"This popcorn is an easy and festive way to enjoy some leftover Easter candy! You can use any kind of candy, nuts, or "mix-ins" that you like! And make sure to adjust the salt at the end, it really helps to balance out the sweetness! Make sure to store this in acool, dry, and airtight container, or the popcorn will become soft. It should be eaten within a few days of being made."


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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
  • 1/2 cup chopped almonds
  • 1 (8 ounce) package white chocolate chips (such as Ghirardelli®)
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon almond extract (optional)
  • 1/4 teaspoon salt, or to taste
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Line a baking sheet with parchment paper. Set aside.
    2. Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
    3. 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.
    4. 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.
    5. Let popcorn cool and harden before serving.

    Nutrition Facts

    Per Serving: 526 calories;15.1 g fat;88.2 g carbohydrates;14.4 g protein;6 mg cholesterol;78 mg sodium.Full nutrition
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