Grinch Popcorn Mix
This Grinch Popcorn Mix is a fun, no-bake sweet-and-salty holiday snack: green candy-coated popcorn with pretzels, marshmallows, red and green candies, and little red hearts. Perfect for Grinch movie night, classroom parties, or easy edible gifts.
Ingredients
- 10 cups popped popcorn plain or lightly salted; remove unpopped kernels
- 2 cups mini pretzel twists or pretzel sticks can break larger pretzels into bite-size pieces
- 12 oz green candy melts about 2 cups; or white chocolate chips plus green oil-based coloring
- 1 tablespoon coconut oil or vegetable oil plus more as needed to thin the coating
- 1 cup mini marshmallows
- 1 cup red and green chocolate candies such as M&M’s or similar candy-coated chocolates
- 2-3 tablespoons red heart sprinkles
- 2 tablespoons Christmas sprinkles or nonpareils optional, for extra color and crunch
- 1/4 teaspoon fine sea salt optional, but recommended, to balance sweetness
Instructions
- Line one large or two medium baking sheets with parchment paper. Spread the popped popcorn and pretzels out in an even layer. Pick out and discard any unpopped kernels so no one bites into a hard piece.
- Sprinkle the mini marshmallows evenly over the popcorn and pretzels. Leave the chocolate candies and sprinkles off for now so they don’t melt when the warm coating is added.
- In a microwave-safe bowl, combine the green candy melts and coconut oil or vegetable oil. Microwave on 50% power for 30 seconds, then stir. Continue microwaving at 20–30 second intervals at 50% power, stirring after each, until the mixture is smooth and pourable. If it seems too thick, stir in an additional 1/2–1 teaspoon of oil at a time until it drizzles easily.
- Working fairly quickly, drizzle the melted green candy coating over the popcorn, pretzels, and marshmallows. Use a spatula or clean hands to gently toss the mixture, coating as much as possible. It’s fine if a few white pieces remain for contrast.
- While the green coating is still wet, immediately sprinkle the red and green chocolate candies, red heart sprinkles, and any Christmas sprinkles or nonpareils evenly over the surface. Try to distribute the hearts so most clusters will have at least one.
- Lightly sprinkle the fine sea salt over the mixture to enhance the sweet flavors and balance the richness.
- Allow the Grinch Popcorn Mix to sit at room temperature for 15–20 minutes, or until the candy coating has fully hardened. If your kitchen is very warm, you can place the trays in the refrigerator for about 10 minutes, but avoid chilling much longer to prevent condensation and stickiness.
- Once the coating is set, break the popcorn mix into large clusters. Serve in a large bowl, arrange in individual cups, or portion into clear bags and tie with ribbon for gifting.
- Store leftover Grinch Popcorn Mix in an airtight container or zip-top bags at room temperature for 3–4 days. Keep away from heat and humidity to prevent the coating from getting sticky. For make-ahead, prepare 1–2 days before serving for best texture.
Notes
Variations: Add a white chocolate drizzle over the top for extra sweetness and contrast. For a peanut crunch version, mix in salted peanuts or peanut M&M’s (avoid for allergy-sensitive groups). For a peppermint twist, sprinkle finely crushed candy canes over the wet coating. For a “snowstorm” look, add extra mini marshmallows and white sprinkles. Use dairy-free chips and vegan candies for a dairy-free friendly version. For younger kids, reduce the amount of hard candies and add more mini marshmallows or small soft gummies.
Storage: Keep at room temperature in an airtight container for up to 3–4 days. You can freeze for up to 1 month, but the popcorn may soften as it thaws; if freezing, press out excess air, freeze flat, and thaw in the sealed bag at room temperature before serving.
Tips: Don’t overload the sheet pan—two thinner layers coat more evenly than one deep pile. Use fresh popcorn, not stale. If it feels easier, work in two bowls and divide the coating between them. Candy melts give a brighter green and are easier to work with than white chocolate plus coloring.
Storage: Keep at room temperature in an airtight container for up to 3–4 days. You can freeze for up to 1 month, but the popcorn may soften as it thaws; if freezing, press out excess air, freeze flat, and thaw in the sealed bag at room temperature before serving.
Tips: Don’t overload the sheet pan—two thinner layers coat more evenly than one deep pile. Use fresh popcorn, not stale. If it feels easier, work in two bowls and divide the coating between them. Candy melts give a brighter green and are easier to work with than white chocolate plus coloring.
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