“Ghost” Popcorn

Why You’ll Love This Recipe

I love this recipe because it’s simple, fast, and incredibly fun to make. With just a few ingredients—popcorn, white chocolate, and candy eyes—I can turn an ordinary snack into something festive and spooky. Plus, it’s easy to customize and perfect for sharing. It hits the sweet-salty-crunchy trifecta I always crave during Halloween season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6–8 cups popped popcorn (plain or lightly salted)
1 cup white chocolate chips or white candy melts
Candy eyes
Optional: Halloween sprinkles or edible glitter for extra fun

Directions

1. I start by popping the popcorn (or using a pre-popped variety) and spreading it out in a single layer on a parchment-lined baking sheet.

2. I melt the white chocolate chips in a microwave-safe bowl, heating in 20- to 30-second intervals and stirring in between until smooth.

3. I drizzle the melted white chocolate over the popcorn using a spoon or fork, making sure to cover as much as possible for that ghostly look.

4. While the chocolate is still warm, I quickly press in candy eyes randomly across the popcorn. If I’m feeling extra festive, I add Halloween-themed sprinkles too.

5. I let everything set at room temperature until the chocolate hardens, then break the popcorn into clusters and serve.

Servings and timing

This recipe makes about 6 servings, depending on how much popcorn I use. It takes 5 minutes to prep, 5 minutes to melt and drizzle the chocolate, and about 15 minutes to set, making the total time around 25 minutes.

Variations

• Make it extra sweet: I toss in mini marshmallows or chocolate candies for a candy mix feel.

• Add a salty twist: I use salted popcorn to balance the sweetness of the chocolate.

• Change the theme: For other holidays, I swap the candy eyes and sprinkles to fit the occasion.

• Make it vegan: I use dairy-free white chocolate chips and vegan-friendly popcorn.

• Add crunch: Crushed pretzels or cereal pieces give this treat even more texture.

Storage/Reheating

I store the popcorn in an airtight container at room temperature for up to 3 days. If the chocolate starts to soften, I pop the container in the fridge for a few minutes. This snack doesn’t need reheating—it’s best served crunchy and fresh.

FAQs

Can I use microwave popcorn?

Yes, I often use plain or lightly salted microwave popcorn for this recipe. I just avoid buttered varieties, as the flavor can clash with the chocolate.

How do I melt white chocolate without burning it?

I always melt it in short bursts (20–30 seconds) in the microwave and stir between each one. White chocolate burns easily, so I keep a close eye on it.

Can I use candy melts instead of white chocolate?

Absolutely. Candy melts work just as well and are sometimes even easier to handle when I want smooth drizzles.

How do I keep the candy eyes from falling off?

I press them gently into the popcorn while the chocolate is still melted. Once it sets, they stay in place nicely.

Can I make this ahead of time?

Yes, I often make this a day in advance and store it in an airtight container. Just be sure the chocolate is fully hardened before packing it up.

Conclusion

This “Ghost” Popcorn is a quick, spooky treat that turns a simple snack into something special. I love how it’s equal parts festive and tasty—perfect for Halloween movie marathons, party bowls, or just a little haunted snacking fun. It’s easy enough to whip up last minute, but cute enough to steal the show on any Halloween table.