Creating Easter Treats

Growing YearsWith Easter arriving this month, it is a perfect time for creating. This sweet and salty popcorn treat is perfect for snacking. For younger children, talk about colors, textures and shapes. Older children can practice following written directions with your supervision and help.

Salted Caramel Easter Popcorn

Yield: about 8 cups popcorn

Prep time: 10 minutes

Cook time: 12 minutes


6 cups plain popped popcorn

2 cups coarsely chopped salted pretzels

1 cup granulated sugar

1/2 teaspoon sea salt, plus more for sprinkling

1/4 cup water

1/3 cup heavy cream

1/2 teaspoon vanilla extract

1 cup miniature marshmallows

Drop of red food coloring-if you want to make the popcorn pink for Easter

1 1/2 cups Easter pretzel M&M’s ( you can add other Easter candy such as robin eggs or mini Cadbury eggs)


In a large bowl, combine popcorn and pretzels. Set aside.

In a medium saucepan, bring sugar, 1/2 teaspoon salt, and water to a boil over medium high heat. Boil, undisturbed, until mixture is amber in color, for about 8-12 minutes.

Remove pan from heat and slowly pour in the heavy cream. Be careful because the mixture will bubble up.

Stir until smooth and add vanilla extract, marshmallows, and drop of red food coloring. Stir until marshmallows are melted and mixture is smooth.

Pour caramel mixture over popcorn and pretzels and gently stir with a rubber spatula until popcorn is well coated.

Stir in the pretzel M&M’s and any other candy.

Transfer mixture to a large baking sheet and sprinkle with sea salt. Let cool completely.