Pink Chocolate Popcorn with Pistachios

By Carolanne

This recipe is adapted from alittleyum.com.

Ingredients

• 8 cups popped popcorn (unpopped kernels removed)
• 3/4 cup chopped pistachios
• 8 ounces white chocolate, cut into small pieces
• Seeds scraped from 1 vanilla bean pod (optional)
• 2 to 3 drops red food coloring
• Coarse or kosher salt for sprinkling

Preparation

Step 1

Spread popcorn on a parchment-lined baking sheet. Sprinkle chopped pistachios over the top.

In a microwave-proof bowl, melt white chocolate in 30-second intervals, stirring each time until smooth. Stir in vanilla bean seeds, if using, and food coloring.

Drizzle over popcorn and toss until coated. Sprinkle with salt. Let chocolate coating harden at room temperature or in the fridge.