Valentine's White Chocolate Popcorn

Bright, crunchy, and candy-speckled, this White Chocolate Popcorn is a festive treat perfect for celebrations, made in under 30 minutes.

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Heat a 3–4 quart pot over medium-high heat with 15 ml (1 tbsp) neutral oil and 2 kernels; cover and wait for those test kernels to pop, about 2–3 minutes. Add the remaining popcorn kernels, cover, and shake the pot gently as they pop; remove from heat as popping slows to 2–3 seconds between pops.
While the popcorn is still warm, drizzle 5–10 ml (1–2 tsp) oil over it and sprinkle 1/2 tsp fine salt; toss gently for 20–30 seconds to distribute.
Place white chocolate chips and coconut oil in a microwave-safe bowl and microwave in 20-second bursts, stirring until smooth — about 1–1½ minutes total.
Return the popcorn to the large bowl and drizzle half the melted chocolate over it, tossing to coat mostly evenly; repeat with the remaining chocolate.
Spread the coated popcorn on a parchment-lined baking sheet. Sprinkle with M&M candies and sprinkles while chocolate is still tacky. Let cool completely at room temperature, about 20–30 minutes.

For dairy-free versions, use a vegan white chocolate and omit coconut oil. If your popcorn gets chewy, ensure it cools uncovered after popping.