Three-ingredient ChristmasPopcorn is a fun holiday treat! Toss freshly popped popcorn and holiday M&M's in melted white chocolate plus an (optional) coating of sprinkles. Serve this up at your next party or package it up as a delicious, edible gift!
PREP: Line a large sheet pan with parchment paper or foil. Set aside.
POP POPCORN: Pop the popcorn according to package directions. Remove any un-popped popcorn kernels. Alternatively, use purchased, pre-popped popcorn and skip this step.(Here's what I like to do: set out a wire cooling rack atop a tray and dump the bag of popcorn on top. The un-popped kernels will fall through and leave the popped kernels on top. Pull up the wire cooling rack and dump all the popped popcorn into a very large bowl.)
M&Ms: Pour M&M's on top of popcorn.
MELTCHOCOLATE: Combine chocolate melts with oil and melt in the microwave until completely smooth (See Note 3). Pour melted chocolate over popcorn and M&M's and stir with a spatula until well combined and coated.
ADD SPRINKLES & LET SET: Pour coated popcorn on the prepared baking sheet and spread in an even layer. Add sprinkles on top (as little or as many as you'd like!) and let set/harden at room temperature.
ENJOY: Gently break into pieces and store enjoy!
STORAGE: Transfer any leftover popcorn to a large zip-top plastic bag. Remove as much air as possible from the bag and then store in a dry, cool, dark area. Keep out of heat and sunlight to avoid melting the chocolate. Best enjoyed within 3-5 days; even when stored properly it begins to soften or become stale.
Video
Notes
Note 1: Popcorn: Purchasing already popped popcorn makes it come together even quicker and easier, but it’s a bit more spendy. If you’d rather pop your own, here’s what we use. You can, of course, use kernels as well (~1/2 cup), but be sure to add a touch of salt to the popcorn to enhance the end popcorn flavors.Note 2: White chocolate: We recommend chocolate made for melting like melting wafers (found in the baking aisle of the store.) Why add oil? I like to add a touch of oil or shortening to the chocolate to help it to smooth out and make coating the popcorn in chocolate easier. Note 3: Microwaving chocolate: To avoid scorching the chocolate, microwave for 15 seconds at a time, and stir for at least 15 seconds between each microwave burst. Remember, the chocolate is still melting from residual heat even after it has been removed from the microwave. It’s important the chocolate never gets too hot! We want it nice and melted, but as close to room temperature as possible (if it's too hot it will melt the M&M's).