Funfetti Popcorn Recipe for 12 Servings

Instructions:

1. Pop the kernels. Use your preferred method to pop 1/2 cup unpopped popcorn kernels. Note: Shake the bowl to let unpopped old maids sink to the bottom; remove them so no one breaks a tooth.
2. Salt the base. Toss the warm popcorn with 1/2 tsp fine sea salt in a massive bowl. Note: Salting while warm helps the grains adhere to the crannies of the corn.
3. Prep the landing zone. Line a large rimmed baking sheet with parchment paper. Ensure the surface is completely dry and flat.
4. Melt the white chocolate. Combine 12 oz white chocolate chips and 1 tbsp refined coconut oil in a glass bowl. Note: Microwave in 30 second bursts, stirring between each, until 80% melted, then stir until smooth.
5. Incorporate the flavor. Whisk 1/3 cup Funfetti cake mix into the melted chocolate. Stir until the mixture is glossy and no dry streaks remain.
6. Coat the corn. Pour the cake batter mixture over the salted popcorn in a slow stream. Note: Work quickly as the chocolate will begin to set once it hits the cooler popcorn.
7. Fold gently. Use a large spatula to turn the popcorn over itself. Continue until every kernel is shimmering with a thin layer of white.
8. Add the color. Sprinkle 1/4 cup rainbow jimmies sprinkles over the wet popcorn. Note: Don't over mix once the sprinkles are in, or the colors might bleed into the white chocolate.
9. Spread and set. Empty the bowl onto your prepared baking sheet in a single layer. Let it rest for at least 20 minutes until the chocolate is firm to the touch.
10. Break and serve. Once set, gently break up any large clumps with your hands. The popcorn should feel dry and have a distinct snap.