Easter Popcorn

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.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 526 Calories

Ingredients

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

Recipe Instructions

Step 1

Line a baking sheet with parchment paper. Set aside.

Step 2

Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.

Step 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.

Step 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.

Step 5

Let popcorn cool and harden before serving.