Sweet and Salty Candy-Corn Pops!


Candy corn –it’s the classic sweet for fall, and you’ve already read my profession of love for it in this post here. It’s especially delightful when Halloween rolls around, so with only a few short days before the spooky holiday (and trick-or-treaters) show up at our doorstep, make a little something for everyone to enjoy.

These candy corn pops look a whole lot like the orange and yellow candy, but are actually made out of popcorn. Similar to rice crispies, they incorporate melted marshmallows and are ooey gooey good! Did I mention that they’re easy to make? Perfect  for when you’re in a pinch and rushing to put everything together for a fabulous Halloween party.


680 grams small marshmallows
2 bags of sweet and salty popcorn, popped
Yellow and red food colouring



  1. In a microwavable bowl, melt marshmallow for one portion (227 grams) in short 10 second intervals, stirring after each. Add the food colouring, stir, and mix in the popped popcorn until well covered. Let sit for 2-3 minutes, then transfer to the cake pan and form a ring, pressing tightly.
  2. Repeat with the orange and white, until you have the cake mold completely filled. Pat the entire mix tightly. Cover and let cool in the fridge for a few hours or overnight.
  3. Slice into 8 pieces, and gently press to round the corners with the middle of your palm. Insert barbecue skewers into each.

With that sweet & salty taste and extra crunch for kick, there’s no trick here, only a treat!

Style is served!

Chocolate Candy Corn Cookies!


Halloween is without a doubt, the one holiday where it’s acceptable to stuff your face with sweets. After all, that’s what all the buzz is about, right? So take out the Tootsie Rolls, savour those Skittles, and chomp on the chocolate bar of your choice! But if you, like me, have a preference for things home-made, then this recipe is for you –candy corn included.

Not quite sure why I’m such a fan of the little tri-coloured nibs, but it may have something to do with their fun hues and creamy flavour. Throw chocolate into the mix, and that’s something I can’t resist. The result? Rich, chocolatey cookies sprinkled with everyone’s favourite fall treat. Here’s the recipe:


1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/2 cup candy corn



  1. Preheat the oven to 350 degrees Fahrenheit
  2. Mix the softened butter with sugar until well incorporated
  3. Add the two eggs, one by one, stirring well after each
  4. In a separate bowl, mix all of the dry ingredients
  5. Add to the butter-egg mix, and stir until creamy and lump-free
  6. Scoop table-spoon fulls onto a cookie sheet and bake for approx. 10-12 minutes. 5 minutes before they’re ready, take them out and sprinkle a couple of candy corns on top of each cookie, carefully pressing them in. Pop back in the oven for a few.

Let cool on the sheet, and transfer to the rack for just a little longer (bet that will be the hardest part!). Now you’re set to sit back and dig in.

Style is served!