Frosty Peppermint Popcorn Food

PEPPERMINT CRUNCH POPCORN

Steps:

• Pop popcorn according to package instructions.
• Melt candy coating according to package instructions.
• Stir extract into candy coating.
• Place popcorn in a very large bowl or a grocery store paper bag (not a lunch bag).
• Combine popcorn, candy coating, and peppermint crunch chips, stirring until popcorn is completely coated. Sprinkle on sprinkles and stir.
• Spread popcorn out on waxed paper and let cool.
• Break apart into pieces and enjoy!

FROSTY PEPPERMINT POPCORN

Steps:

• Drizzle candy coating over popcorn; sprinkle with candies and toss. Immediately spread onto waxed paper; let stand until set., Break into pieces. Store in airtight containers.

WHITE CHOCOLATE PEPPERMINT POPCORN

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:

• *omit if using microwave popcorn
• To pop popcorn on the stove: Pour oil in a large pot and heat on medium-high for 2 minutes. Add in popcorn kernels and cover, gently shaking the pot occasionally. Once popcorn begins to pop, decrease heat slightly and shake the pot more consistently. Remove pot from heat once you can count to 3 between pops. Remove unpopped kernels and pour popcorn into 1 giant bowl or 2 large bowls. Salt popcorn lightly if desired.
• Microwave chocolate bark on high for 1 minute 30 seconds. Stir gently, then microwave for an additional 30 seconds to 1 minute, until chocolate is fully melted and smooth.
• Pour chocolate over popcorn and sprinkle peppermint pieces on top. Stir thoroughly to coat. Spread on wax paper to cool. Break pieces up gently and enjoy!

30 CHRISTMAS SNACKS THAT BRING HOLIDAY CHEER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Christmas snack in 30 minutes or less!

PEPPERMINT BARK POPCORN

Steps:

• Heat popcorn in the microwave according to package instructions. Set aside.
• Place the white chocolate and vegetable oil in a microwave-safe bowl and microwave in 20-second intervals, stirring in between, until fully melted.
• Pour popcorn into a gallon-size resealable plastic bag, add white chocolate and peppermint bark, and toss until fully coated. Spread the white chocolate-covered popcorn on an even layer on a parchment-lined baking sheet or tray, then top with candy cane pieces and sprinkles. Let set for 3 to 5 minutes before serving.

WHITE CHOCOLATE PEPPERMINT POPCORN RECIPE

Steps:

• Using a popcorn maker or a large pot on the stovetop, pop kernels, set aside.
• Melt white chocolate melts and peppermint baking chunks over a double boiler or in the microwave. Drizzle over popcorn, stirring constantly to prevent the popcorn from becoming soggy.
• Line a rimmed baking sheet with parchment paper, wax paper or a silicone baking mat. Pour popcorn over top and spread into an even layer. Sprinkle with candy canes, sprinkles and sea salt.
• Melt dark chocolate melts over a double boiler or in the microwave. Drizzle over top if desired.
• Place popcorn in the refrigerator for 20 minutes to allow chocolate to harden. Remove and break into pieces.

PEPPERMINT POPCORN

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Place popped popcorn into a large roasting pan.
• Melt butter in a saucepan over medium heat. Stir in sugar, corn syrup, and salt. Cook, stirring constantly, until mixture comes to a boil. Boil, without stirring, for 5 minutes. Remove from the heat.
• Stir in food coloring and peppermint extract. Pour over popcorn and stir until well mixed.
• Bake in the preheated oven for 1 hour, stirring 2 to 4 times during baking. Remove from the oven and let cool completely before serving, 15 to 20 minutes.

PEPPERMINT POPCORN BALLS

Steps:

• Pop popcorn in an air popper according to manufacturer's directions; transfer to a bowl and remove any unpopped kernels.
• Place a sheet of aluminum foil on a work surface and spray with cooking spray.
• Melt butter in a saucepan over medium-high heat. Add marshmallows to melted butter and stir constantly until mixture is smooth; remove from heat. Quickly stir candy canes and peppermint extract into butter mixture until well blended. Pour mixture over popcorn and mix until evenly coated. Allow popcorn mixture to cool.
• Spray your hands with cooking spray and form popcorn mixture into balls; arrange on the prepared aluminum foil. Wrap each ball with plastic wrap when completely cooled.