EASTER POPCORN

Easter Popcorn image

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.

Provided by Kim

Categories Desserts Chocolate Dessert Recipes White Chocolate

Time 15m

Yield 14

Number Of Ingredients 8

Ingredients

7 cups plain popped popcorn, unsalted
1 cup mini chocolate candy-coated eggs (such as Cadbury®)
1 cup sweetened flaked coconut
½ cup chopped almonds
1 (8 ounce) package white chocolate chips (such as Ghirardelli®)
1 tablespoon unsalted butter
⅛ teaspoon almond extract
¼ teaspoon salt, or to taste

Steps:

Line a baking sheet with parchment paper. Set aside.
Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
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.
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.
Let popcorn cool and harden before serving.

Nutrition Facts : Calories 526.4 calories, Carbohydrate 88.2 g, Cholesterol 5.7 mg, Fat 15.1 g, Fiber 15.5 g, Protein 14.4 g, SaturatedFat 6.3 g, Sodium 78.3 mg, Sugar 12.5 g