Put a spin on a classic popcorn treat to create something colorful for your Easter table.

We’ve added sugar-free gelatin to our basic popcorn ball recipe for an egg-citing array of favors and colors. Try two or three of your favorite favors, mix in a handful of jellybeans and you’re in for a tasty, eye-popping treat. You won’t want to hide these eggs!

Hoppity Poppity Easter Eggs

Yield: 16 eggs

10 cups freshly popped popcorn

1 cup pastel colored jelly beans

1/4 cup butter or margarine

1 package (10 1/2 oz.) miniature marshmallows

1 package (3 oz.) blueberry, strawberry or lemon gelatin

Combine popcorn and jelly beans in large bowl; set aside.

Microwave butter and marshmallows in large glass bowl on HIGH for 2 minutes or until marshmallows are puffed.

Stir in gelatin. Pour marshmallow mixture over popcorn and jelly beans.

Mix lightly until coated.

Shape into 16 (2-inch) eggs with greased hands.

Make it a family project. Get creative with this hands-on sweet treat. Kids love the feeling of slippery, buttery hands, which you will need to prevent the popcorn from sticking to your hands. Unlike food coloring, the color of the gelatin does not come off on your hands. Choose a solid color and form into an egg shape. Decorate with jellybeans, if desired. Or, take a small amount of popcorn from each colored batch and mix together to create vivid masterpieces.

The nutritional bonus: Popcorn is a whole grain food and is a great way to add fiber to your diet. The gelatin in this recipe is a source of protein.

Popcorn Easter Baskets

Ingredients

3 quarts popped popcorn

4 tablespoons (1/2 stick) butter or margarine

3 cups miniature marshmallows

3 tablespoons (1/2 of a 3-ounce box) strawberry, lime, or lemon gelatin dessert mix

12 licorice twists (8-inches each)

1/2 cup shredded or flaked sweetened coconut

Green food color, or color of choice

Small candy-coated chocolate eggs or jellybeans

Equipment needed: 12-cup muffin pan

 

Directions

Spray a large mixing bowl lightly with cooking spray and place popcorn inside.

In a medium saucepan, melt butter over low heat. Stir in marshmallows and gelatin dessert powder until marshmallows are melted and mixture is smooth. Pour over popcorn and mix well until coated.

Spray hands with cooking spray and press firmly to form into 12 balls. Press each popcorn ball into well of muffin tin. Press firmly into muffin pan with the back of a spoon to form base of basket. Bend and press a licorice twist firmly into both sides of each basket. (If licorice seems thick, peel 2-3 strings from each piece).

Place coconut into re-sealable plastic sandwich bag. Sprinkle a drop of food color onto coconut and seal bag. Press bag to distribute color evenly. Sprinkle about 1 teaspoon of coconut onto each basket. Place a few candy eggs into each basket. Allow basket to set about 1 hour before gently removing baskets from muffin pan. (Removal can be made easier with the tip of a small knife applied to pan edge).

Serve immediately or wrap individually in plastic wrap for storage. Add a ribbon tie to plastic wrap as a decorative closure.

Notes

Preparation time: 35 minutes
Recipes courtesy of the Popcorn Board.