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Jack-O-Lantern and Indian Popcorn Ears

Contributed by: Chris WebAdmin. of


  • 6 quarts unsalted popped popcorn
  • Glaze
  • 2 cups sugar
  • 1 can (6 ounces) frozen orange juice concentrate
  • 3/4 cup cranberry juice
  • 1/2 cup light corn syrup
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt
  • Small colored candies
  • Licorice strings
  • Green gumdrops


Keep popcorn hot and crisp in a 300 F oven. Combine sugar, orange juice concentrate, cranberry juice, corn syrup, vinegar and salt in a heavy saucepan. Bring to a boil; cook over medium heat to hardball stage (250 F on candy thermometer). Pour glaze in a thin stream over popcorn in a large buttered bowl and mix well.

Working quickly with buttered hands, form two-thirds of mixture into basic shape of pumpkin. Shape remainder into ears of corn. To apply finishing touches, heat a little corn syrup, brush on corn ears, press small candies firmly in place to resemble Indian corn; cover with green paper napkin or cellophane to resemble shucks. Make pumpkin's eyes, nose and mouth from licorice strings and apply as above; cut gumdrop to make a stem.

Serving Size: Yield: One Jack-O'-Lantern and six ears of corn

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