Easter Popcorn combines white-chocolate covered popcorn, pretzels, and Spring M&M’s for an easy and fun treat everyone will love.
Fun And Festive Easter Popcorn
I’ve made a fun popcorn mix for almost every holiday—it’s my go-to for get-togethers, and my kids love helping! With Easter coming up, it was time for a spring version.
This mix has it all—salty popcorn, creamy white chocolate, crunchy pretzels, and colorful M&M’s. The perfect sweet and salty combo! If you need an easy, festive no-bake treat, this one’s for you!
Easter Popcorn Ingredients
- Popcorn: Buy pre-popped for convenience (but it costs more) or pop your own (plain packets works best).
- Pretzels: Add for a salty crunch. Break big ones into smaller pieces.
- M&M’s: Use Pastel Easter M&M’s or swap colors for other holidays.
- White Chocolate: Use good-quality chips (like Ghirardelli or Guittard) for a smooth melt and better flavor.
- Oil: A little oil or shortening helps the chocolate melt smoothly and coat better.
- Sprinkles: Optional, but add color and crunch. Pick spring colors for Easter.
Melting Chocolate In The Microwave
- Microwave-Safe Bowl: Use a glass bowl that won’t overheat.
- Short Bursts: Melt chocolate in 30-second rounds, stirring each time to prevent burning.
- Don’t Overheat: Stop when most is melted; stir to melt the rest. Overheating makes chocolate clumpy.
- Stir Often: This keeps it smooth and prevents burning.
- Keep Utensils Dry: Any water can make the chocolate seize up.
How To Make Easter Popcorn (Tips)
- Fresh Popcorn: Pop it just before use for the best 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 or 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 temp and enjoy within 1-2 days for freshness; freezing can extend its life.
More Delicious Easter Treats
- Hoppy Cottontails with a free print to top the gift
- Easter Cupcakes to look like nests
- Confetti Bars with spring m&ms
- Easter Pretzels only 3-ingredients
- Easter Chocolate Creme Egg Fudge super simple
Easter Popcorn
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.
Equipment
- Large sheet pan
- 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 Spring M&M’s 10-ounce bag
- 2 cups white chocolate chips 11 to 12-ounce bag
- 1-1/2 teaspoons vegetable oil or canola oil
- 2 tablespoons spring sprinkles optional
Instructions
- Line an extra-large sheet pan with foil, parchment paper, or a silicone liner. Set aside.
- 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 M&M’s.
- Place white chocolate chips and oil in a microwave-safe bowl. Heat in bursts of 30 seconds, stirring between each burst until 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 over the popcorn mix. Working quickly, toss everything to get evenly coated in the white chocolate.
- Spread mixture onto prepared pan, space in one layer, and immediately sprinkle with sprinkles (if using).
- 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: Purchasing already popped popcorn makes this recipe come together a bit quicker, but it’s more spendy. If you’d rather pop your own, these are the packets I use (lightly salted plain popcorn). You can also use kernels in a popcorn machine or on the stovetop (don’t forget to add a touch of salt). Whatever you choose, measure out 8 cups of cooked popcorn.
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 the unpopped kernels will come out!
Storage: Keep leftovers in an airtight container at room temperature. Best enjoyed within 1–2 days.
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.
