Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

White Chocolate Popcorn Crunch

White Chocolate Popcorn CrunchSmooth white chocolate candy studded with dried cranberries, toasted slivered almonds and crispy popcorn.

Recipe Ingredients:

5 cups popped popcorn
1/2 cup dried sweetened cranberries
1/2 cup toasted slivered almonds
12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
1 to 2 tablespoons vegetable shortening, as needed (do not use butter, margarine, spread or oil)

Cooking Directions:

  1. Line a baking pan with foil or wax paper; set aside.
  2. Place popcorn, cranberries and almonds in a large bowl; set aside.
  3. Melt chocolate in a double boiler over barely simmering water, stirring until smooth, or melt according to package directions. (If chocolate is not smooth after melting, stir in 1 to 2 tablespoons shortening until mixture is smooth and loose enough to coat popcorn.)
  4. Pour chocolate mixture over popcorn mixture and stir to coat.
  5. Spread onto prepared pan; allow to cool completely.
  6. When chocolate is cooled and set, break into chunks for serving.
  7. Store in an airtight container at room temperature.

Makes 1 pound.

For White Chocolate Peppermint Popcorn Crunch: Omit cranberries and almonds. Stir in 1 cup crushed hard candy peppermints after chocolate is melted.

Recipe and photograph provided courtesy of The Popcorn Board.