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.

Course Appetizers & Snacks

Cuisine American

Keyword peppermint, popcorn, snack, white chocolate

Prep Time 25

Additional Time 5

Total Time 30

Servings servings

Calories 221

Author Laurie McNamara

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.