Last year you brought peppermint bark popcorn to a holiday potluck and it was gone in minutes. You’ll learn how to make that and 13 other easy holiday popcorns, from salted caramel pecan to pistachio rose. Each recipe gives clear steps, simple ingredients, and quick tips for baking or drizzling so you can prep ahead and plate fast. Keep going to pick the mixes that fit your menu and schedule.
Peppermint Bark Popcorn
A festive, crunchy-sweet popcorn that tastes like peppermint bark in every bite.
Ingredients:
- 10 cups popped popcorn (about 1/2 cup kernels)
- 12 oz white chocolate or vanilla candy melts
- 4 oz semi-sweet or dark chocolate, chopped
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candy canes or peppermint candies
- 2 tablespoons unsalted butter (optional, for glossy coating)
- Pinch of salt
How to Make:
- Line a large baking sheet with parchment paper or a silicone mat and spread the popped popcorn in an even layer.
- Melt the white chocolate (and butter, if using) in a heatproof bowl over simmering water or in 20–30 second microwave bursts, stirring until smooth.
- Stir the peppermint extract and a pinch of salt into the melted white chocolate.
- Drizzle the white chocolate evenly over the popcorn, using a spatula to gently toss and coat most pieces.
- Melt the chopped semi-sweet or dark chocolate until smooth and drizzle it lightly over the white-coated popcorn for contrast.
- Immediately sprinkle the crushed peppermint candies over the warm chocolate so they stick.
- Let the popcorn sit at room temperature or refrigerate for 15–20 minutes until the chocolate sets.
- Break into clusters and transfer to a bowl or airtight container for serving and storage.
Enjoy the pepperminty crunch—perfect for gifting, snacking, or holiday movie nights!
Salted Caramel Pecan Popcorn
A sweet-and-salty holiday treat: crunchy popcorn tossed in buttery caramel and toasted pecans with a sprinkle of flaky sea salt.
Ingredients:
- 8 cups popped popcorn (about 1/2 cup kernels or a 10–12 oz bag)
- 1 cup pecan halves
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (115 g) unsalted butter (1 stick)
- 1/4 cup light corn syrup (or maple syrup as substitute)
- 1/2 teaspoon fine sea salt, plus extra flaky sea salt for finishing
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
How to Make:
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment or a silicone mat.
- Place popped popcorn in a large heatproof bowl, removing any unpopped kernels.
- Spread pecans on the baking sheet and toast in the oven 5–7 minutes until fragrant; remove and add to the popcorn.
- In a medium saucepan over medium heat, melt butter with brown sugar, corn syrup, and 1/2 teaspoon salt, stirring until sugar dissolves.
- Bring mixture to a simmer and let it cook, stirring occasionally, for 3–4 minutes until bubbly and slightly thickened.
- Remove from heat and quickly stir in baking soda and vanilla; the caramel will foam and lighten in color.
- Immediately pour caramel over the popcorn and pecans and gently toss with a spatula to coat evenly.
- Spread coated popcorn back onto the prepared baking sheet in an even layer.
- Bake 15–20 minutes, stirring gently every 5 minutes to keep the coating even.
- Remove from oven and sprinkle with a little flaky sea salt; let cool completely on the sheet so the caramel crisps.
- Break into clusters and serve, or store in an airtight container up to 3 days.
Enjoy the crunchy, buttery, salty-sweet goodness — perfect for gifting or snacking by the tree!
White Chocolate Cranberry Crunch
A sweet, festive crunch of white chocolate, tart cranberries, and buttery popcorn — perfect for holiday snacking or gifting.
Ingredients:
- 12 cups popped popcorn (about 1/2 cup kernels)
- 8 oz white chocolate chips or chopped white chocolate
- 3 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup dried cranberries
- 1/2 cup chopped roasted almonds (or pecans), optional
- Red and green sprinkles, optional (for decoration)
How to Make:
- Line a large baking sheet with parchment paper or a silicone mat and spread the popped popcorn evenly.
- In a microwave-safe bowl or double boiler, melt the white chocolate with the butter until smooth, stirring frequently.
