Ingredients
  • 1 4-ounce bag good quality white chocolate, coarsely chopped
  • 6 cups popped, lightly salted popcorn (no butter)
  • 1/4 cup rainbow sprinkles, divided
  • Kosher salt
Preparation

Place chocolate in a heatproof bowl set over a pot of simmering water (do not let the bowl touch the water). Cook, stirring frequently, until melted. 

Add the popcorn to an extra-large bowl (or divide between 2 large bowls) and spoon the melted white chocolate over it in batches, tossing to coat after each addition. Sprinkle with 2 tablespoons of the sprinkles and a pinch of salt, tossing to incorporate.


Line 2 baking sheets with aluminum foil and spread the popcorn out in a single layer. Sprinkle with the remaining 2 tablespoons sprinkles. Let stand until cooled and set, about 2 hours.

The popcorn is best served right away, but can be stored in a cold place or refrigerated (to keep the chocolate from melting) in an airtight container for 24 hours.