This “Ghost” Popcorn is a spooky-sweet snack that’s perfect for Halloween movie nights, parties, or just when I want to serve something fun and festive. I coat fluffy popcorn in melted white chocolate and finish it with candy eyes for a ghostly effect that’s as cute as it is delicious. It’s simple, fast, and always a hit with both kids and adults.
Why You’ll Love This Recipe
I love how incredibly easy this recipe is to throw together—it takes just minutes. It also doesn’t require any special baking or cooking skills, which makes it perfect for getting little hands involved. The balance of salty popcorn with sweet white chocolate hits all the right notes, and the candy eyes bring a fun, whimsical twist that instantly sets the Halloween mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Popped popcorn (plain or lightly salted)
- White chocolate chips or white melting wafers
- Candy eyeballs
Directions
- I start by laying out a sheet of parchment paper on a large baking tray.
- I spread the popcorn evenly over the tray, removing any unpopped kernels.
- In a microwave-safe bowl, I melt the white chocolate chips in 30-second intervals, stirring in between until smooth.
- I drizzle the melted white chocolate generously over the popcorn using a spoon or fork.
- While the chocolate is still warm, I place the candy eyeballs on top, spacing them randomly for that ghostly appearance.
- I let the popcorn sit at room temperature until the chocolate hardens completely—about 15–20 minutes.
- Once set, I break the popcorn into clusters and serve.
Servings and timing
This recipe makes about 6 servings. From start to finish, I can have it ready in just 20 minutes, including setting time.
Variations
- I sometimes mix in a few mini marshmallows or white mini M&Ms for added texture.
- For a bit of crunch, I add pretzel pieces before drizzling the chocolate.
- I like to use dark chocolate for a dramatic contrast and call it “Haunted Forest” popcorn.
- Adding a pinch of sea salt over the drizzle creates a nice salty-sweet balance.
storage/reheating
I store the finished “Ghost” Popcorn in an airtight container at room temperature for up to 4 days. I avoid storing it in the fridge because the moisture can make the popcorn soggy. There’s no need to reheat—just enjoy it as is!
FAQs
How far in advance can I make this “Ghost” Popcorn?
I usually make it the day before a party, and it holds up well for a few days when stored in an airtight container.
Can I use microwave popcorn?
Yes, I often use plain or lightly salted microwave popcorn—just make sure to avoid heavily buttered varieties.
Can I make this recipe vegan?
Absolutely. I use dairy-free white chocolate and check that the candy eyes don’t contain gelatin or other animal products.
What can I use instead of candy eyes?
If I don’t have candy eyes, I use mini chocolate chips or small dabs of dark chocolate to create spooky “eyes.”
Can I color the white chocolate?
Yes, I sometimes use gel food coloring to tint the white chocolate light gray or eerie green for a creepier twist.
Conclusion
This “Ghost” Popcorn is one of my favorite quick Halloween treats. It’s festive, sweet, and fun to make, and it always disappears fast at any gathering. Whether I’m hosting a party or just watching scary movies, it’s the perfect snack to get in the spooky spirit.
Print“Ghost” Popcorn
This “Ghost” Popcorn is a fun and festive Halloween treat made with fluffy popcorn, melted white chocolate, and candy eyeballs. It’s a sweet-and-salty snack that’s easy to prepare and perfect for parties, movie nights, or spooky celebrations.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups popped popcorn (plain or lightly salted)
- 1 cup white chocolate chips or white melting wafers
- 2 tbsp candy eyeballs
Instructions
- Lay a sheet of parchment paper on a large baking tray.
- Spread the popcorn evenly over the tray, removing any unpopped kernels.
- Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle the melted white chocolate over the popcorn using a spoon or fork.
- While the chocolate is still warm, place candy eyeballs randomly on top.
- Let the popcorn sit at room temperature for 15–20 minutes until the chocolate hardens.
- Break into clusters and serve.
Notes
- Use mini marshmallows or white mini M&Ms for added texture.
- Add pretzel pieces for crunch before drizzling the chocolate.
- Dark chocolate can be used for a “Haunted Forest” twist.
- Sprinkle sea salt over the drizzle for a salty-sweet flavor balance.
- Store at room temperature in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
