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
- 7 cups plain popped popcorn , unsalted
- 1 cup mini chocolate candy-coated eggs , such as Cadbury®
- 1 cup sweetened flaked coconut
- 0.5 cups chopped almonds
- 1 package white chocolate chips , 8 ounce
- 1 tablespoon unsalted butter
- 0.13 teaspoons almond extract , Optional
- 0.25 teaspoons salt , or to taste
Instructions
-
1
Line a baking sheet with parchment paper. Set aside.
-
2
Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
-
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.
-
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.
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5
Let popcorn cool and harden before serving.
Nutrition Facts
Per serving
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