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Crispy Easter Popcorn Snack Mix

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A quick and easy homemade spring treat featuring crispy popcorn coated with a sweet glaze and pastel candy-coated chocolates, perfect for Easter celebrations and family gatherings.

Ingredients

Scale
  • 10 cups popped popcorn (about 1/2 cup kernels)
  • 1 cup pastel candy-coated chocolate eggs (like Cadbury Mini Eggs or similar)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 1/4 cup honey or light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped nuts (almonds or pecans), toasted
  • Optional: 1/2 cup mini pastel marshmallows

Instructions

  1. Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Pop the popcorn using your preferred method (air popper or stovetop). Transfer the popped popcorn to a large mixing bowl, removing any un-popped kernels. You want about 10 cups of fluffy popcorn.
  3. In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Once melted, stir in 1/2 cup packed light brown sugar, 1/4 cup honey (or light corn syrup), 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
  4. Bring the mixture to a gentle boil while stirring constantly to prevent burning. Let it boil for about 2 minutes without stirring—this helps create the perfect crispy coating. Be careful not to overcook; the sugar should be bubbly but not dark.
  5. Remove the saucepan from heat and pour the warm glaze evenly over the popcorn in the large bowl.
  6. Gently toss the popcorn with a wooden spoon or spatula to coat every kernel lightly. Be patient and thorough but gentle to avoid crushing the popcorn.
  7. Add 1 cup pastel candy-coated chocolate eggs and any optional mix-ins like nuts or mini marshmallows. Give the mix a final gentle stir to distribute goodies evenly.
  8. Spread the coated popcorn onto the prepared baking sheet in an even layer.
  9. Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even crisping and prevent clumps.
  10. Remove from oven and let cool completely on the baking sheet. The mix will crisp up further as it cools.
  11. Once cooled, break apart any large clusters and serve immediately or store in an airtight container.

Notes

Use low oven heat (250°F) to avoid burning the sugar glaze. Stir every 15 minutes during baking to prevent clumps. Remove un-popped kernels before coating. For vegan version, substitute butter with coconut oil and honey with maple syrup. Cool completely before storing to maintain crispness. Store in airtight container at room temperature for up to a week. Reheat at 300°F for 5-7 minutes to refresh crispiness.

Nutrition

Keywords: Easter snack, popcorn snack mix, crispy popcorn, spring treats, homemade snack mix, pastel candy, easy snack recipe

Find it online: https://blingbite.com/crispy-easter-popcorn-snack-mix-recipe-easy-homemade-spring-treats/