5 cups popped corn
1 (1 1/2 ounce) white chocolate candy bar, broken into small pieces, or 1/2 cup white-colored candy melts
1 tablespoon butter, melted
Salt, to taste
1/4 cup rainbow-colored coarse sparkling sugar
2 tablespoons pearl decoratifs
Place popcorn on two large cookie sheets lined with parchment or a baking mat. Heat the white chocolate melts in the microwave for one minute or until melted, stirring halfway though. Stir in the melted butter. Drizzle over the popcorn and mix with a spatula to coat; be careful, it will be very hot. Toss in the salt and sprinkles. Let cool completely, then break apart any large pieces that are stuck together.