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Halloween Candy Popcorn

Halloween Candy Popcorn

Course Dessert
Cuisine American
Keyword autumn, candy, fall, halloween, peanut butter, popcorn
Servings 8 -10 Servings


  • 1 tablespoon coconut oil
  • 1/4 cup popcorn kernels
  • 1/2 cup honey
  • 1/3 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/4-1/2 teaspoon salt
  • 1 1/2-2 cups leftover Halloween candy chopped if needed (Kit Kats, Reese's, M&M's, Butterfinger)


  • In a large pot with a lid, heat the coconut oil over medium heat with 2-3 of the popcorn kernels. Once a kernel pops, add the remaining kernels and quickly cover. Cook, shaking the pot often, until you hear a lag between the popping of about 3 seconds. Remove from heat and allow to rest with the lid on until you no longer hear popping.
  • In a small saucepan, combine the honey and sugar over medium heat. Once bubbling, reduce heat to a medium low and simmer for 2-3 minutes. Remove from heat and whisk in the peanut butter, vanilla, and salt until smooth.
  • Pour the mixture over the popcorn and quickly, but lightly, toss until evenly coated. Spread the popcorn into a single layer on a large piece of parchment and allow to cool.
  • Roughly chop the larger pieces of candy and chocolate and toss with the cooled popcorn. Store in an airtight container at room temperature for up to a couple of days.