I’m hooked on two things at the moment: flavored popcorn and Homeland. Combining the two is pretty much the greatest thing ever! Over the summer, my family found a woman in Michigan who makes the best homemade carmel corn. I was so addicted my mom had to mail me a bag after I went home to Seattle. Then there’s the chocolate popcorn at a vintage movie theater in Seattle, Cinerama. I once ordered a large tub, took it home and ate stale chocolate popcorn for days! Now that Christmas is near, I wanted to put a holiday twist on my favorite salty/sweet treat. Enter my newfound love affair with Peppermint White Chocolate Popcorn!
This treat is so easy to make and it’s pretty much fool proof. I promise, you’ll be munching on a bowl in front of your television before you know it. The best news is, you don’t have to use the stove to melt your chocolate, you can do it right in the microwave and it’s ready in a snap. Holla for no baking!
For this recipe, I used a bag of seasonal “Andes Peppermint Chips” that I found in the store and melted them it with a bag of white chocolate chips. If you can’t find the “Andes,” you can always use all white chocolate and crush up candy canes to get the same color and flavor!
The hardest thing about making this snack… will be sharing! Self control, It’s time to step up to the plate! I made a big batch of this popcorn tonight and I plan to fill some cute christmas cellophane baggies so I can pass them out to co-workers tomorrow. It would also be great as a homemade Christmas gift to send to family and friends.
Now, if only Netflix would find a way to deliver my next Homeland DVD in the time it takes to pop popcorn…
More holiday treats:
Alea’s peppermint bark chex mix
White Chocolate and M&M Popcorn
2 Bags of Natural or Salted Popcorn (not buttered)
2 cups of Almonds
1 cup of Andes Peppermint Crunch Baking chips (or 6 crushed candy canes)
1 cup of white chocolate baking chips (or 2 cups if no peppermint chips)
1/2 teaspoon of vegetable oil
1. Pop your bags of popcorn according to directions and set aside.
2. In a microwave safe bowl, melt your peppermint and white chocolate chips and oil in 30 second intervals – stirring in between.
3. Empty one bag of popcorn and one cup of almonds into a large mixing bowl. Drizzle half of your chocolate mixture over the popcorn in intervals while mixing with your hands to make sure the kernals are evenly coated. A thin layer of chocolate is best so the popcorn doesn’t get soggy.
4. Spread the popcorn/almonds onto a cookie sheet over wax paper and put in the refrigerator to allow the chocolate to harden.
5. Repeat steps 3 and 4 with the remaining popcorn, almonds and chocolate.
6. It takes about 10 minutes to cool the chocolate and then… it’s ready to eat.
7. Best if eaten immediately or store in an air tight container.
Linked up at: One Creative Weekend