Mummy Popcorn is one of my favorite Halloween treats to whip up—it’s festive, fun, and irresistibly sweet and salty. With fluffy popcorn coated in creamy white chocolate, drizzled to look like mummy bandages, and topped with candy eyes, this spooky snack is always a crowd-pleaser. It’s quick to make and perfect for parties, movie nights, or trick-or-treat gatherings.
Why You’ll Love This Recipe
I love this recipe because it’s simple enough to make in minutes but still looks like a show-stopper. The mix of salty popcorn and sweet white chocolate is addictive, and the candy eyes make it playful and festive for Halloween. Since it uses only a few ingredients, it’s budget-friendly and easy to scale up for a crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 10 cups popped popcorn
- 1/2 cup white chocolate chips
- Candy eyes
Directions
- I spread the popped popcorn out on a large baking sheet lined with parchment paper.
- I melt the white chocolate chips in the microwave in 20-second intervals, stirring between each, until smooth.
- I pour about two-thirds of the melted chocolate over the popcorn and toss gently to coat.
- I drizzle the remaining white chocolate across the coated popcorn in thin lines to create a “mummy bandage” effect.
- Before the chocolate sets, I press candy eyes randomly on top.
- I let the popcorn cool completely until the chocolate hardens, then break it into clusters for serving.
Servings and timing
This recipe makes about 8 servings. It takes me only 10 minutes to prepare plus about 15 minutes to set, so it’s ready in under 30 minutes.
Variations
Sometimes I mix in pretzels, candy corn, or Oreos for extra crunch and color. For a spooky twist, I use dark or milk chocolate for the drizzle and keep the white chocolate as the base. If I can’t find candy eyes, I use mini chocolate chips pressed into the drizzle instead.
storage/reheating
I store Mummy Popcorn in an airtight container at room temperature for up to 3 days. I don’t recommend refrigerating or freezing it since the popcorn can turn chewy.
FAQs
Can I use microwave popcorn?
Yes, I often use lightly salted or plain microwave popcorn. I avoid heavily buttered varieties since the chocolate sticks better to plain kernels.
What’s the best way to melt white chocolate?
I use the microwave in short bursts, stirring frequently, but a double boiler on the stove works too. I make sure not to overheat it or the chocolate can seize.
Can I make this ahead of time?
Yes, I usually make it the day before a party and store it in an airtight container so it stays fresh.
Do I need to temper the chocolate?
Not for this recipe. Since it’s meant to be fun and casual, simple melted chocolate works perfectly.
Can I use candy melts instead of chocolate chips?
Absolutely. Candy melts are easy to work with and come in different colors if I want to add variety.
Conclusion
Mummy Popcorn is the ultimate no-fuss Halloween snack—cute, crunchy, and deliciously sweet. I love how quickly it comes together and how festive it looks with those little candy eyes peeking out. Whether I’m making it for kids, friends, or just myself, it always adds a playful touch to Halloween celebrations.
PrintMummy Popcorn
Mummy Popcorn is a fun and festive Halloween treat made with fluffy popcorn coated in white chocolate, drizzled to look like mummy bandages, and topped with candy eyes. It’s sweet, salty, and perfect for parties or spooky movie nights.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (including setting time)
- Yield: 8 servings
- Category: Snack
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 10 cups popped popcorn
- 1/2 cup white chocolate chips
- Candy eyes
Instructions
- Spread popped popcorn on a large baking sheet lined with parchment paper.
- Melt white chocolate chips in the microwave in 20-second intervals, stirring until smooth.
- Pour two-thirds of melted chocolate over popcorn and toss gently to coat.
- Drizzle remaining chocolate in thin lines to create a mummy bandage effect.
- Press candy eyes on top before the chocolate sets.
- Let cool until chocolate hardens, then break into clusters and serve.
Notes
- Mix in pretzels, candy corn, or Oreos for extra crunch and color.
- Swap candy eyes with mini chocolate chips if unavailable.
- Use dark or milk chocolate for a spooky twist.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 2 mg
