Crispy Leprechaun Popcorn Recipe with White Chocolate and Sprinkles
A playful and festive popcorn treat coated with crispy white chocolate and colorful sprinkles, perfect for celebrations and sweet cravings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1/2 cup (100 grams) popcorn kernels, fresh popped, no butter or salt added
- 6 oz (170 grams) white chocolate chips or bar (Ghirardelli or Callebaut recommended)
- 2 tablespoons (28 grams) unsalted butter
- 1/4 cup (30 grams) powdered sugar (optional)
- 1 teaspoon vanilla extract
- 1/3 cup (50 grams) festive sprinkles (green, gold, and white recommended)
- Pinch of sea salt flakes (optional)
Instructions
- Heat 2 tablespoons (30 ml) of oil in a large pot over medium-high heat. Add 1/2 cup (100 g) popcorn kernels and cover with a lid. Shake the pot occasionally to avoid burning. Once popping slows to 2-3 seconds between pops, remove from heat. Transfer popcorn to a large bowl, removing any unpopped kernels. (About 5-7 minutes)
- In a microwave-safe bowl, combine 6 oz (170 g) white chocolate chips and 2 tablespoons (28 g) unsalted butter. Microwave in 20-second bursts, stirring well in between until smooth. Alternatively, use a double boiler and stir until melted and glossy. (About 3-5 minutes)
- Stir 1 teaspoon vanilla extract and 1/4 cup (30 g) powdered sugar into the melted chocolate mixture. Whisk until smooth and slightly thickened.
- Immediately pour the white chocolate mixture over the popped popcorn. Use a spatula to gently fold and toss, making sure each kernel gets a light coating. Be careful not to crush the popcorn. (2-3 minutes)
- Quickly sprinkle 1/3 cup (50 g) festive sprinkles over the coated popcorn and fold gently again to distribute evenly. Work fast so the chocolate doesn’t harden too soon.
- Transfer the popcorn onto a parchment-lined baking sheet in a single layer. Sprinkle a pinch of sea salt flakes over the top for a little savory contrast. Let it cool completely at room temperature for about 20 minutes until crisp.
- Once cooled, gently break up any large clusters. Serve immediately or store in an airtight container.
Notes
Use a double boiler or microwave in short bursts to prevent white chocolate from burning. Work quickly when adding sprinkles before the chocolate sets. Let popcorn cool completely on parchment paper to maintain crispiness. For dairy-free, substitute butter with coconut oil and use dairy-free white chocolate. Store leftovers in an airtight container at room temperature; reheat briefly in a low oven if popcorn softens.
Nutrition
- Serving Size: About 1 cup (30 gram
- Calories: 165
- Sugar: 12
- Sodium: 50
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
Keywords: popcorn, white chocolate, sprinkles, St. Patrick's Day, crispy popcorn, festive snack, easy popcorn recipe