Easter Popcorn combines white-chocolate covered popcorn, pretzels, and Spring M&M’s for an easy and fun treat everyone will love.
Easter Popcorn Breakdown:
- Easter’s around the corner and the star treat? Easter Popcorn! It’s a huge hit with kids and adults alike.
- The mix: Popcorn, creamy white chocolate, colorful M&M’s, crunchy pretzels. The perfect sweet and salty combo.
- Easy and fun: Simple to make, great for getting kids involved. No baking required!
Easter Popcorn Ingredients
- Popcorn: Buy pre-popped for convenience (though it’s pricier), or pop your own (plain packets).
- Pretzels: Add for a salty contrast. Break larger ones into smaller pieces.
- M&M’s: Use Pastel Easter mix M&M’s, or switch colors for different occasions.
- White Chocolate: Grab chips from high-quality brands like Ghirardelli or Guittard for a smoother melt and better flavor.
- Oil: A bit of oil or shortening in the chocolate aids in smoothing and easier coating.
- Sprinkles: Optional, for extra color and crunch. Choose spring colors for Easter.
Tips For Melting Chocolate In The Microwave
- Microwave-Safe Bowl: Use a glass or ceramic bowl that is microwave safe and easy to handle.
- Short Bursts: Melt chocolate in 30-second intervals, stirring between bursts to prevent overheating and ensure even melting.
- Avoid Overheating: Stop when most of the chocolate has melted; stir to melt the rest. Overheating can make chocolate lumpy or grainy.
- Stir Frequently: Regular stirring prevents burning and ensures smooth melting.
- Keep Dry: Ensure all utensils and bowls are dry to prevent the chocolate from seizing.
How to make Easter Popcorn (Tips)
- Fresh Popcorn: Pop it just before use for optimal flavor and texture.
- Large Bowl: Use a large bowl for easy mixing and to avoid spills.
- Line the Pan: For easy cleanup, line your sheet pan with a non-stick baking mat, foil, or parchment paper.
- Creative Sprinkles: Use Easter-themed or various colored sprinkles for a festive look.
Quick Tip
Avoid un-popped kernels by placing popcorn in a bowl, covering with a cooling rack, inverting, and shaking over a plate.
Storage
Storing Easter Popcorn
Store Easter Popcorn in an airtight container at room temperature and enjoy within 1-2 days for freshness; freezing can extend its life.
More Delicious Easter Treats
Easter Popcorn
Easter Popcorn combines white-chocolate covered popcorn, pretzels, and Spring M&M's for an easy and fun treat everyone will love.
Ingredients
- 8 cups plain popped popcorn (Note 1)
- 2 cups mini pretzel twists, broken in half
- 1⅓ cups Spring M&M's (10 oz. bag)
- 2 cups good-quality white chocolate chips (11-12 oz. bag will work)
- 1½ teaspoons vegetable or canola oil
- 2 tablespoons Spring sprinkles optional
Instructions
- PREP: Line an extra-large sheet pan with foil, parchment paper, or a silicone liner. Set aside.
- MIX: In a very large bowl, measure and add the popped popcorn, making sure no kernels make it in! (See Note 2.) Break the pretzels (roughly in half), measure, and add those in. Add in the M&Ms.
- WHITE CHOCOLATE: Place the white chocolate chips and oil in a microwave-safe bowl. Heat in bursts of 30 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, use a spatula to scrape it out and over the popcorn mix. Working quickly, toss everything to get evenly coated in the white chocolate.
- FINISH MIX: Spread mixture onto prepared pan, space in one layer, and immediately sprinkle with sprinkles (if using).
- HARDEN: Let the popcorn harden at room temperature or in the fridge until it becomes solid. Once solid, break it into pieces and enjoy! Store any leftovers in an airtight container at room temperature. For the best flavor, eat within 1-2 days.
Recipe Notes
Note 1: Popcorn: Purchasing already popped popcorn makes this recipe come together a little bit quicker, but it’s a bit more spendy. If you’d rather pop your own, these are the packets we use (lightly salted plain popcorn). Of course, you can also use kernels in a popcorn machine or on the stovetop. Whatever you choose to use, measure out 8 cups of cooked popcorn for this recipe. If you use kernels, don't forget to add a touch of salt.
Note 2: Remove the kernels: Put the popcorn in a large bowl and place a cooling rack over the top. Invert and shake over a plate....and all of the unpopped kernels will come out! Scoop the rest of the popcorn out of the bowl and proceed with the recipe.
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 67g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 197mg | Potassium: 189mg | Fiber: 3g | Sugar: 49g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
