White Chocolate Peppermint Popcorn is so easy and delicious! Air-popped popcorn coated in white chocolate and peppermint candy dust. A perfect, quick and festive treat! Yields about 8 cups.

White Chocolate Peppermint Popcorn

This is your friendly reminder to make White Chocolate Peppermint Popcorn this holiday season.

Really it’s so easy and so much fun – especially if making it with kids. And it’s the perfect sweet treat to have on hand during the holidays when you’re in the mood for something sweet.

White Chocolate Peppermint Popcorn

One thing is for sure, this holiday popcorn should come with a warning label because it’s extremely addictive.

ingredients for White Chocolate Peppermint Popcorn

To Make White Chocolate Peppermint Popcorn You Will Need:

  • candy canesOr use peppermint hard candies.
  • popcorn kernelsI use white popcorn kernels for this recipe.
  • white chocolateThe candy melts are so easy, however chocolate chips or chopped chocolate (bars) would also work.
  • fine saltAdds a little something-something and balances all the sweet.

peppermint candy canes in food processor

In the bowl of a mini food processor break up and add about 6 candy canes. Secure the lid and process until they turn into fine candy cane dust. This will yield about 1/4 cup.

NOTE: I like to reserve 1 tablespoon to sprinkle over top at the end.

white popcorn kernels

For this recipe, it’s best to pop the popcorn kernels in an air popper. I searched amazon for the one I have and couldn’t find it so I linked to a similar one in the printable recipe. You’ll need 1/3 cup of white popcorn kernels.

air popped popcorn

Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.

Once popped it should be about 8 cups of popcorn.

white chocolate melts

Start with 16 ounces of white chocolate melts, white chocolate chips or you can chop up two 8 ounce bars of Ghirardelli white chocolate into pretty similar size pieces. Add them to a heat-safe bowl or large liquid measuring cup and follow the package directions for melting.

melted white chocolate

Stir until smooth and no lumps.

pour melted white chocolate over popped popcorn

While the chocolate is still warm, pour it over the pop corn.

gently toss to coat

Use a large rubber spatula and gently toss until the popcorn is evenly coated.

sprinkle with candy cane dust

Sprinkle with the candy cane dust.

gently toss to coat

Give that a gentle toss to coat as well.

spread on parchment lined rimmed baking sheet

Spread the white chocolate candy can popcorn onto a parchment or wax paper lined, rimmed baking sheet. And sprinkle with a pinch of fine salt.

White Chocolate Peppermint Popcorn

Let that sit until the chocolate has set.

White Chocolate Peppermint Popcorn

Break up any large clumps and prepare to fall in love.

White Chocolate Peppermint Popcorn

How To Store White Chocolate Peppermint Popcorn:

Once the chocolate has set, gently break up any large pieces and transfer to a gallon size resealable bag or air-tight storage container.

How Long Will White Chocolate Peppermint Popcorn Last?

If stored properly, it should last about 1 week. That’s if you don’t finish it before then. 😉

White Chocolate Peppermint Popcorn

Enjoy! And if you give this White Chocolate Peppermint Popcorn recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

White Chocolate Peppermint Popcorn

White Chocolate Peppermint Popcorn
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Yield: 12 servings

White Chocolate Peppermint Popcorn

Salty, sweet and peppermint-y popcorn! A delicious festive popcorn perfect for the holidays! Makes 6 cups or 12 (1/2 cup) servings.


  • 1/3 cup white popcorn kernels
  • 1/4 cup finely crushed candy canes, or about 6 candy canes
  • 16 ounces white chocolate melts, or use 15 ounce bag of white chocolate chips or 2 (8 ounce) bars
  • 1 pinch fine sea salt



  • Add broken up candy canes into the bowl of your mini food processor and process until they are somewhat of a fine dust.
    NOTE: I reserve 1 tablespoon of candy cane dust to sprinkle on top once spread out on the pan. This is optional of course.


  • Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.
  • Add the chocolate melts to a heat-safe bowl (or large liquid measuring cup) and follow the package directions for melting. Stir until smooth.
  • Pour the melted white chocolate over the popcorn and use a rubber spatula to gently toss it until the popcorn is evenly coated.
  • Sprinkle with candy cane dust and gently mix to coat once more.
  • Spread the popcorn on a parchment or wax paper lined baking sheet. Sprinkle with a small pinch of fine salt and reserved candy cane dust.
  • Let the chocolate set up on the counter or pop into the fridge for 10 to 15 minutes. Break up any large pieces and enjoy!


See blog post for storing instructions.
Serving: 4ounces, Calories: 221kcal, Carbohydrates: 26g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 38mg, Potassium: 121mg, Fiber: 1g, Sugar: 22g, Vitamin A: 11IU, Vitamin C: 0.2mg, Calcium: 75mg, Iron: 0.2mg