- 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
- 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.
06/04/2019
recipepes.com
easter popcorn, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
