Jelly Bean Popcorn

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This Jelly Bean Popcorn is fondly dedicated to my mother, the Queen of Jelly Beans.  She LOVES them, and she now has my daughter hooked also (handy for bribes for sure!).  This popcorn is a great sweet treat for Easter.  It looks so impressive, but is really easy to make!  It makes a great gift when put into a pretty cellophane bag, a basket, or a cute container.  You may find yourself making more than one batch before the Easter Bunny hops into town.  Know what I mean, jelly bean??

Jelly Bean Popcorn

Yields: 6-7 cups

INGREDIENTS

6 cups of popped popcorn – plain (Do not use any butter, but I do prefer a bit of table salt as it plays well with the sweet)

1/3 cup Wilton lavender candy melts

1/3 cup Wilton orange candy melts

1/3 cup Wilton bright pink candy melts

2/3 cup regular size OR mini jelly beans.  We used regular size.

Rainbow nonpareil sprinkles

DIRECTIONS

1.   Line a large cookie sheet with wax paper or parchment paper.

2.   Pour the popcorn onto the cookie sheet, in a single layer, removing any unpopped kernels.

3.   In a microwave safe bowl, microwave the lavender candy melts for 45 seconds on low power. Stir until melted and smooth, repeating the microwave heating in 15 second intervals.  DO NOT OVERHEAT the chocolate unless you want a burned and nasty mess on your hands.  If you do burn the chocolate, start over.  It is ruined.  Don’t use anything over 30% to heat the chocolate, I beg you.  You can also use a double boiler to heat your chocolates if you prefer.

4.   Drizzle the melted lavender chocolate all over the popcorn.

5.   Sprinkle half of the jellybeans on top of the melted chocolate.

6.   Before the chocolate sets, sprinkle 1/3 of the rainbow nonpareil’s on top of the popcorn.

7.   Melt the orange candy melts.  Drizzle the melted chocolate over any spots on the popcorn not covered in lavender. Sprinkle 1/2 of the remaining nonpareil’s on top of the melted orange chocolate.

8.   Melt the pink candy melts. Drizzle the melted chocolate all over the popcorn.

9.   Sprinkle the remaining jelly beans on top of the melted pink chocolate.

10.  Before the pink chocolate hardens, sprinkle the remaining nonpareil’s on top.

11.   Chill for 20 minutes to allow all of the chocolates to harden, and to make handling it easier.

12.   Break into pieces and ENJOY!!

*Store in an airtight container up to 2 weeks.  It will not last that long before getting eaten, though.

See MORE RECIPES from Couponista Queen

 


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  1. Crystal Anderson

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