Easter Popcorn

5 from 1 vote

Easter Popcorn is the ultimate sweet-and-salty snack! Crunchy popcorn, pretzels, and Spring M&M’s get coated in creamy white chocolate for an easy, festive treat everyone will love.

Prep Time20

Setting Time30

Total Time50

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: easter popcorn, spring popcorn

Servings: servings

Author: Chelsea Lords

Cost: $6.12

Equipment

Large sheet pan (15" x 21")
Parchment paper or aluminum foil or a silicone baking mat

Ingredients

8 cups plain popped popcorn see note 1
2 cups mini pretzel twists broken in half
1-1/3 cups pastel M&M's 10-ounce bag
2 cups white chocolate chips 11 to 12-ounce bag
1-1/2 teaspoons coconut oil or vegetable/canola oil
2 tablespoons spring sprinkles optional

US - Metric

Instructions

Line an extra-large sheet pan with parchment paper, foil, or a silicone liner. Set aside.
Add popped popcorn to a very large bowl, making sure no un-popped kernels are included (see Note 2). Add broken pretzels and M&M’s. Gently toss to combine.
Add white chocolate chips and oil to a microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until melted and smooth. Do not overheat. Immediately pour melted chocolate over the popcorn mixture. Using a spatula, gently toss until everything is evenly coated.
Spread mixture onto prepared pan in an even layer. Sprinkle with spring sprinkles right away, if using.
Allow to harden at room temperature or refrigerate until completely set. Once firm, break into pieces and enjoy.

Video

Notes

Note 1: Store-bought popped popcorn saves time but costs more. You can also pop your own using lightly salted microwave popcorn, a popcorn machine, or stovetop kernels. Measure 8 cups after popping.

Note 2: Place popcorn in a large bowl and set a cooling rack over the top. Carefully invert over a plate and shake. The un-popped kernels will fall through.

Storage: Store leftovers in an airtight container at room temperature. Best enjoyed within 1 to 2 days.

Nutrition