I keep making this dish over and over, and it’s still incredible

Servings: 8-10 servings

10 cups popped popcorn
1 cup white chocolate chips
1 tablespoon coconut oil
1/2 teaspoon vanilla extract
Pink food coloring
Sprinkles (optional)

Spread the popped popcorn evenly on a large baking tray lined with parchment paper.

In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the mixture is smooth.

Stir in the vanilla extract.

Divide the melted chocolate into two bowls. Add a few drops of pink food coloring to one bowl and mix until you achieve the desired shade of pink.

Drizzle the pink chocolate over half of the popcorn and the white chocolate over the other half.

Using a spatula or your hands, gently mix the popcorn to coat evenly with the chocolate.

Add sprinkles if desired, and let the popcorn set at room temperature until the chocolate hardens.

Once set, break up any large clusters and serve.

For a different flavor profile, try using dark or milk chocolate instead of white chocolate. You can also experiment with different colors of food coloring to match a specific theme or holiday. Adding a pinch of sea salt to the chocolate before drizzling can create a sweet and salty contrast. For a nutty twist, toss in some roasted almonds or pecans with the popcorn before coating with chocolate.