Ingredients
Equipment
Method
- Line two large baking sheets with parchment paper. Place the popped popcorn in a very large, heatproof bowl, ensuring all unpopped kernels are removed.
- In a microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring between each, until smooth. Do not overheat.
- Pour the melted white chocolate over the popcorn and gently fold with a rubber spatula until evenly coated. Spread the mixture in a single layer on the prepared baking sheets.
- Immediately sprinkle the crushed peppermint candies and festive sprinkles over the popcorn before the chocolate hardens.
- Let the popcorn set at room temperature for about 1 hour or in the refrigerator for 10-15 minutes until the chocolate is completely firm. Once set, break into clusters and serve.
Nutrition
Notes
Storage: Store in an airtight container at room temperature for up to 1 week.
Tip: Ensure you remove all unpopped kernels from the popcorn before adding the chocolate to avoid any hard bites.
Variations: Feel free to mix in pretzels, nuts, or a drizzle of dark chocolate for extra flavor and texture.
Tip: Ensure you remove all unpopped kernels from the popcorn before adding the chocolate to avoid any hard bites.
Variations: Feel free to mix in pretzels, nuts, or a drizzle of dark chocolate for extra flavor and texture.