- Stir in the vanilla extract and salt into the melted chocolate.
- Drizzle the white chocolate evenly over the popcorn, using a spatula to help coat clusters if needed.
- Sprinkle the dried cranberries and chopped nuts over the chocolate-coated popcorn while it’s still wet so they stick.
- Add sprinkles now, if using, for a festive touch.
- Let the popcorn sit at room temperature until the chocolate sets, about 30–45 minutes. For faster setting, chill in the refrigerator for 10–15 minutes.
- Once set, break into bite-sized clusters and transfer to a serving bowl or airtight container.
Enjoy this sweet-tart, crunchy treat — perfect for movie nights, holiday parties, or homemade gifts!
Cocoa-Dusted Holiday Popcorn Clusters
Cocoa-Dusted Holiday Popcorn Clusters — rich, crunchy, and perfectly chocolatey for cozy snacking.
Ingredients:
- 10 cups popped popcorn (about 1/2 cup kernels popped) — hulls removed where possible
- 1 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup (or honey)
- 1/2 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder, plus extra for dusting
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional mix-ins: 1/2 cup chopped roasted nuts, 1/2 cup dried cranberries, or 1/2 cup mini marshmallows
How to Make:
- Line a baking sheet with parchment paper and set aside.
- Put the popped popcorn in a large bowl; remove any unpopped kernels.
- In a small saucepan over low heat, melt the chocolate chips, butter, and corn syrup, stirring until smooth.
- Remove the pan from heat and stir in the vanilla and a pinch of salt.
- Pour the melted chocolate mixture over the popcorn and gently toss with a spatula until popcorn is evenly coated.
- Sprinkle the powdered sugar and 2 tablespoons cocoa powder over the coated popcorn and toss lightly to combine; add any optional mix-ins now.
- Use a spoon or your hands to form clusters and place them on the prepared baking sheet, spacing them slightly apart.
- Dust the clusters lightly with a bit more cocoa powder for a festive finish.
- Let clusters set at room temperature for about 30 minutes or chill for 10–15 minutes until firm.
- Once set, store in an airtight container for up to 3 days.
Enjoy these cocoa-dusted popcorn clusters with a warm drink and holiday smiles!
Gingerbread Spice Popcorn
Gingerbread Spice Popcorn — warm, cozy, and perfectly spiced for holiday movie nights.
Ingredients:
- 8 cups popped popcorn (about 1/2 cup kernels)
- 3 tbsp unsalted butter
- 3 tbsp molasses
- 1/4 cup brown sugar, packed
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 tsp kosher salt (or to taste)
- 1/2 tsp vanilla extract
- Optional: a pinch of ground black pepper for warmth or a handful of chopped candied ginger for texture
How to Make:
- Pop the popcorn and transfer to a large bowl, removing any unpopped kernels.
- In a small saucepan over low heat, melt the butter with the molasses and brown sugar, stirring until smooth.
- Stir in the ginger, cinnamon, cloves, nutmeg, and salt; simmer gently for 1–2 minutes to let the spices bloom.
- Remove from heat and stir in the vanilla (and black pepper or candied ginger if using).
- Drizzle the spiced molasses mixture over the popcorn, tossing gently to coat evenly.
- Spread the coated popcorn on a baking sheet lined with parchment and let cool for 10–15 minutes so the glaze sets.
- Break apart any large clumps, taste, and adjust salt or spice if desired.
Enjoy a bowl of gingerbread spice popcorn and let those holiday flavors warm you up!
Maple Bourbon Popcorn Bites
Maple Bourbon Popcorn Bites — sweet, boozy, and perfectly snackable for holiday gatherings.
Ingredients:
- 8 cups popped popcorn (about 1/2 cup kernels)
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup pure maple syrup
- 1/4 cup brown sugar, packed
- 1/4 cup bourbon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 cup roasted pecans, roughly chopped (optional)
- Flaky sea salt for finishing (optional)
How to Make:
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Place popped popcorn in a large heatproof bowl and stir in the chopped pecans if using.
