This popcorn is an easy and festive way to enjoy some leftover Easter candy! You can use any kind of candy, nuts, or "mix-ins" that you like! And make sure to adjust the salt at the end, it really helps to balance out the sweetness! Make sure to store this in a cool, dry, and airtight container, or the popcorn will become soft. It should be eaten within a few days of being made.
Ingredients
- plain popped popcorn, unsalted: 7 cups
- mini chocolate candy-coated eggs (such as Cadbury®): 1 cup
- sweetened flaked coconut: 1 cup
- almonds: 0.5 cup (chopped)
- white chocolate chips (such as Ghirardelli®): 1 pack (8 ounce pack)
- unsalted butter: 1 Tbsp
- almond extract: 0.125 tsp (optional)
- salt: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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Line a baking sheet with parchment paper. Set aside.
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Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
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Pour white chocolate chips into a small microwave-safe bowl. Microwave until chocolate is melted, stirring every 30 seconds, about 2 minutes. Stir in butter and almond extract until fully melted and incorporated.
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Pour melted chocolate mixture over popcorn mixture and toss to thoroughly coat. Sprinkle in salt; stir. Pour mixture onto the prepared baking sheet. Adjust salt to taste.
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Let popcorn cool and harden before serving.
