In a pot, melt the ½ cup of butter down. Throw in one kernel of popcorn and keep over medium heat until that kernel pops on medium high heat.

This is how you know the butter is hot enough and the rest of the kernels can be added to the pot.

After you have added the rest of the kernels, keep over medium heat with the lid on top and let sit until a few kernels begin to pop.

It will soon start rapidly popping and you want to shake the pan side to side while the kernels are popping to prevent the popcorn from burning.

As the pops begin to slow down, turn off the heat. Shake on the stove a bit longer while the rest of the lingering kernels pop.

Prepare a baking sheet with parchment paper.

Pour the popcorn on the baking sheet and spread evenly.

Melt the blue melting chocolate chips in the microwave at 30 second intervals until you mix and it is completely smooth.

Pour the melted chocolate in a piping bag or ziploc bag and snip the end.

Drizzle the chocolate all over the popcorn and immediately add the mermaid sprinkle mix on top of the still wet chocolate.

Place in the refrigerator or freezer for 10 minutes so the chocolate can harden.

Break apart the popcorn in pieces and serve!