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Halloween Popcorn Balls combine mini candy corn and seasonal sprinkles with the traditional popcorn to make a fun treat that is perfect for spooky season! 

Pumpkin-shaped bowl filled with halloween popcorn balls

If you’re looking for a fun and simple Halloween inspired treat, look no further than these festive Halloween Popcorn Balls.

I have fond memories of enjoying popcorn balls with my family at Christmastime, so I thought, why not extend that joy to Halloween?

Although the popcorn balls I loved at Christmastime were not homemade, they were always something that I looked forward to every Christmas Eve as a kid!

There was just something about that sweet, salty and sticky combo that I just adored, so now I want to pass along this sweet treat and fond memories to my girl, but we’re making them homemade!

These Halloween Popcorn Balls are pretty simple to make, but they do involve boiling sugar, so you’ll only want little kiddos getting involved with the steps after the mixture has cooled enough to handle. But let me tell ya, rolling and decorating these adorable popcorn balls will be fun for the whole family!

Ingredients for halloween popcorn balls arranged on a marble countertop


I was surprised to find out that not everyone has popcorn balls as part of their holiday traditions!

If you’ve never had one, you’re in for a treat.

Popcorn balls are made by combining popcorn with either marshmallow cream or caramel. They’re both sweet and a little bit salty, and a little bit sticky, like marshmallow cereal treats.

Best of all, they’re really easy to make!

Pan of popped popcorn set on a marble countertop


To make popcorn balls, you first need a big batch of popped popcorn. 

You can use packaged plain popcorn if you like, but I use freshly popped corn made in my air popper. Pop it directly into a large lightly greased pan.

The coating is very similar to caramel popcorn balls, but uses white granulated sugar instead of brown sugar.

Whisk stirring together the syrup for halloween popcorn balls in a saucepan

To make the coating, you’ll need:

  • Granulated sugar
  • Corn syrup
  • Butter
  • Salt
  • Vanilla
  • Baking soda

You can use either light or dark corn syrup, and salted or unsalted butter. Whichever you prefer or have on hand!

Spatula stirring together the ingredients for halloween popcorn balls

Melt the sugar, corn syrup, butter, and salt together and bring to a boil. Be sure to stir it often to blend the ingredients and keep it evenly heated.

After boiling for 2 minutes, remove it from heat and carefully add the vanilla and baking soda. It will bubble a little and then the mixture will get really foamy and thicker as you mix.

Pour it over your popcorn and stir really well with a rubber spatula to coat the popcorn completely.

Close up of Halloween popcorn balls scattered on a marble countertop

Let it cool a little, then add your mix-ins and stir again. You don’t want to add the candy too soon, or it will melt!

Once it is cool enough to handle, coat your hands with nonstick spray, then form the popcorn mixture into 12 balls, compacting in your hands to make the ball shape. 

Press in additional mix-ins on the outside and let cool completely before enjoying!

Overhead view of halloween popcorn balls arranged on a candy-corn-shaped plate


These popcorn balls are made perfect for Halloween with the addition of mini candy corn. I love candy corn bark, so it just felt right here!

Mini candy corn is just the right size for using in recipes. You can find it with the other seasonal baking ingredients in your store’s Halloween section.

The flavor of the candy corn works perfectly with the popcorn. You can add as much as you like, or combine with other mix-ins, like Halloween sprinkles, Reese’s Pieces, or M&Ms. 

Halloween popcorn ball torn apart to show the sticky inside


Popcorn balls keep really well, making them perfect for giving to friends and family for Halloween! 

Once the popcorn balls have cooled completely, wrap each one in plastic wrap or tuck into a cellophane treat bag. They will last for about a week well-wrapped.

You can also freeze popcorn balls! Once wrapped, store them in an airtight freezer-safe container, and they’ll keep for up to 4 weeks.

Thaw at room temperature, unwrap, and enjoy.

Halloween popcorn balls are such a fun family treat alongside my Halloween monster cookies. Give them a try!

Candy-corn-shaped plate with three halloween popcorn balls set on a marble countertop
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Halloween Popcorn Balls

By: Jamie Lothridge
4.45 from 20 ratings
Prep: 20 minutes
Total: 20 minutes
Servings: 12 popcorn balls
Halloween Popcorn Balls combine mini candy corn and seasonal sprinkles with the traditional popcorn to make a fun treat that is perfect for spooky season! 


  • 12 cups popped popcorn about ½ cup unpopped kernels
  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • ¼ cup butter 4 tablespoons / ½ stick
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • 1 cup mini candy corn divided use
  • 2 tablespoons Halloween sprinkles optional


  • Coat a large roasting or baking pan with nonstick cooking spray. Add popcorn or use an air popper and pop popcorn directly into the pan.
  • In a 2-quart saucepan, combine sugar, corn syrup, butter, and salt. Bring to a boil over medium heat, stirring constantly. Once at a boil, continue to cook and stir for 2 minutes; mixture will be foamy.
  • Remove from heat and carefully stir in vanilla and baking soda.
  • Pour syrup over popcorn and stir to coat well. Let cool slightly, then mix in half of the candy corn. If using, pour sprinkles into a shallow bowl.
  • Once mixture is cooled enough to handle, coat your hands with nonstick spray. Quickly shape popcorn into 3-inch balls, pressing extra candy corn onto the outside. Roll balls in sprinkles and press to adhere.
  • Place finished popcorn balls on a lined baking sheet and let cool completely. Wrap individually in plastic wrap.



You can typically find mini candy corn in the seasonal baking section of the grocery store.


Serving: 1popcorn ball, Calories: 222kcal, Carbohydrates: 49g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Trans Fat: 1g, Sodium: 212mg, Fiber: 1g, Sugar: 43g

Nutrition information is automatically calculated, so should only be used as an approximation.