Line a large baking sheet with parchment paper and set aside.
Microwave the popcorn in a popcorn maker for about 2 to 2.5 minutes. Then, spread the popcorn out onto the baking sheet and let it cool for a few minutes, just until you can safely handle the kernels.Separate out and discard any unpopped kernels.
Then, melt the white chocolate chips in the microwave in 30 second intervals, stirring vigorously every 30 seconds to encourage even melting.Immediately add green food coloring and stir to combine.
Pour the chocolate over the popcorn and gently stir to coat the popcorn evenly. Then, spread the popcorn out into a single layer and let it set at room temperature for at least 1 hour.
Finally, gently separate any large chunks of popcorn into smaller pieces and serve, or store for up to 1 week.
Notes
Popcorn: We like to buy kernels and pop them in our glass microwaveable popcorn popper. But you can also use traditional microwave popcorn for this recipe!Food coloring: We recommend using oil-based food coloring if possible, since water-based colorings will cause the chocolate to seize. If you don't have any, you can still use water-based coloring - just note that the chocolate will be more difficult to stir into the popcorn. *Check out the FAQs section in our blog post above for what to do if your chocolate seizes!Storing: Chocolate covered popcorn stays good for up to 1 week stored in an air-tight container at room temperature. It tastes best when it's fresh, though, so we recommend enjoying it within a few days.Variations: There are so many creative ways you can customize this recipe to make it festive for your St. Patty's Day parties! Check out our blog post above for some ideas.