4th of July Popcorn
This treat is all about the vibe. You take regular popcorn, coat it in white chocolate or candy melts, and then sprinkle it with patriotic sprinkles, candy pieces, or even mini marshmallows.
Equipment
- Large mixing bowl
- Microwave-safe bowl or double boiler
- Baking sheet lined with parchment paper
- Spatula or wooden spoon
- Measuring Cups & Spoons
Ingredients
- 8 cups popped popcorn plain or lightly salted
- 1 ½ cups white chocolate chips or white candy melts
- 2 tablespoons red white, and blue sprinkles
- ½ cup red and blue M&M’s or any patriotic-colored candy
- Optional: mini marshmallows pretzels, or colored candy drizzle
Instructions
Step 1: Pop the Popcorn
- Start by popping about 8 cups of popcorn. You can use an air popper, stovetop, or even plain microwave popcorn.
- Once popped, remove any unpopped kernels — no one wants a surprise crunch!
- Transfer the popcorn to a large mixing bowl.
- Pro Tip: Use plain or lightly salted popcorn. Buttered popcorn can prevent the chocolate from sticking properly.
Step 2: Melt the White Chocolate or Candy Melts
- Add 1 ½ cups of white chocolate chips or candy melts to a microwave-safe bowl.
- Microwave in 20-second bursts, stirring after each round, until fully melted and smooth.
- Be careful not to overheat — white chocolate burns quickly!
- Pro Tip: Stir even if it doesn’t look melted yet — the residual heat helps it smooth out without scorching.
Step 3: Drizzle and Toss
- Drizzle the melted chocolate over the popcorn in the large bowl.
- Use a rubber spatula or clean hands (wear gloves if preferred) to gently toss the popcorn until it’s evenly coated.
- Make sure most pieces have a little chocolate on them — that’s what helps the toppings stick!
- Pro Tip: Work quickly! White chocolate starts to set fast, especially if your kitchen is cool.
Step 4: Add the Festive Toppings
- While the coating is still tacky, sprinkle on your red, white, and blue sprinkles and add the M&M’s (and any extras like marshmallows or pretzels).
- Gently toss again just to distribute the mix-ins without breaking the popcorn.
Step 5: Let It Set
- Line a baking sheet with parchment paper.
- Spread the coated popcorn mixture out in an even layer — try to keep it loose so it doesn’t clump too much.
- Let it sit at room temperature for 20–30 minutes or until the chocolate is completely set.
- Pro Tip: If you’re short on time, pop the tray into the fridge for about 10 minutes to speed things up.
Step 6: Break Apart and Serve
- Once fully set, gently break the popcorn into clusters or individual pieces.
- Serve immediately or store in an airtight container for up to 3–4 days (if it lasts that long!).
- Pro Tip: For parties or gifts, portion it into cupcake liners, small treat bags, or mason jars — it looks adorable and stays fresh!
Notes
Nutritional Value (per serving, approximate)
- Calories: 200–250 kcal
- Fat: 10–12g
- Carbohydrates: 30–35g
- Sugar: 18–22g
- Protein: 2–3g