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  • Megan

white chocolate confetti popcorn

Updated: Jul 4

Need a sweet and salty snack for your New Year celebrations?

If you’re like me, you’re in the thick of a post-Christmas slump, and the last thing you want is to tackle yet another involved recipe. The answer? Pop some corn, sprinkle it with sea salt, coat it in white chocolate, and adorn it with sprinkles.

It’s sweet and salty, it’s colorful, and it can be made from a state of near total lethargy.


3 tablespoons coconut oil (divided)—vegetable oil works too

1/2 cup popcorn kernels

1/2 teaspoon sea salt

1 cup white chocolate chips

1/4-1/2 cup rainbow sprinkles 


  1. Pour 2 tablespoons oil and a few popcorn kernels into a large pot and cover the pot. Heat the oil over medium-high heat until at least one of the kernels pops.

  2. Uncover the pot and pour in the remaining kernels. Cover the pot again.

  3. When the kernels start to rapidly pop, partially uncover the pot so steam can escape. When the popping slows down, take the pot off the heat. Pour the popcorn into a mixing bowl and toss with the sea salt.

  4. Pour the white chocolate chips and 1 tablespoon oil into a microwave-safe bowl. Microwave the chocolate in 25-second intervals, stirring between each until the chocolate is melted and smooth.

  5. Pour the melted chocolate over the popcorn. Gently mix until all the popcorn is coated in chocolate.

  6. Spread the popcorn out onto a parchment-lined baking sheet. Before the melted chocolate sets, sprinkle the rainbow sprinkles evenly over the popcorn.

  7. Refrigerate the popcorn for five minutes to set the chocolate before serving.

1 Comment

Jan 05

My kind of snack!!😁

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