Source: I’ve been making this popcorn treat for years, but recently found some good addition ideas at She Wears Many Hats.
Yield: about 8 cups
I have friends that I get together with once a month, and this week it was my turn to host. Since my lunch of pasta salad with italian dressing and crescent roll knots with garlic butter was slightly less than impressive, I figured I could wow them with a table snack. I love white chocolate popcorn, and I loved Amy’s ideas for souping it up and making it a little more… well, fun.
My local grocery store did not carry the colored candy melts, and I was far too lazy to hit a second store, so I just got the plain old white variety and added food coloring. I was pretty generous with the red food coloring. You can do that when you buy it in bulk, like I do.
I melted the chocolate in a glass bowl in the microwave, in 30-second increments, stirring after each 30 seconds. Meanwhile, I popped the popcorn in my handy dandy air popper. Once I had the popcorn popped and the chocolate melted and colored, I combined them using a giant bowl and a very long handled wooden spoon.
I love the way these nonpareils look… so festive. Holiday sprinkles would be cute, too. I used about half the bottle.
It needs some time to set before you dig in. I gave it about 30 minutes in the fridge, but if you’re short on time, the freezer would do.
Finally, I moved the finished product into a much cuter glass bowl, and served.
My friends loved it! So did my kids. When I took my first taste of the finished product, I half expected it to taste like cherry, or peppermint, or something. That made me want to try it with some extract. Which now gives me a good reason to make it again! (As if I needed one!)
- About 8 cups popped popcorn
- About ⅔ pound white chocolate candy melts
- Several drops food coloring (optional)
- Sprinkles or Nonpareils
- Using a glass or microwave safe bowl, melt candy in the microwave in 30-second increments, stirring between each, until completely melted.
- Add food coloring to desired color.
- While still warm, pour melted chocolate over popcorn in a large bowl, and use a long-handled wooden spoon to stir until well coated.
- Add sprinkles or nonpareils and stir.
- Refrigerate about 30 minutes to set.
If you enjoy this recipe, you might also enjoy:
Reese’s Peanut Butter Cup Popcorn by Two Peas & Their Pod
Brown Sugar Popcorn by Dine & Dish
Sweet Popcorn Glaze by Jen’s Favorite Cookies