Easter Popcorn – a delicious recipe with Kernels, Butter, u00bc, u00bc, Sprinkles, u00bc. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pop popcorn kernels however you like; I used an air popper.
2
In a small saucepan over medium heat, melt butter. Continue cooking, whisking constantly, until you see brown bits on the bottom, then remove from heat.
3
Toss popcorn with browned butter and sprinkle with salt. Spread on a wax-paper-lined baking sheet.
4
Melt candy melts. I like to melt them in sealed Ziploc bags (one colour in each) in the microwave at 50% power. Check every 20-30 seconds, squeezing them to see if they're fully melted. Once fully melted, cut a small hole in the corner of bag and drizzle over popcorn.
5
Sprinkle popcorn with sprinkles and mini eggs. Enjoy!
89
kcal
Calories
7
g
Fat
4
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/3 cups Popcorn Kernels, 2 Tablespoons Unsalted Butter, 1/4 teaspoons Kosher Salt, 1/4 cups Candy Melts (divided Between Several Colours), and more.
Yes, Easter Popcorn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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