DARK CHOCOLATE PEPPERMINT POPCORN
My Dark Chocolate Peppermint Popcorn recipe is a crowd-pleasing and completely addictive holiday snack that's perfect for watching your favorite Christmas movie. This healthy snack is the perfect combination of salty, sweet, and minty. Enjoy it with your family or share it as an edible gift!
Provided by Julie Wunder
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 233 kcal, Carbohydrate 31 g, Protein 5 g, Fat 10 g, SaturatedFat 9 g, Cholesterol 1 mg, Sodium 34 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
CHOCOLATE-PEPPERMINT POPCORN
Provided by Food Network Kitchen
Time 1h15m
Yield 4 cups of popcorn
Number Of Ingredients 0
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.
WHITE CHOCOLATE PEPPERMINT POPCORN
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with waxed paper.
- Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside.
- Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth.
- Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like.
- Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.
PEPPERMINT POPCORN
Steps:
- In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. If desired, sprinkle with nonpareils. When hardened, break apart. Store in an airtight container.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
DARK CHOCOLATE PEPPERMINT BARK
Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them if you wish. Be sure to use real peppermint oil (not extract) so your chocolate won't seize into a big clump. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
WHITE CHOCOLATE PEPPERMINT POPCORN BARK
Found this today on www.popcorn.org. It looks like a winner to try at Christmas this year. I put used the cooking time as the cooling time.
Provided by enestvmel
Categories Lunch/Snacks
Time 20m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 366.8, Fat 21.8, SaturatedFat 13.2, Cholesterol 9.5, Sodium 61.2, Carbohydrate 40.3, Sugar 40.2, Protein 4
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