Name: Halloween Popcorn
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 3½ tablespoons coconut oil (divided ) (Source: 3½ tablespoons coconut oil (divided )); 5 tablespoons popcorn kernels (~10 cups popped ) (Source: 5 tablespoons popcorn kernels (~10 cups popped )); 1 teaspoon kosher salt (Source: 1 teaspoon kosher salt); 10 oz mini marshmallows (melted mixture divided between coating and drizzle) (Source: 10 oz. mini marshmallows (melted mixture divided between coating and drizzle)); ½ cup candy corn (Source: ½ cup candy corn); ¼ cup sprinkles (Source: ¼ cup sprinkles); 2 tablespoons edible candy eyes (food-safe candy decorations, not craft googly eyes) (Source: 2 tablespoons edible candy eyes (food-safe candy decorations, not craft googly eyes))

Get to know the ingredients

coconut oil (divided )

In the method: Add ½ tablespoon of coconut oil and the popcorn kernels into a large pot with a lid.

popcorn kernels (~10 cups popped )

In the method: Add ½ tablespoon of coconut oil and the popcorn kernels into a large pot with a lid.

kosher salt

In the method: Once the oil has melted, add the salt and marshmallows.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

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3½ tablespoons coconut oil (divided )
Ingredient note
Source: 3½ tablespoons coconut oil (divided )
5 tablespoons popcorn kernels (~10 cups popped )
Ingredient note
Source: 5 tablespoons popcorn kernels (~10 cups popped )
1 teaspoon kosher salt
Ingredient note
Source: 1 teaspoon kosher salt
10 oz mini marshmallows (melted mixture divided between coating and drizzle)
Ingredient note
Source: 10 oz. mini marshmallows (melted mixture divided between coating and drizzle)
½ cup candy corn
Ingredient note
Source: ½ cup candy corn
¼ cup sprinkles
Ingredient note
Source: ¼ cup sprinkles
2 tablespoons edible candy eyes (food-safe candy decorations, not craft googly eyes)
Ingredient note
Source: 2 tablespoons edible candy eyes (food-safe candy decorations, not craft googly eyes)

How to make it

0 of 8 steps complete

Line a large baking sheet with parchment paper. Set aside.
Add ½ tablespoon of coconut oil and the popcorn kernels into a large pot with a lid. Put over medium heat and cook until the popping slows to every few seconds, then remove from the heat. Set aside.
Heat a large nonstick skillet over low heat and add 3 tablespoons coconut oil. Once the oil has melted, add the salt and marshmallows. Stir frequently until the marshmallows have melted. Remove from heat. Transfer half of the melted marshmallow mixture to a separate heatproof bowl and reserve it for the mummy drizzle.
Add popcorn to the pan with the remaining half of the melted marshmallow mixture and stir until combined.
Pour the coated popcorn onto the parchment-lined baking sheet. Once it is cool enough to touch, use damp hands to gently flatten it. Be careful: melted marshmallow is hot and sticky.
Drizzle the reserved melted marshmallow mixture over the flattened popcorn in overlapping zigzags to mimic mummy bandages.
Top with candy corn, sprinkles, and edible candy eyes. Gently press the mix-ins into the marshmallow.
Let the popcorn sit for 5 minutes and serve.

Make room for Halloween Popcorn

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Let the popcorn sit for 5 minutes and serve.

A few questions you might have

What should I prepare first?

Set out the baking sheet, pot, and skillet. Start with this step: Line a large baking sheet with parchment paper.

Which preparation step should I plan for?

Stay with the pan for the frequent stirring called for in the method.

What check should I look for as it cooks?

Stir frequently until the marshmallows have melted.

How do I plan the ingredient amounts?

This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

This batch serves 6–8, depending on portion size. The card uses 8 servings. Use 3½ tablespoons coconut oil total: ½ tablespoon for popping and 3 tablespoons for melting the marshmallows. The 10 ounces of marshmallows are melted together, then the melted mixture is divided equally between the popcorn coating and mummy drizzle. For a microwave-popcorn shortcut, use about 10 cups of popped popcorn (the yield varies by bag). Omit the kernels and ½ tablespoon popping oil, and use 3 tablespoons coconut oil for the marshmallow mixture. Lightly salted or plain popcorn is preferable to heavily buttered varieties. Candy corn, sprinkles, and edible candy eyes are optional toppings. Do not use craft googly eyes. Alternatively, shape the coated popcorn into popcorn balls of your preferred size; the flattened sheet shows the mummy pattern best.

Halloween Popcorn

1. Stir as directed

2. Prepare the finishing addition

3. Prepare the pan