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Sweet & Salty Halloween Popcorn Mix: Easy Candy Corn Recipe

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This sweet & salty Halloween popcorn mix with candy corn is a recreation of a beloved memory from a tiny candy shop. It’s the kind of snack that disappears at parties, with the perfect balance of salty popcorn cutting through the sweetness of candy corn and a sticky caramel coating.

Ingredients

Scale
  • 8 cups popped popcorn (plain, unsalted, and unbuttered—about 1/2 cup unpopped kernels)
  • 1 cup candy corn
  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt (plus extra for sprinkling)
  • Optional: 1 cup salted peanuts

Instructions

  1. Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Pop your popcorn. If using kernels, pop them using your preferred method. You should end up with about 8 cups. Remove any unpopped kernels.
  3. Place the popcorn in a very large bowl. If using peanuts, add them now. Give everything a gentle toss to combine. Set aside.
  4. Make the caramel. In a medium saucepan over medium heat, combine the butter, brown sugar, corn syrup, and fine sea salt. Stir constantly until the butter is melted and the sugar is dissolved, about 3-4 minutes.
  5. Bring to a boil. Once the mixture is smooth, stop stirring and let it come to a gentle boil. Let it boil for 4 minutes without stirring.
  6. Remove from heat and add vanilla and baking soda. Stir in the vanilla extract and the baking soda. The mixture will foam up and become lighter in color.
  7. Pour the caramel over the popcorn. Working quickly, pour the hot caramel over the popcorn and peanuts. Use a silicone spatula to gently fold everything together until the popcorn is evenly coated.
  8. Spread onto the baking sheet. Transfer the coated popcorn to your prepared baking sheet and spread it into an even layer.
  9. Bake for 45 minutes, stirring every 15 minutes. This ensures even coating and prevents the caramel from burning.
  10. Add the candy corn. After 45 minutes, remove the baking sheet from the oven. Immediately sprinkle the candy corn over the hot popcorn. Gently press the candy corn into the mixture so it sticks.
  11. Cool completely. Let the popcorn cool on the baking sheet for at least 30 minutes.
  12. Break into pieces. Once completely cool, break the popcorn into bite-sized clusters.

Notes

Don’t skip the baking soda—it gives the caramel a light, airy texture. Stir the popcorn every 15 minutes during baking to prevent burning. Add the candy corn at the very end to prevent it from melting. Work quickly with the caramel as it will start to set. Store in an airtight container at room temperature for up to 1 week. Do not refrigerate.

Nutrition

Keywords: Halloween popcorn mix, candy corn recipe, sweet and salty popcorn, easy Halloween snack, caramel popcorn

Find it online: https://sparklespoon.com/sweet-and-salty-halloween-popcorn-mix-easy-candy-corn-recipe/