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Easter Popcorn

4

15 min

Easter Popcorn

Easter Popcorn Photo 1

Time

15 min

Serving

14 persons

Calories

526

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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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  1. Line a baking sheet with parchment paper. Set aside.
    Easter Popcorn Photo 2
  2. Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
    Easter Popcorn Photo 3
  3. 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.
    Easter Popcorn Photo 4
  4. 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.
    Easter Popcorn Photo 5
  5. Let popcorn cool and harden before serving.
    Easter Popcorn Photo 6

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