- In a medium saucepan, melt the butter over medium heat.
- Add the maple syrup and brown sugar; stir until the sugar dissolves and the mixture comes to a gentle simmer.
- Let the syrup simmer undisturbed for about 3–4 minutes until slightly thickened.
- Remove from heat and carefully stir in the bourbon, vanilla, and sea salt (it may bubble).
- Stir in the baking soda until the mixture is foamy and lighter in color.
- Immediately pour the syrup over the popcorn and pecans and toss quickly to coat evenly.
- Spread the coated popcorn onto the prepared baking sheet in an even layer.
- Bake for 20 minutes, stirring gently every 7 minutes to keep pieces separate.
- Remove from oven and let cool for a few minutes, then sprinkle with flaky sea salt if desired.
- Once cool and crisp, break into bite-size clusters and serve.
Enjoy these sweet-and-smoky Maple Bourbon Popcorn Bites — they disappear fast at any holiday party!
Hot Cocoa Popcorn With Marshmallows
A cozy, chocolatey popcorn treat that tastes like sipping hot cocoa with marshmallows.
Ingredients:
- 8 cups popped popcorn (about 1/2 cup kernels)
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 2 tablespoons cocoa powder
- 2 tablespoons unsalted butter
- 3 tablespoons light corn syrup (or honey)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup mini marshmallows
- Optional: powdered sugar for dusting or crushed candy cane for a peppermint twist
How to Make:
- Pop the popcorn, remove any unpopped kernels, and place the popcorn in a large bowl.
- In a small saucepan over low heat, combine the chocolate chips, butter, cocoa powder, corn syrup, and salt.
- Stir constantly until the chocolate melts and the mixture is smooth and glossy.
- Remove the pan from heat and stir in the vanilla extract.
- Drizzle the warm chocolate mixture evenly over the popcorn, tossing gently to coat as much as possible.
- Spread the coated popcorn on a parchment-lined baking sheet in an even layer.
- Sprinkle the mini marshmallows over the popcorn and press them lightly so they stick.
- Let the popcorn sit at room temperature until the chocolate firms up, about 20–30 minutes (or chill briefly to speed it up).
- Break into clusters, dust with a little powdered sugar or add crushed candy cane if desired.
- Serve immediately and enjoy the warm, nostalgic flavors of hot cocoa in every bite.
Grab a mug and dig in — this popcorn is pure winter comfort!
Cinnamon Sugar Holiday Popcorn
A cozy, crunchy cinnamon-sugar popcorn that’s perfect for wrapping up in holiday movie nights.
Ingredients:
- 10 cups popped popcorn (about 1/2 cup kernels or 10–12 cups pre-popped)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar (packed)
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional: 1/4 cup chopped pecans or sliced almonds, or a handful of mini chocolate chips
How to Make:
- Pop your popcorn, remove any unpopped kernels, and place the warm popcorn in a large mixing bowl.
- In a small bowl, whisk together melted butter, brown sugar, granulated sugar, cinnamon, vanilla, and a pinch of salt until smooth.
- Drizzle the cinnamon-sugar butter evenly over the popcorn while gently tossing to coat as evenly as possible.
- If using nuts, toast them lightly in a dry skillet for 2–3 minutes and then mix them into the popcorn now.
- Spread the coated popcorn in a single layer on a baking sheet lined with parchment (optional for crisper texture).
- Let the popcorn sit for 5–10 minutes to allow the sugar to set; for a slightly crispier finish, bake at 250°F (120°C) for 10–12 minutes, stirring once halfway through.
- If adding chocolate chips, let the popcorn cool briefly so the chips won’t melt completely, then sprinkle them on and toss gently.
- Taste and adjust with a light extra pinch of cinnamon or salt if desired.
Serve in a big bowl for everyone to share — warm, sweet, and totally snackable for the holidays!
Nutty Toffee Pretzel Popcorn
A crunchy-sweet holiday snack that mixes salty pretzels, buttery toffee, and toasted nuts into irresistible popcorn bliss.
