For an Easter weekend snack, how about some “Easter” popcorn?
Just combine plain popcorn with an Easter-theme confection: pastel sprinkles, mini pastel jelly beans or baking chips. We use pastel mint chips from Guittard, but a trip to the nearest candy store will yield other choices.
You can go one step further and make white chocolate popcorn bark with an Easter candy garnish. Because the candies adhere to the chocolate, you can use pastel M&Ms and other heavier confections (without the chocolate they’ll sink to the bottom of the bowl). This recipe is from Popcorn.org.
Ingredients For 1 Pound (Twelve 3-Inch Squares)
*We use Guittard white chocolate chips or chop Green & Black’s or Lindt white chocolate bars. We avoid white candy coating because it substitutes vegetable oil for the cocoa butter in real chocolate (and that’s the reason many people dislike “white chocolate,” as they’re actually eating white candy coating).
Easter popcorn. This batch is made with white chocolate and pastel sprinkles. Photo courtesy Popcorn.org.
1. COVER a baking pan with foil or wax paper; set aside. Place the popcorn in a large bowl; set aside.
2. MELT the chocolate in a double boiler over barely simmering water, stirring until smooth. When the chocolate is melted, stir in the candy.
3. POUR the chocolate mixture over the popcorn and stir to coat. Spread the popcorn onto the prepared pan and allow to cool completely. When chocolate is cooled and set…
4. BREAK into chunks for serving. Store in an airtight container at room temperature.
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