Description
Make this Christmas Popcorn recipe with white chocolate, M&Ms & sprinkles — the perfect festive snack.
Ingredients
Scale
- 9 cups lightly salted popcorn (popped, excluding kernels)
- 1 (12‑ounce) bag white chocolate melting wafers or white chocolate chips
- 2 teaspoons coconut oil or vegetable oil
- 1 (10‑ounce) bag holiday M&M’s (red, green, etc.)
- Christmas sprinkles (optional)
Instructions
- Prepare the baking sheet.
Line a large sheet pan or baking tray with parchment paper or wax paper. Set aside. - Pop the popcorn and remove unpopped kernels.
Pop popcorn (by stovetop, air popper, or microwave) so you end up with 9 cups lightly salted popcorn. Spread it in a large bowl and sift or pick out any unpopped kernels (they can be unpleasant to bite). - Add M&M’s.
Pour the 10 oz holiday M&M’s into the popped popcorn. Stir gently to distribute them evenly among the kernels, letting candies embed lightly. - Melt the white chocolate with oil.
In a microwave‑safe bowl (or using a double boiler), combine the white chocolate wafers or chips with the 2 teaspoons of coconut or vegetable oil.- If microwaving: do 15–20 second bursts, stirring in between, until smooth and melted.
- If using double boiler: melt gently, stirring, being careful not to let steam or water touch the chocolate.
- Coat the popcorn mixture.
Pour the melted white chocolate over the popcorn + M&M’s. Use a spatula or large spoon to gently fold and toss, spreading the chocolate so most kernels are coated. Work quickly but carefully—chocolate will begin to set. - Transfer to the prepared tray & sprinkle.
Immediately spread the coated popcorn mix onto the lined tray in a single or thin layer. While the chocolate is still wet, scatter your Christmas sprinkles over the top so they stick. - Allow to set.
Let the mixture sit at room temperature until the chocolate hardens (typically 30–60 minutes). If your home is warm, you may place the tray in the refrigerator for ~10–15 minutes to speed setting. - Break apart and serve.
Once set, gently break the popcorn into bite‑sized clusters or pieces. Transfer to serving bowls or package in snack bags.
Notes
The oil helps the white chocolate melt smoothly and makes it easier to coat evenly.
Work in a single layer when spreading so that popcorn doesn’t clump too much.
If some popcorn remains lightly coated, that’s okay—it gives texture variation.
Add sprinkles while the chocolate is still fluid, else they won’t stick.
If the chocolate begins to thicken as you work, warm it gently again (in small increments) to restore flow.