Easter Popcorn

Ingredient

7 cups plain popped popcorn, unsalted

1 cup mini chocolate candy-coated eggs (such as Cadbury®)

1 cup sweetened flaked coconut

½ cup chopped almonds

1 (8 ounce) package white chocolate chips (such as Ghirardelli®)

1 tablespoon unsalted butter

⅛ teaspoon almond extract (Optional)

¼ teaspoon salt, or to taste

Directions

Step 1: Line a baking sheet with parchment paper. Set aside.

Step 2: Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.

Step 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.

Step 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.

Step 5: Let popcorn cool and harden before serving.

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