Chocolate Mint Popcorn Food

WHITE CHOCOLATE & PEPPERMINT CHRISTMAS POPCORN BALLS RECIPE

Steps:

• Place popped popcorn in a large bowl with room for mixing. Line a large baking sheet with wax paper or parchment paper.
• In a saucepan over low heat, melt butter. Add marshmallows and white chocolate chips to the butter. Melt marshmallows and white chocolate chips over low heat, stirring constantly. When marshmallows and chocolate chips are melted (it's okay if you have small piece of chocolate that haven't melted), remove from heat and stir in peppermint extract.
• Drizzle about 1/3 of the chocolate/marshmallow mixture over the popcorn and work quickly to fold it together with a rubber or silicone spatula. Repeat with the remaining mixture in two batches, again working quickly to combine the chcoolate/marshmallow mixture with the popcorn. Sprinkle some of the crushed peppermint over the popcorn and combine with the popcorn. Repeat with the remaining peppermint until it has been somewhat evenly distributed among the popcorn.
• Grease hands with a small amount of butter. At this point, the coated popcorn should still be very warm, but cooled enough to be safe to shape into balls. Shape into approximately 3″ popcorn balls. Do not press the popcorn together too firmly, you want to press together just enough so that the popcorn holds its shape.
• Place popcorn ball on prepared baking sheet. Immediately insert a paper straw or stick into the center of the popcorn ball, pushing it all the way down until it reaches the opposite end. If desired, press or roll popcorn balls into a bit of additional crushed peppermint.

CHOCOLATE-MINT POPCORN

Steps:

• Place popcorn in a large bowl. In a small saucepan, melt mints and butter over medium-low heat; stir until smooth. Pour over popcorn; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in an airtight container.

CHOCOLATE-PEPPERMINT POPCORN

Steps:

• Microwave 1 cup white chocolate chips with 1 tablespoon shortening in a microwave-safe bowl, stirring every 30 seconds, until melted, 2 to 3 minutes. Repeat in a separate bowl with 1 cup semisweet chocolate chips and 1 tablespoon shortening. Spread 6 cups popcorn on a baking sheet and drizzle with both chocolate mixtures. Sprinkle with 1/4 cup roughly chopped peppermint candies and a pinch of kosher salt. Let harden, about 1 hour, then break into pieces.

MINT CHOCOLATE CHIP POPCORN

Steps:

• Preheat oven to 325°F and line a baking sheet with a silicone mat or parchment paper. Place popcorn in a large bowl.
• In a small pot, combine honey and butter or coconut oil over low heat, and stir until melted and smooth.
• Remove from heat and stir in vanilla, mint extract and food coloring (if using).
• Drizzle mixture over popped popcorn and gently stir until evenly coated. This may take a couple of minutes to ensure the glaze is evenly distributed.
• Spread popcorn into a single layer on prepared baking sheet.
• Bake for 5 minutes, remove from the oven and stir, then spread back out into a single layer.
• Return to the oven and bake in 3 minute intervals, stirring each time until the popcorn is nearly dry. You will probably need two or three more 3 minute intervals. Be careful to avoid burning the popcorn.
• Remove from the oven, let cool for a couple minutes, then use a spatula to push the popcorn pieces close together. Carefully sprinkle the chocolate chips over the popcorn, trying to keep most of it on the popcorn and not falling through and landing on the baking sheet (some will, which is okay). The chips will slightly melt and adhere to the popcorn.
• Allow to cool completely, until the chocolate chips have resolidified. Popcorn will continue to harden as it cools. Store in an airtight container, if it lasts that long.

DARK CHOCOLATE PEPPERMINT POPCORN

Steps:

• Line two cookie sheets with parchment paper or foil. Spread popcorn in a single layer.
• Put the chocolate chips in a microwave safe container and microwave for 30 seconds. Pull out and stir. Microwave for another 30 seconds. Pull out and stir again. The chocolate should be melted at this point. If it's not, microwave for another 10 seconds. Repeat until it's soft and drizzly.
• Using a large spoon, drizzle the chocolate over the popcorn using fast motions creating thin lines of chocolate.
• While the chocolate is still warm, sprinkle the peppermint and sprinkles over the top.
• Allow chocolate to re-harden before moving. You can pop the trays in the freezer to speed up the process.

WHITE CHOCOLATE PEPPERMINT POPCORN BARK

Steps:

• Cover a baking pan with foil or wax paper; set aside.
• Place popcorn in a large bowl; set aside.
• Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions.
• Stir in crushed peppermints after chocolate is melted.
• Pour chocolate mixture over popcorn mixture and stir to coat.
• Spread onto prepared pan; allow to cool completely.
• When chocolate is cooled and set, break into chunks for serving.
• Store in an air-tight container at room temperature.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Pop the microwave popcorn according to the package directions and discard any unpopped kernels. Place the popped corn in a large bowl or roasting pan.
• Add crushed candy canes and crushed Oreo Mint Creme Chocolate Sandwich Cookies to the popcorn and stir gently .
• Melt the vanilla candy coating according to the package directions. When completely smooth, stir in 1 teaspoon peppermint extract.
• Pour the mixture over the popcorn and stir gently with a rubber spatula until the popcorn is coated.
• Pour the popcorn onto a wax paper-lined cookie sheet and let sit until the melted candy coating hardens.
• Break into pieces and store in a tightly sealed container at room temperature.