Description
Candy Cane Popcorn is a festive and delicious holiday treat featuring air-popped popcorn coated in smooth white chocolate and sprinkled with crushed candy canes for a refreshing peppermint crunch.
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: Using a popcorn air popper, pop 1/2 cup of popcorn kernels until fully popped and no un-popped kernels remain.
- Crush the candy canes: Place candy canes in a food processor or blender and pulse until finely crushed into small pieces.
- Melt the white chocolate: Transfer white chocolate wafers into a microwave-safe bowl and heat at half power in 30-second intervals, stirring thoroughly after each interval until the chocolate is fully melted and smooth.
- Combine popcorn and coating: Pour the melted white chocolate over the freshly popped popcorn and stir gently to evenly coat all the popcorn.
- Add crushed candy canes: Sprinkle the crushed candy canes over the coated popcorn and fold gently to distribute the candy pieces without crushing the popcorn.
- Set and store: Allow the coated popcorn to sit at room temperature for about 1 hour to let the white chocolate set and harden. Once set, store the Candy Cane Popcorn in an airtight container for up to 5-7 days.
Notes
- You can substitute white chocolate wafers with white chocolate chips, but wafers melt smoother and offer a brighter white color.
- This recipe was passed down from the author's mother-in-law, adding a sentimental holiday touch.
- Ensure the popcorn is air-popped to avoid added oils and keep the treat light and crispy.
- Use an airtight container to maintain freshness and crunchiness.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 2 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
