White Chocolate Peppermint Popcorn

1. 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. 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. 3

   For the popcorn: Start with 6 cups of non-buttered popcorn.

4. 4

   I popped mine on the stove top with coconut oil.

5. 5

   But if you have an air popper that would work too.

6. 6

   Pop according to your preferred method or package instructions.

7. 7

   Youll need 8 cups of plain popped popcorn (no butter).

8. 8

   In an extra large mixing bowl add the 8 cups of popped popcorn.

9. 9

   Sprinkle with a generous pinch of flaked sea salt and toss.

10. 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. 11

    Pour the melted white chocolate over the popcorn and toss it around until the popcorn is evenly coated.

12. 12

    Sprinkle with a quarter cup of candy cane dust and mix some more.

13. 13

    Spread the popcorn on a lined (I used a Silpat) baking sheet and let the chocolate set up.

14. 14

    I popped my cookie sheet in the fridge for 15 minutes before breaking it up.

15. 15

    Store in an air-tight container for 2-3 days, possibly longer.

16. 16

    But it didnt make it that far at my house!

* Per serving · 4 servings · Values may vary.