Easter Popcorn
Description
This chocolately popcorn is an easy and festive way to enjoy some leftover Easter candy by adding coconut and almonds--sure to be a kid pleaser!
Ingredients
•
7 cups plain popped popcorn, unsalted
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1 cup mini chocolate candy-coated eggs (such as Cadbury®)
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1 cup sweetened flaked coconut
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1/2 cup chopped almonds
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1 (8 ounce) package white chocolate chips (such as Ghirardelli®)
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1 tablespoon unsalted butter
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1/8 teaspoon almond extract
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1/4 teaspoon salt, or to taste
Directions
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.