Candy Cane Popcorn Mix Food

CANDY CANE POPCORN

Steps:

• Prepare baking sheets: Line 2 baking sheets with parchment paper or a large 15x21-inch sheet.
• Melt the chocolate: Add the white chocolate chips to a bowl and melt in the microwave for 1 minute stirring after 30 seconds. Stir until smooth and if not melted completely microwave in 15 second increments until smooth.
• Mix popcorn and coating: Place the popped popcorn on the prepared baking sheet(s). Stir about ½ cup of the crushed candy cane into the melted chocolate and pour over the popcorn. Toss the popcorn until thoroughly coated in the chocolate. Sprinkle remaining crushed candy canes over the popcorn.
• Cool and finish: Allow the popcorn to cool at room temperature. Break into pieces and serve or package up for gifts.

CANDY CANE POPCORN

Steps:

• Break the popcorn up into small pieces, then serve.

CANDY COATED POPCORN

Steps:

• Keep freshly-popped corn warm in large baking pan in 200°F oven.
• Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
• Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.

CANDY CANE POPCORN CRUNCH

Steps:

• Pop the popcorn kernels with an air popper.
• Place several candy canes in a food processor or blender, blend until finely crushed.
• Melt the dipping wafers according to package directions. (I place in a microwave safe bowl and heat at half power in 30 second intervals, stirring well after each interval. Continue doing this until fully melted).
• Pour the white chocolate over the popped popcorn, stir to coat. Add the crushed candy canes and gently mix.
• Let popcorn sit for 1 hour or so to let the white chocolate set. Store in an airtight container for up 5-7 days.

CANDY CANE POPCORN MIX

Steps:

• In a shallow roasting pan, combine popcorn, pretzels and cashews; set aside. In a heavy medium size saucepan, melt candy coating over low heat, stirring constantly, until smooth. Remove from heat. Stir in 1/2 cup of the crushed candy. Pour melted mixture over popcorn mixture. Stir gently to coat. Spread onto a large piece of foil. Sprinkle with remaining 1/2 cup crushed candy. Cool and break into pieces. Store in airtight container. Makes 24 servings.

CANDY CANE POPCORN CRUNCH

Steps:

• Pop popcorn.
• 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
• Make 24 cups of popcorn.
• This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
• Put candy canes into a food processor.
• Finely crush.
• Melt dipping wafers following the package instructions.
• I used the microwave instructions-- very simple& easy.
• Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
• Add melted dipping wafers to popcorn and stir to coat.
• A gentle hand is a good idea-- Add crushed candy canes and gently mix.
• Spread popcorn mixture onto paper lined cookie sheets.
• I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
• Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.
• Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).