Description
Delicious and festive Candy Cane Popcorn combines air-popped popcorn coated in smooth white chocolate and sprinkled with crushed candy canes for a perfect holiday treat.
Ingredients
Scale
Popcorn
- 1/2 cup popcorn kernels
Coating
- 1 1/2 cups white chocolate wafers
- 1/3 cup crushed candy canes (about 4 regular sized candy canes)
Instructions
- Pop the popcorn: Use an air popper to pop the 1/2 cup of popcorn kernels until fully popped and fluffy.
- Crush the candy canes: Place several candy canes in a food processor or blender and grind them into fine pieces.
- Melt the white chocolate: Melt the white chocolate wafers by microwaving them at half power in 30 second intervals, stirring well after each interval until the chocolate is fully melted and smooth.
- Coat the popcorn: Pour the melted white chocolate over the popped popcorn and stir gently to evenly coat all the kernels.
- Add crushed candy canes: Sprinkle the crushed candy canes over the coated popcorn and gently mix to distribute them throughout.
- Set the coating: Let the popcorn sit for about 1 hour to allow the white chocolate to set completely.
- Store properly: Store the Candy Cane Popcorn in an airtight container to keep it fresh for 5 to 7 days.
Notes
- You can substitute white chocolate wafers with white chocolate chips, though they may not be as white.
- This recipe is a cherished family tradition passed down from the author's mother-in-law.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 5 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
