Pink and White Candy-Coated Popcorn Mix

National Food Day on October 24 invites playful American snack mixes like this pink-and-white candy-coated popcorn. White chocolate and pink candy melts cloak the kernels, studded with Good & Plenty and freeze-dried strawberries for sweet-tart movie-night crunch.

Serves 6 · 20 min prep · 5 min cook

Estimate for one serving

• 298 cal
• 3g protein
• 42g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 10 cups plain popped popcorn
• 12 oz white chocolate melting wafers
• 1 tsp coconut oil
• 1 1/4 cups Good & Plenty candy
• 4 oz pink candy melts
• 1 cup mini marshmallows
• 1/4 cup crushed freeze-dried strawberries
• 1/4 tsp fine sea salt

Instructions

1. 1Spread the popped popcorn on two large parchment-lined sheet pans, picking out any unpopped kernels so every bite stays tender.
2. 2Roughly chop half the Good & Plenty; leave the other half whole for big candy pops in the finished mix.
3. 3Melt the white chocolate wafers with the coconut oil in a microwave-safe bowl in 20-second bursts, stirring until completely smooth and pourable.
4. 4Drizzle most of the melted white chocolate over the popcorn and toss gently with two spatulas until the kernels look lightly coated and glossy.
5. 5While the coating is still wet, scatter the chopped Good & Plenty, whole Good & Plenty, mini marshmallows, and freeze-dried strawberries over both pans. Toss once more so candy sticks to the chocolate.
6. 6Melt the pink candy melts until fluid. Drizzle in thin ribbons across both pans so you get bold pink streaks against the white coating.
7. 7Sprinkle the sea salt evenly over the warm mix. Let everything set at room temperature 25 to 35 minutes until the coatings are hard and no longer tacky.
8. 8Break the popcorn into big clusters with your hands. Transfer to a wide serving bowl or individual treat bags for sharing.
9. 9Taste a cluster and adjust with a tiny extra pinch of salt if you want more sweet-salty contrast. Serve the same day for maximum crunch.
10. 10Store any leftovers in an airtight tin at cool room temperature so the candy coating stays snappy and the popcorn does not soften.