Description
Indulge in the festive spirit with this delightful Easter Candy Popcorn recipe. Crunchy popcorn coated in sweet white chocolate, adorned with colorful candies and marshmallows, this treat is perfect for Easter gatherings or movie nights.
Ingredients
Scale
For the Popcorn:
- 10 cups popped popcorn (about 1/2 cup unpopped kernels)
For the Coating:
- 1 cup white chocolate chips or white candy melts
- 1 tablespoon coconut oil or vegetable shortening
For Toppings:
- 1/2 cup pastel-colored M&Ms or candy-coated chocolates
- 1/2 cup mini marshmallows
- 1/4 cup Easter sprinkles
- 1/4 cup crushed pretzels (optional for crunch)
Instructions
- Prepare Popcorn: Spread the popped popcorn on a large parchment-lined baking sheet, removing any unpopped kernels.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 20-second intervals until smooth.
- Coat Popcorn: Drizzle the melted white chocolate over the popcorn, toss to coat evenly.
- Add Toppings: While the chocolate is wet, sprinkle on M&Ms, marshmallows, Easter sprinkles, and crushed pretzels.
- Set: Let the popcorn sit for 20–30 minutes until the chocolate hardens. Break into clusters and serve or store.
Notes
- Customize with your favorite Easter candies like jelly beans, Reese’s Pieces, or mini chocolate eggs.
- Great for parties, Easter baskets, or movie nights.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 2mg
