This Fall Candy Corn Mix has the right amount of sweet and salty taste that’s perfect for a Fall, Harvest or Halloween party!
The leaves are falling, the air is getting cooler and that means it’s time for some fall food. One of my favorite snacks to make is this Fall Candy Corn Mix. All the ingredients mixed together gives it that sweet & salty taste that everyone loves and seriously addictive.
This candy corn mix consists of flavored popcorn, candy corn and chocolate covered sunflower seeds but there are other variations you can do to create your own harvest mix if you want to change it up.
Some of these variations would be chex mix, pretzels, peanuts, M&M candy corn and chocolate chips just to name a few. There are so many other combinations you can play around with till you find a combo you like.
What you Need to Make Fall Candy Corn Mix
- Popcorn
- Unsalted butter
- Light corn syrup
- Light brown sugar
- Baking soda
- Vanilla extract
- JELL-O Orange and Lemon Flavor Gelatin
- Candy corn
- Chocolate covered sunflower seeds
How to Make Fall Candy Corn Mix
Orange Popcorn Directions
Preheat the oven at 300 degrees. Pour the popcorn into a large bowl; set aside.
Cook butter and syrup in a double boiler on low heat until butter is melted. Add in the sugar and orange gelatin; stirring until the orange gelatin is completely dissolved.
Bring to a boil on medium heat. Simmer on low heat 5 min. Coat your hands with shortening.
Pour the mixture immediately over popcorn mixture; toss to coat well. Dump the orange gelatin coated popcorn onto the prepped cookie sheet.
Re-coat your hands with shortening if necessary. Using your hands spread the popcorn evenly on the lined cookie sheet.
Bake at 300 degrees for 10 min. Allow to cool then remove from the pan. Break into small pieces.
Lemon Popcorn Directions
Preheat the oven at 300 degrees. Pour the popcorn into a large bowl; set aside.
Cook butter and syrup in a double boiler on low heat until butter is melted. Add in the sugar and lemon gelatin; stirring until the lemon gelatin is completely dissolved.
Bring to a boil on medium heat. Simmer on low heat 5 min. Coat your hands with shortening.
Pour the mixture immediately over popcorn mixture; toss to coat well. Dump the lemon gelatin coated popcorn onto the prepped cookie sheet.
Re-coat your hands with shortening if necessary. Using your hands spread the popcorn evenly on the lined cookie sheet.
Bake at 300 degrees for 10 min. Allow to cool then remove from the pan. Break into small pieces.
Vanilla Popcorn Directions
Pour popcorn in a large bowl; set aside. Combine the sugar, butter and corn syrup in a double boiler.
Bring to a boil over medium heat. Continue to boil while stirring until mixture is a gold color, about 2 minutes.
Take off the burner; stirring in baking soda and vanilla. Coat your hands with shortening.
Pour over popcorn and toss with your hands to coat. Cool slightly; break apart by hand while warm. Then allow it to cool completely.
Putting it all Together Directions
Combine all three colors of candy coated popcorn into one large bowl. Add candy corn, chocolate covered sunflower seeds.
Store in a zip lock bag or container with a lid.
Recipe
Fall Candy Corn Mix
Ingredients
Orange & Lemon Candy Corn Ingredients
- 8 C popped popcorn popped (not microwave popcorn)
- 1/4 C unsalted butter
- 3 Tbsp. light corn syrup
- 1/2 C packed light brown sugar
- 1 pkg. 3 oz. Orange and Lemon Flavor Gelatin
Vanilla Candy Corn Ingredients
- 12 C popcorn popped (not microwave popcorn)
- 1 C sugar
- 1/2 C unsalted butter
- 1/4 C light corn syrup
- 1/4 tsp baking soda
- 1/2 tsp vanilla
Extra Ingredients
- 1 bag of candy corn
- 1 bag of chocolate covered sunflower seeds
Instructions
Orange Popcorn Directions
- Preheat the oven at 300 degrees.
- Pour the popcorn into a large bowl; set aside.
- Cook butter and syrup in a double boiler on low heat until butter is melted. Add in the sugar and orange gelatin; stirring until the orange gelatin is completely dissolved.
- Bring to a boil on medium heat. Simmer on low heat 5 min. Coat your hands with shortening.
- Pour the mixture immediately over popcorn mixture; toss to coat well. Dump the orange gelatin coated popcorn onto the prepped cookie sheet.
- Re-coat your hands with shortening if necessary. Using your hands spread the popcorn evenly on the lined cookie sheet.
- Bake at 300 degrees for 10 min. Allow to cool then remove from the pan. Break into small pieces.
Lemon Popcorn Directions
- Preheat the oven at 300 degrees.
- Pour the popcorn into a large bowl; set aside.
- Cook butter and syrup in a double boiler on low heat until butter is melted. Add in the sugar and lemon gelatin; stirring until the lemon gelatin is completely dissolved.
- Bring to a boil on medium heat. Simmer on low heat 5 min. Coat your hands with shortening.
- Pour the mixture immediately over popcorn mixture; toss to coat well. Dump the lemon gelatin coated popcorn onto the prepped cookie sheet.
- Re-coat your hands with shortening if necessary. Using your hands spread the popcorn evenly on the lined cookie sheet.
- Bake at 300 degrees for 10 min. Allow to cool then remove from the pan. Break into small pieces.
Vanilla Popcorn Directions
- Pour popcorn in a large bowl; set aside. Combine the sugar, butter and corn syrup in a double boiler.
- Bring to a boil over medium heat. Continue to boil while stirring until mixture is a gold color, about 2 minutes.
- Take off the burner; stirring in baking soda and vanilla. Coat your hands with shortening.
- Pour over popcorn and toss with your hands to coat. Cool slightly; break apart by hand while warm. Then allow it to cool completely.
- Putting it all Together Directions
- Combine all three colors of candy coated popcorn into one large bowl. Add candy corn, chocolate covered sunflower seeds.
- Store in a zip lock bag or container with a lid.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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