Line two large baking sheets with parchment paper and set aside.

Heat a large heavy-bottomed pot over medium heat. Add the vegetable oil and three popcorn kernels; cover.

When those kernels pop, add the remaining popcorn kernels in an even layer, cover, and gently shake the pot as the kernels pop.

Remove from heat once popping slows to 2–3 seconds between pops. Pour the popped popcorn into one of the prepared baking sheets, removing any unpopped kernels.

Sprinkle the crushed pretzels and a pinch of sea salt evenly over the popcorn.

In a medium microwave-safe bowl or double boiler, combine the white chocolate chips, pink candy melts (if using), butter, and marshmallows.

Microwave in 20–30 second bursts, stirring between each, until fully melted and smooth.

Add vanilla and the freeze-dried strawberry powder or jam if desired, stirring vigorously until glossy and slightly cooled.

Drizzle the warm chocolate-marshmallow mixture over the popcorn and pretzels and fold gently to coat evenly.

Sprinkle the heart sprinkles and crushed conversation hearts over the top, pressing them in gently.

Option 1: Bake for 8–10 minutes, stirring halfway through to add crunch.

Option 2: Let the coated popcorn sit at room temperature for 20–30 minutes or chill in the fridge for 10–15 until set.

Once set, break into clusters and transfer to a serving bowl or gift jars.