Ingredients:
- 10 cups popped popcorn (about 1/2 cup unpopped kernels)
- 2 cups mini pretzels, roughly broken
- 1 cup mixed nuts (peanuts, almonds, cashews), roughly chopped
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 1/2 cup light corn syrup (or golden syrup)
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt (plus extra to taste)
- Optional: 1 cup chocolate chips or M&M’s for drizzling/tossing
How to Make:
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment or a silicone mat.
- Place popped popcorn, pretzel pieces, and chopped nuts in a very large bowl; set aside.
- In a medium saucepan over medium heat, melt the butter with brown sugar and corn syrup, stirring until it comes to a boil.
- Let the mixture boil, without stirring, for 4 minutes, then remove from heat.
- Stir in baking soda, vanilla, and 1/2 teaspoon salt; the toffee will foam up—stir until smooth.
- Immediately pour the hot toffee over the popcorn mixture and toss gently to coat evenly.
- Spread the coated popcorn mixture onto the prepared baking sheet in an even layer.
- Bake for 30 minutes, stirring every 10 minutes to guarantee even coating and crisping.
- Remove from oven and let cool completely on the sheet; if using chocolate chips, sprinkle them on while warm so they melt, then swirl or let set before breaking apart.
- Break into clusters and taste; add a light sprinkle of extra salt if you like a stronger sweet-salty contrast.
Enjoy this crunchy, nutty toffee pretzel popcorn with a mug of cocoa — perfect for sharing (or not!).
Orange Zest Dark Chocolate Popcorn
A bright, festive snack — zesty orange meets rich dark chocolate on crunchy popcorn.
Ingredients:
- 10 cups popped popcorn (about 1/2 cup kernels)
- 3/4 cup dark chocolate chips (or chopped dark chocolate)
- 1 tablespoon unsalted butter
- 1 tablespoon orange zest (from 1–2 oranges)
- 1 tablespoon orange juice
- 2 tablespoons powdered sugar (optional, for a light dusting)
- Pinch of sea salt
- Optional: 1/4 cup chopped toasted almonds or pecans for crunch
How to Make:
- Pop the popcorn and transfer to a large bowl, removing any unpopped kernels.
- If using nuts, toast them briefly in a dry skillet over medium heat until fragrant; set aside.
- In a small saucepan or microwave-safe bowl, melt the dark chocolate with butter, stirring until smooth.
- Stir the orange zest and orange juice into the melted chocolate until evenly combined.
- Drizzle the orange-dark chocolate over the popcorn, tossing gently so pieces are coated but not clumped.
- Sprinkle the toasted nuts (if using) and a pinch of sea salt over the popcorn and toss again.
- If you want a sweeter finish, dust lightly with powdered sugar.
- Spread the popcorn on a parchment-lined baking sheet to set for 10–15 minutes, or chill briefly to speed it up.
Enjoy the bright, chocolatey crunch — perfect for gifting or snacking by the tree!
Eggnog-Spiced Popcorn
Pistachio Rose White Chocolate Popcorn
Pistachio Rose White Chocolate Popcorn — a festive, floral-sweet crunch with a salty pistachio kick.
Ingredients:
- 10 cups popped popcorn (about 1/2 cup kernels popped) — remove any unpopped kernels
- 8 oz white chocolate (chips or chopped)
- 1/2 cup shelled pistachios, roughly chopped
- 2 tbsp unsalted butter
- 1 tbsp light corn syrup or honey (optional, for shine and slight chew)
- 1–2 tsp rose water (start with 1 tsp; adjust to taste)
- Pinch of fine sea salt
- 1–2 drops pink food coloring (optional, for a rosy tint)
- 1 tbsp powdered sugar (optional, to dust for extra sweetness)
How to Make:
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Put popped popcorn in a very large bowl and set aside.
- In a heatproof bowl, combine white chocolate and butter. Melt gently over a pot of simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth.
- Stir in corn syrup or honey (if using), rose water, a pinch of sea salt, and a drop or two of pink food coloring until evenly mixed.
- Pour the melted white chocolate over the popcorn and toss gently with a spatula to coat most pieces without crushing them.
