This Popcorn Candy is a fun, crunchy, and sweet treat that I love making for movie nights, parties, or holidays. It combines freshly popped popcorn with a gooey candy coating that hardens into irresistible clusters of sweetness. Whether I keep it simple or mix in chocolate, nuts, or sprinkles, this snack always disappears fast.
Why You’ll Love This Recipe
I love this recipe because it turns ordinary popcorn into something festive and delicious with very little effort. The combination of salty popcorn and sugary candy coating is perfectly balanced, and I can easily customize it for any occasion. I also enjoy how quick it is to make — just a few ingredients and a short cooking time give me a big batch of crunchy, colorful candy popcorn that’s perfect for sharing.
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)
- Granulated sugar
- Light corn syrup
- Butter
- Water
- Vanilla extract
- Food coloring (optional)
- Salt to taste
Optional mix-ins:
- Mini marshmallows
- Crushed candies or candy-coated chocolates
- Chopped nuts
- Sprinkles
Directions
- I start by lining a large baking sheet with parchment paper and spreading out the popped popcorn.
- In a medium saucepan, I combine the sugar, corn syrup, butter, water, and a pinch of salt.
- I bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Once it starts boiling, I stop stirring and let it cook for about 4–5 minutes until it reaches the soft-ball stage (around 235°F or 113°C).
- I remove the pan from the heat and stir in the vanilla extract and, if I want, a few drops of food coloring.
- I immediately pour the hot candy mixture over the popcorn and toss gently with a spatula to coat evenly.
- I spread the coated popcorn out on the prepared baking sheet and let it cool completely until it hardens.
- Once cool, I break it into clusters and store or serve.
Servings and timing
This recipe makes about 8 servings. It takes around 10 minutes to prepare and 20 minutes to cook and cool, so in just 30 minutes I have a big batch of crunchy, candy-coated popcorn ready to enjoy.
Variations
- I like to drizzle melted white or dark chocolate over the cooled popcorn for extra sweetness.
- For a festive twist, I color the candy coating red and green for Christmas or pastel for Easter.
- I sometimes stir in mini marshmallows while the coating is still warm for a chewy texture.
- For a salty-sweet combo, I sprinkle sea salt or add pretzel pieces before the candy hardens.
- I love adding a dash of cinnamon or caramel flavoring for a warm, toffee-like taste.
Storage/Reheating
I store the candy popcorn in an airtight container at room temperature for up to a week. I keep it away from humidity to maintain its crunch. If it softens, I spread it on a baking sheet and warm it in a 250°F (120°C) oven for about 5 minutes to crisp it back up.
FAQs
Can I use microwave popcorn for this recipe?
Yes, I often use plain or lightly salted microwave popcorn. I avoid butter-flavored types since they can alter the candy coating.
How can I tell when the candy mixture is ready?
I use a candy thermometer and stop cooking when it reaches 235°F (soft-ball stage). Without a thermometer, I drop a bit into cold water — it should form a soft, pliable ball.
Can I make different colors of candy popcorn?
Yes, I divide the candy syrup into bowls and add different food colors before coating separate portions of popcorn.
Why did my popcorn turn sticky?
That happens if the syrup didn’t cook long enough or if the air is too humid. I make sure to cook it to the right temperature and store it in a sealed container.
Can I use honey instead of corn syrup?
Yes, I can substitute honey, though the texture may be slightly softer and the flavor a bit richer.
Conclusion
This Popcorn Candy is a cheerful, crunchy treat I love to make whenever I want something sweet and fun. It’s quick, easy, and endlessly customizable, making it perfect for parties, holidays, or a cozy night in. Every handful is a delicious mix of crisp popcorn and glossy candy coating that always brings smiles.
PrintPopcorn Candy
This Popcorn Candy is a sweet, crunchy treat made with freshly popped popcorn coated in a gooey candy syrup. It’s easy to make, customizable with mix-ins like chocolate or nuts, and perfect for parties, holidays, or movie nights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 10 cups popped popcorn (plain or lightly salted)
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup butter
- 2 tbsp water
- 1 tsp vanilla extract
- Food coloring (optional)
- Pinch of salt
- Optional mix-ins: mini marshmallows, crushed candies, candy-coated chocolates, chopped nuts, sprinkles
Instructions
- Line a large baking sheet with parchment paper and spread out the popcorn.
- In a medium saucepan, combine sugar, corn syrup, butter, water, and salt.
- Bring to a boil over medium heat, stirring until sugar dissolves.
- Once boiling, stop stirring and cook for 4–5 minutes until mixture reaches 235°F (soft-ball stage).
- Remove from heat and stir in vanilla extract and food coloring, if using.
- Quickly pour hot candy mixture over popcorn and gently toss to coat.
- Spread coated popcorn onto prepared baking sheet and let cool completely.
- Break into clusters and serve or store.
Notes
- Drizzle with melted chocolate for added sweetness.
- Use food coloring for festive, themed batches.
- Mix in marshmallows while warm for a chewy texture.
- Add pretzels or sprinkle sea salt for a salty-sweet contrast.
- Try cinnamon or caramel extract for added flavor depth.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
