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Valentine's Popcorn

Two kinds of chocolate coat this Valentine's Popcorn! Plus, there are mini marshmallows and Valentine's M&M's in this fun snack mix.
Course Dessert, Snack
Cuisine American
Keyword valentine's popcorn
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 -10 people
Calories 1131kcal
Author Chelsea Lords

Ingredients

  • 10 cups popped popcorn no butter added; just air popped Note 1
  • 1/2 teaspoon salt Note 1
  • 2 cups miniature marshmallows
  • 2 cups Valentine's Day M&M's, pink, red and white, divided
  • 1 bag (12 ounces) white chocolate chips
  • 1/2 tablespoon + 1/2 teaspoon shortening or vegetable/canola oil, separated
  • 3 tablespoons Valentine's Day sprinkles, optional
  • 1/2 cup milk, semi-sweet, or dark chocolate chips

Instructions

  • PREP: Line 1 extra-large or 2 large sheet pans with parchment paper or Silpat liners. Set aside. In a very large bowl or on a platter, add the popped popcorn, miniature marshmallows, and 1 and 1/2 cups of Valentine's Day M&M's. Toss and set aside.
  • WHITE CHOCOLATE: Place the white chocolate chips and shortening (or oil) in a microwave-safe bowl. Microwave in bursts of 25 seconds stirring in between each burst until the chocolate is melted and smooth. Be patient to avoid burning the chocolate. Once the white chocolate is smooth and fully melted, pour it over the popcorn. Working quickly, toss the ingredients together to coat all the ingredients in the white chocolate.
  • MILK CHOCOLATE: Immediately pour the white-chocolate-coated popcorn onto the prepared sheet pan(s). Spread into 1 even layer. (See Note 1) Melt the chocolate with 1/2 teaspoon of the remaining shortening or oil. Microwave in 15-second bursts, stirring between each burst. Transfer melted chocolate to a small zipper-top plastic bag and cut a tiny tip off the corner with scissors (or use a pastry bag fitted with a #3 tip). Drizzle the chocolate evenly and generously over all the popcorn. While the chocolate is still soft, press the remaining 1/2 cup of Valentine's M&M's into the popcorn.
  • HARDEN: Let popcorn harden at room temperature (or in the fridge) until solid. Break into pieces and enjoy! Store any leftovers in an airtight container at room temperature. Best if used within 1-2 days.

Notes

Note 1: Popcorn: I like buying the already-popped popcorn at the grocery store. It's already got salt in it and is cooled down and ready to be made into this snack mix--a big time saver! If you are popping your own popcorn, salt it according to preference or sprinkle 1/2 teaspoon fine sea salt evenly over the popcorn once it's been covered in white chocolate and transferred to the sheet pan(s).

Nutrition

Serving: 10servings | Calories: 1131kcal | Carbohydrates: 206g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 208mg | Potassium: 563mg | Fiber: 27g | Sugar: 49g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 7mg