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.

Kim

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
14
Yield:
14 servings
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper. Set aside.

    Advertisement
  • 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

526 calories; protein 14.4g 29% DV; carbohydrates 88.2g 28% DV; fat 15.1g 23% DV; cholesterol 5.7mg 2% DV; sodium 78.3mg 3% DV. Full Nutrition
Advertisement
Advertisement