Craft:

Ingredients

Popcorn
Vegetable oil
White chocolate chips
Food coloring
Salt

Directions

Step 1: Pop up a batch of popcorn. I prefer to use the stove top method, but you could also use microwave popcorn if you must — just try to avoid the flavored kind. To make popcorn on the stove, I use a heavy cast-iron pot. Put in 1/2 cup of unpopped kernels and 3 tablespoons of vegetable oil, and shake it all up to coat. Heat over medium to medium-high heat with the cover cracked to let steam escape. Once the popping sounds stop, remove the pan from heat and let sit for a few minutes. You should end up with about 8 cups of popcorn.

Step 2: Sprinkle a bit of salt into the pot and shake it around (I prefer kosher salt flakes). Spread the popcorn over a baking sheet lined with wax paper. Pick out any unpopped kernels — we don't want anyone to break a tooth!

Step 3: Melt 6–8 ounces of white chocolate chips until smooth. You can use a double-boiler to melt them, or put them in the microwave for 30 seconds at a time on medium power, stirring after each round. Once the chips are smooth, add a few drops of food coloring, and stir to blend. I like to copy my pal Billie and use red food coloring to create pink chocolate, but you can use any color you like. You could even heat your chips in a few different bowls and use a different color in each!

Step 4: Use a spoon to drizzle and sprinkle the melted chocolate across the popcorn. Mix the popcorn around with your hands (or a couple of spoons if it's too hot) to distribute the chocolate. Place the baking sheet in the fridge for 20 minutes or so to allow the chocolate to harden. Now you're ready to serve and enjoy!