-
1
For the candy canes: I added 12 candy canes into the bowl of my food processor and processed them until they were a fine dust.
-
2
You only need 1/4 cup so unless you have other uses for the candy cane dust then you can scale it down a bit and start with fewer candy canes.
-
3
For the popcorn: Start with 6 cups of non-buttered popcorn.
-
4
I popped mine on the stove top with coconut oil.
-
5
But if you have an air popper that would work too.
-
6
Pop according to your preferred method or package instructions.
-
7
Youll need 8 cups of plain popped popcorn (no butter).
-
8
In an extra large mixing bowl add the 8 cups of popped popcorn.
-
9
Sprinkle with a generous pinch of flaked sea salt and toss.
-
10
Add the chopped chocolate into a microwave safe measuring cup and heat slowly (15 second increments) until melted and smooth, about 45 seconds to a minute total depending.
-
11
Pour the melted white chocolate over the popcorn and toss it around until the popcorn is evenly coated.
-
12
Sprinkle with a quarter cup of candy cane dust and mix some more.
-
13
Spread the popcorn on a lined (I used a Silpat) baking sheet and let the chocolate set up.
-
14
I popped my cookie sheet in the fridge for 15 minutes before breaking it up.
-
15
Store in an air-tight container for 2-3 days, possibly longer.
-
16
But it didnt make it that far at my house!
