White Chocolate Popcorn
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You are going to love how easy this White Chocolate Popcorn recipe is to make. It is a family favorite that can be jazzed up with M&Ms, colored sprinkles, nuts or drizzle with colored chocolate to match a holiday or your favorite team’s colors!
Check out Flavored Popcorn Recipes for even more delicious popcorn flavors and ideas!
Why this recipe is amazing
White chocolate covered popcorn is the perfect quick and easy treat for movie night, game day, or any holiday you can think of. Switch up the candy colors to green or orange for Halloween, or try red or green for Christmas. The possibilities are endless!
The M&Ms and sprinkles can be swapped out as well to make each batch unique depending on the season or whatever you may be craving.
What you will need
- Popcorn – popped in the microwave, Instant Pot Popcorn, or on top of the stove, whichever you prefer.
- White Chocolate – this can be vanilla candy melts, almond bark, or white chocolate chips.
- Marshmallow oil flavor – I originally created this recipe over seven years ago using marshmallow flavored candy melts. We loved the flavor, but they are no longer available. Feel free to omit the flavoring, or choose your own favorite. Do not use water based extracts or food coloring, it will cause your chocolate to seize up!
- M&Ms or any other candy coated chocolate pieces – I used Fudge Brownie because it tastes great with marshmallow, but peanut butter, mint, crunchy cookie, or plain will all work.
- Sprinkles – any type of sprinkles will work, I just happened to have these rainbow nonpareils in the pantry and liked the color combination.
- Coconut or avocado oil may be needed to thin your chocolate. Some chocolates are more temperamental than others.
Be sure to check out the detailed printable recipe card below
Microwave Method: Place one-third cup of popcorn kernels in a brown lunch bag and microwave for 3.5 minutes, or use the popcorn button. I usually make two batches and snack on the leftovers.
How to make chocolate covered popcorn
Place popped popcorn in a large bowl. Set aside.
Place white chocolate melts in a small bowl. Heat in the microwave for 1 minute. Stir and heat for an additional 15 seconds. Be careful not to overheat the chocolate!
Stir chocolate until completely melted, then pour over popcorn. Add the M&Ms and carefully stir together until thoroughly coated.
Spread popcorn mixture on a parchment paper or silicone lined cookie sheet. Add sprinkles evenly over the popcorn.
Allow to cool completely, about 10 minutes. Break apart into pieces and serve.
If you are feeling extra fancy, you can also drizzle different colors of melted chocolate over the popcorn!
Stovetop Method: Pour 3 tablespoons of oil and 0.5-cup of popcorn kernels into a 4-quart pot. Cover pot with lid leaving it slightly ajar so the steam can escape. Cook popcorn over medium heat shaking the pan frequently. When popping slows, remove the the pot from heat.
Pretzel sticks, salted peanuts or almonds, Reese’s Pieces, or mini marshmallows are fun additions. If you add all of these mix-ins you may need additional melted chocolate.
Store popcorn in an airtight container at room temperature for up to one week. Popcorn starts to get chewy the longer it sits.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- White Candy Melts
- Marshmallow Flavor
- 32-cup Thatsa Bowl
- Baking Sheet
- Silicone Baking Mat or Parchment Paper Sheets
- Fudge Brownie M&Ms
- Rainbow Nonpareils Sprinkles
If you love flavored popcorn as much as we do, try Monster Mash Halloween Popcorn, Grinch Christmas Popcorn, Springtime Chocolate Covered Popcorn, or this savory Salsa Verde Popcorn.
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
White Chocolate Popcorn
Equipment
- Microwave
Ingredients
- 12 cups popped popcorn unpopped kernels removed
- 10 ounce package white chocolate candy melts or chocolate of your choice
- .25 teaspoon oil-based marshmallow flavor
- 1 cup candy coated chocolate candies I used Fudge Brownie M&Ms
- 1 tablespoon rainbow nonpareils
- 1 tablespoon coconut oil if needed to thin chocolate
Instructions
- Place popped popcorn in a large bowl. Set aside.
- Place white chocolate melts in a small microwave safe bowl. Heat in the microwave for 1 minute. Stir and heat for an additional 15 seconds. Be careful not to overheat the chocolate!
- Stir chocolate until completely melted, then pour over popcorn. Add the M&Ms and carefully stir together until thoroughly coated.
- Spread popcorn mixture on a parchment paper or silicone lined baking sheet. Add sprinkles evenly over the popcorn.
- Allow to cool completely, about 10 minutes. Break apart into pieces and serve.
- Spread popcorn mixture on a parchment paper/silpat lined baking sheet.
- Sprinkle candy coated chocolates over the popcorn mixture.
- Allow to cool completely, about 10 minutes.
- Break apart into pieces and serve.
- Store leftover popcorn in a sealed container.
Notes
- If you are feeling extra fancy, you can also drizzle different colors of melted chocolate over the popcorn!
- Pretzel sticks, salted peanuts or almonds, Reese’s Pieces, or mini marshmallows are fun additions. If you add all of these mix-ins you may need additional melted chocolate.
- Store popcorn in an airtight container at room temperature for up to one week. Popcorn starts to get chewy the longer it sits.
- Microwave method – place one-third cup of popcorn kernels in a brown lunch bag and microwave for 3.5 minutes, or use the popcorn button. I usually make two batches and snack on the leftovers.
- Stovetop method – Pour 3 tablespoons of oil and 0.5-cup of popcorn kernels into a 4-quart pot. Cover pot with lid leaving it slightly ajar so the steam can escape. Cook popcorn over medium heat shaking the pan frequently. When popping slows, remove the the pot from heat.
- Instant Pot Popcorn method.
- Do not use water based extract or food coloring, it will cause your chocolate to seize up!
