Recipe: Starlight Popcorn

The Main Street Confectionery’s celestial sweet treat

While the days of Spectromagic and The Main Street Electrical Parade are long gone, a new nighttime light show debuted at Magic Kingdom in 2025: Disney Starlight: Dream the Night Away.

And with its premiere, came a variety of sweet treats for onlookers to snack on including this “bubble-berry” blend.

Here’s how to light up the night at home with our DIY recipe for The Starlight Popcorn Mix from The Main Street Confectionery.

Starlight Popcorn

Inspired by: Cooking with Ruthie

Yields 1 serving

NOTE: This recipe will ask you to make two batches of popcorn. One bubblegum flavored and the other blue raspberry flavored. Then you will combine the batches with additional ingredients to finish the recipe and create the “Starlight Popcorn.”

Bubblegum Popcorn

Ingredients:

• 1 bag of salted, plain popcorn (or kernels to self pop)

• 1 ½ bags of mini marshmallows

• ¼ cup of butter

• 2 ounces of bubblegum syrup

• ½ cup of white chocolate chips

• M&M candies

• Optional: Food coloring

• Optional: Plastic squeeze bottle

Instructions: 

1. Pop a bag of popcorn or prepare a medium bowl sized amount if you’re popping yourself

2. Then, in a medium saucepan, melt ¼ cup butter on medium heat

3. Once it’s melted, stir in 1 bag of marshmallows

4. Stir occasionally until well combined but not fully melted

5. Add the bubblegum syrup (and a drop of pink food coloring if desired)

6. Remove from the heat

7. Separately, line a baking sheet, and spread out the popcorn

8. Delicately pour the mixture on top of the popcorn

9. Put it in the oven for 15-20 minutes at 300 degrees until it hardens

10. Remove from the oven to let cool 

11. Set aside while you prepare the other half of the recipe!

Blue Raspberry Popcorn

Ingredients:

• 1 bag of salted, plain popcorn (or kernels to self pop)

• 1 ½ bags of mini marshmallows

• ¼ cup of butter

• 2 ounces of blue raspberry syrup

• ½ cup of white chocolate chips

• M&M candies

• Optional: Plastic squeeze bottle

Instructions: 

1. Pop a bag of popcorn or prepare a medium bowl sized amount if you’re popping yourself

2. Then, in a medium saucepan, melt ¼ cup butter on medium heat

3. Once it’s melted, stir in 1 bag of marshmallows

4. Stir occasionally until well combined but not fully melted

5. Add the blue raspberry syrup

6. Remove from the heat

7. Separately, line a baking sheet, and spread out the popcorn

8. Delicately pour the mixture on top of the popcorn

9. Put it in the oven for 15-20 minutes at 300 degrees until it hardens

10. Remove from the oven to let cool and set aside

11. While it cools, heat around ¼ cup of white chocolate chips

12. Once the popcorn is cooled, add to a large bowl and mix with your hand to break up the mounds of popcorn that have formed

13. Now, you will combine the blue raspberry batch with the bubblegum batch in a separate, large bowl.

14. Add in your desired amount of M&Ms and additional marshmallows (season with your heart)

15. Then, either add the white chocolate to a squirt bottle to drizzle over the mixture, or use a spoon to drizzle the white chocolate over the popcorn mixture

16. Enjoy!

Review:

This starts out similarly to making rice krispy treats. This sort of tastes like a sweeter version of them changing out the texture of the rice krispies for popcorn. 

I wasn’t getting the “bubble-berry” flavor that this treat promised, but it could have been because I used sugar free syrups. That’s also why the colors did not come out anywhere close to the bright blue and pink this recipe is pictured having, so I recommend the food coloring if you use lightly tinted syrups.

If I was to make this again, I would probably try more syrup (perhaps full sugar) and marshmallows to balance it out. Since it became a little too liquidy as the recipe stands. Think more popcorn balls then a drizzle over the popcorn. I would likely bake it longer as well.