avoid moisture: Make sure the bowl and utensils you’re using to melt the white chocolate are completely dry. Even a tiny bit of water can cause the chocolate to seize.
- Mix thoroughly: Ensure every popcorn piece gets an even coat of the chocolate-peanut butter mix for consistent flavor throughout.
- Use sprinkles: If you’re including sprinkles, add them immediately after spreading the mix on the baking sheet. The sprinkles need to stick to the chocolate before it hardens. Remember white chocolate hardens quickly!
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.