- Spread the coated popcorn in an even layer on the prepared baking sheet.
- Sprinkle chopped pistachios evenly over the popcorn.
- Bake in the preheated oven for 10–12 minutes to set the chocolate, stirring gently once halfway through to keep clusters even.
- Remove from oven and let cool completely on the baking sheet; the chocolate will harden as it cools.
- If desired, dust lightly with powdered sugar before serving for a snowy finish.
Serve in a bowl or festive baggies — this pretty, crunchy popcorn is ready to charm holiday crowds.
Candy Cane Drizzle Popcorn Mix
Candy Cane Drizzle Popcorn Mix — a festive, crunchy-sweet snack with peppermint sparkle.
Ingredients:
- 10 cups popped popcorn (about 1/2 cup kernels)
- 1 cup mini pretzels
- 1 cup holiday M&M’s or red-and-green chocolate candies
- 1 cup peppermint candy cane pieces (about 3–4 crushed candy canes)
- 8 oz white chocolate or white candy melts
- 1/2 teaspoon coconut oil or neutral oil (optional, for smoother melting)
- Pinch of flaky sea salt (optional)
How to Make:
- Pop the popcorn, remove any unpopped kernels, and place popcorn in a large mixing bowl.
- Add the mini pretzels, holiday M&M’s, and half of the crushed candy cane pieces to the bowl and gently toss to combine.
- Line a large baking sheet with parchment paper or a silicone mat and spread the popcorn mixture in an even layer.
- In a microwave-safe bowl, combine the white chocolate or candy melts and the oil (if using). Microwave in 20–30 second bursts, stirring between each, until smooth.
- Drizzle the melted white chocolate evenly over the popcorn mixture using a spoon or fork.
- Immediately sprinkle the remaining crushed candy cane pieces over the warm white chocolate, and add a light pinch of flaky sea salt if you like sweet-salty contrast.
- Let the popcorn sit at room temperature until the chocolate sets, about 30–45 minutes (or chill briefly to speed it up).
- Break into clusters and transfer to a serving bowl or gift bags.
Enjoy the festive crunch — perfect for movie night or neighborly treats!
Spiced Apple Cider Caramel Popcorn
Spiced Apple Cider Caramel Popcorn — cozy, crisp, and full of warm holiday spice.
Ingredients:
- 10 cups popped popcorn (about 1/2 cup kernels)
- 1 cup apple cider
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup light corn syrup (or substitute honey)
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves or allspice
- 1/2 teaspoon fine sea salt (plus extra to taste)
- Optional: 1 cup small dried apple pieces or chopped toasted pecans
How to Make:
- Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- Place the popped popcorn in a very large bowl, removing any unpopped kernels.
- In a medium saucepan, combine apple cider, brown sugar, butter, and corn syrup; stir over medium heat until the butter melts and the sugar dissolves.
- Bring the mixture to a gentle boil, stirring occasionally, and let simmer for about 6–8 minutes until it thickens slightly.
- Remove the pan from heat and stir in baking soda, vanilla, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt — it will foam and lighten in color.
- Immediately pour the spiced caramel over the popcorn and toss gently with a spatula to coat evenly; add dried apple pieces or nuts if using.
- Spread the coated popcorn in an even layer on the prepared baking sheet.
- Bake for 45 minutes, stirring and flipping the popcorn every 15 minutes to guarantee even coating and crisping.
- Remove from oven, sprinkle with a little extra sea salt if you like, and let cool completely on the sheet so the caramel sets.
- Break into clusters and enjoy — store in an airtight container for up to 3 days.
Serve a bowl at your next holiday gathering for a sweet, spiced snack everyone will reach for!
Conclusion
You’ve made a tasty lineup that’ll vanish fast. Pack popcorn in simple bags or bowls, label flavors, and set them near drinks or games. Reheat any clusters briefly to refresh crunch, and store extras in airtight containers at room temperature for up to a week. Offer napkins and small scoops so guests can serve themselves. Like a holiday carol, these treats bring people together—easy, shareable, and ready when you need them.