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Candy corn is so delicious that Buddy the Elf claimed it as its own food group. He would be honored to rip open a big bag of it on National Candy Corn Day, Oct. 30. And he’s not the only one- candy companies will produce nearly 35 million pounds of the corny candy this year, according to the National Confectioners Association.

It’s the perfect, traditional treat during the Halloween season: an entire bag is less than $2 at both Walgreens and County Market, and it is fat free. In fact, an entire cup of candy corn has fewer calories than a cup of raisins. Plus, we’re not lying when we say candy corn is a tradition- its creation dates back to the 1880s as a sweet replicate of dried corn kernels and its recipe has remained unchanged ever since.

The two versions of the candy currently available in stores are the original yellow, white and orange kernels and the Thanksgiving variety called “Indian corn,” which is brown, orange and white with chocolate and vanilla flavors. The waxy treat is a surprisingly great combination with peanuts, popcorn or alcohol- did someone say candy corn infused vodka? Yum.

Try this recipe for a fun and festive treat.

Candy Corn Popcorn Balls

20 servings (serving size: 1 popcorn ball)

Ingredients

• 8 cups popped light butter microwave popcorn (about 1 bag)
• 1 cup candy corn
• 1/4 cup butter
• 1/4 teaspoon salt
• 1 (10-ounce) bag marshmallows
• Cooking spray

Preparation

Combine popcorn and candy corn in a large bowl.

Melt 1/4 cup butter in a large saucepan over medium heat. Stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low and cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently.

Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls.