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–+ servings
Easter Candy Popcorn

Easter Candy Popcorn You’ll Love: Sweet, Salty Fun!

This Easter Candy Popcorn is a festive treat combining sweet and salty flavors, perfect for gatherings.
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Prep Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Popcorn Base
  • 10 cups Popped Popcorn Use freshly popped popcorn for the best crunch and flavor.
Marshmallow Coating
  • 3 tablespoons Butter (Sweet Cream, Salted) This adds richness and helps melt the marshmallows.
  • 3 cups Mini Marshmallows The star of the coating that provides sweetness.
  • 1 handful Mini Marshmallows Perfect for decorative purposes.
Candy Mix-ins
  • 1 cup Bunny Mix M&M's Adds a festive touch with color and sweetness.
  • 1 cup Hershey's Milk Chocolate Candy Coated Eggs Enhances the Easter theme.

Equipment

  • large pot
  • Medium saucepan
  • Spatula
  • Cookie Sheet
  • Parchment paper

Method
 

Instructions
  1. Begin by popping 10 cups of popcorn using your preferred method.
  2. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 3 cups of mini marshmallows, stirring constantly until melted.
  3. Pour one-third of the melted marshmallow mixture over the popcorn, folding to coat evenly.
  4. Transfer the marshmallow-coated popcorn onto a cookie sheet lined with parchment paper, spreading it evenly. Sprinkle with M&M's and chocolate eggs.
  5. Allow to cool completely for about 10 minutes before breaking into pieces for serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 50mgPotassium: 45mgSugar: 12gVitamin A: 100IUCalcium: 10mgIron: 1mg

Notes

Store in an airtight container at room temperature for 3–4 days. Avoid refrigeration to maintain texture.

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