Easter Popcorn recipe
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- 7 cups plain popped popcorn, unsalted 1 cup mini chocolate candy-coated eggs (such as Cadbury®) 1 cup sweetened flaked coconut ½ cup chopped almonds 1 (8 ounce) package white chocolate chips (such as Ghirardelli®) 1 tablespoon unsalted butter ⅛ teaspoon almond extract ¼ teaspoon salt, or to taste
Nutrition Info
- 526.4 caloriescarbohydrate: 88.2 gcholesterol: 5.7 mgfat: 15.1 gfiber: 15.5 gprotein: 14.4 gsaturatedFat: 6.3 gservingSize: -sodium: 78.3 mgsugar: 12.5 gtransFat: : -unsaturatedFat: : -
Directions Easter Popcorn
Directions
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Line a baking sheet with parchment paper. Set aside.
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.