“Ghost” popcorn is a fun, spooky Halloween treat that’s just as delicious as it is festive. Fluffy popcorn gets coated in sweet white chocolate, then decorated with little ghost faces that make it perfect for parties, movie nights, or trick-or-treat bags. I love how easy it is to make and how quickly it disappears once I set it out.

Why You’ll Love This Recipe

I love this recipe because it turns something simple—popcorn—into a creative Halloween snack without much effort. It’s crunchy, sweet, and customizable, and I can make a big batch in under 30 minutes. The ghost decorations give it that playful Halloween vibe, and kids and adults both get a kick out of it.

Ingredients

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

• Popped popcorn (about 8 cups, plain or lightly salted)

• White chocolate or white candy melts

• Mini chocolate chips (for ghost eyes)

• Regular chocolate chips or melted dark chocolate (for mouths)

• Optional: Halloween sprinkles or candy eyes for variety

Directions

1. I start by popping the popcorn and spreading it out on a parchment-lined baking sheet.

2. In a microwave-safe bowl, I melt the white chocolate in 20-second intervals, stirring until smooth.

3. I drizzle the melted white chocolate over the popcorn, tossing gently to coat.

4. While the coating is still wet, I press mini chocolate chips into clusters of popcorn for eyes and use either regular chocolate chips or a small dot of melted dark chocolate for mouths, creating little ghost faces.

5. I let the popcorn sit at room temperature until the chocolate sets.

6. I break it into clusters and serve in bowls or bags for an easy Halloween snack.

Servings and timing

This recipe makes about 8 servings. It takes around 10 minutes to prep and another 15–20 minutes for the chocolate to set, so I can have it ready in about 30 minutes.

Variations

• I sometimes add candy corn, pretzels, or gummy worms for extra Halloween flair.

• For a salty-sweet version, I use lightly salted kettle corn instead of plain popcorn.

• I like adding candy eyeballs instead of chocolate chips for bigger, sillier ghost faces.

• If I want extra crunch, I stir in peanuts or almonds before coating with chocolate.

storage/reheating

I store “ghost” popcorn in an airtight container at room temperature for up to 3 days. I don’t refrigerate it, since the popcorn can lose its crispness. This treat doesn’t need reheating—it’s best enjoyed fresh and crunchy.

FAQs

Can I use microwave popcorn?

Yes, I often use plain microwave popcorn. I just avoid buttery or overly flavored varieties so the chocolate coating sticks well.

Can I use candy melts instead of chocolate?

Absolutely. Candy melts are easier to work with and give a smooth finish.

How do I stop the popcorn from getting soggy?

I make sure the popcorn is completely cooled and dry before adding the chocolate.

Can I make this ahead of time?

Yes, I make it up to 2 days ahead and store it in airtight containers. It still tastes fresh and crunchy.

Can I package this for gifts or parties?

Yes, I portion it into clear treat bags, tie them with Halloween ribbon, and it makes a festive party favor or snack bag.

Conclusion

“Ghost” popcorn is one of my favorite Halloween snacks because it’s festive, fun, and delicious without being complicated. I love how the sweet coating and silly little ghost faces make it feel special, and it’s always a crowd-pleaser at parties or movie nights. Whether I serve it in bowls, pack it in bags, or just snack on it straight from the pan, it’s a Halloween treat I always look forward to making.