Instructions:
- Pop the kernels using your preferred method. Transfer the hot, popped corn immediately to a very large mixing bowl and sprinkle evenly with the salt. Toss gently to distribute.
- Place the freeze-dried cherries or raspberries in a small zip-top bag and gently crush them into small, jagged pieces using a rolling pin.
- Melt the white chocolate chips and the green candy melts separately until smooth, using a double boiler or microwave in short intervals.
- Once melted, stir the sweetened condensed milk and vanilla extract into the green chocolate mixture only, until fully incorporated.
- Pour the green coating mixture evenly over the salted popcorn. Gently but thoroughly toss using a rubber spatula until most of the popcorn is lightly coated.
- Drizzle the melted white chocolate (plain) over the green popcorn. Immediately sprinkle the crushed freeze-dried fruit and the green sprinkles over the mix.
- Toss very briefly—just enough to distribute the red/pink fruit pieces and the plain white drizzle without completely overwhelming the green base.
- Spread the coated popcorn onto a baking sheet lined with parchment paper in a single, thin layer. Allow to cool completely at room temperature or in the refrigerator until the coating is firm (about 20-45 minutes).
- Once fully set, break the mixture into manageable clusters and serve immediately or store in an airtight container.