Peppermint White Chocolate Popcorn Balls Food

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.

PEPPERMINT-WHITE CHOCOLATE POPCORN BALLS

Steps:

• Heat oil in large saucepan on medium heat. Add popcorn; cover with lid. Cook until popcorn is popped, constantly shaking pan on burner to prevent popcorn from burning. Pour popcorn into large bowl.
• Melt butter in same saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Pour over popcorn; toss until popcorn is evenly coated with marshmallow mixture.
• Add remaining ingredients; mix lightly.
• Shape popcorn mixture into 12 (2-1/2-inch) balls; place on large sheet of parchment. Let stand until firm.

PEPPERMINT POPCORN BALLS

Steps:

• Spray large bowl, rubber spatula and piece of waxed paper with cooking spray; set aside. Pop kernel corn according to package directions. Remove all unpopped kernels and place half of popped corn (about 8 cups) in bowl.
• Place 2-1/2 cups marshmallows and 2-1/2 tablespoons butter in microwave-safe bowl; microwave on HIGH 45 seconds or until marshmallows melt and mixture blends together smoothly when stirred. Stir in 1 teaspoon extract and 2 drops gel food coloring.
• Pour marshmallow mixture over popped corn in bowl. Toss with rubber spatula to coat.
• Add 2/3 cup crushed candy and stir to combine. Divide mixture and shape into 6 balls. Place on waxed paper.
• Repeat above steps with remaining popped corn, marshmallows, butter, extract, food coloring and candy.
• Sprinkle crushed candy on top of popcorn balls before serving, if desired.

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.

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.

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.

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.

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!

PEPPERMINT POPCORN BALLS

Steps:

• In a very large bowl, mix together popcorn and all but about 2 tablespoons of crushed candy canes. Place the reserved 2 tablespoons candy canes on a large plate.
• In a large microwave-safe bowl, mix marshmallows and butter. Melt in the microwave for about 5 minutes on 70% power, stirring halfway through. (Microwave times will vary so watch closely.) Immediately, pour marshmallow mixture over popcorn mixture. Spray cooking spray on your hands and working quickly, form popcorn mixture into 22 balls and place onto a baking sheet coated with cooking spray. Roll each popcorn ball in the plate with crushed peppermint and place back on baking sheet.
• Place chocolate chips, and shortening in microwave-safe bowl; microwave on 50% power for about 2 minutes, stirring halfway through. Chocolate should be almost fully melted; stir to melt completely. Using a fork, drizzle chocolate over popcorn balls. Wrap balls in sheets of plastic wrap if desired.

WHITE CHOCOLATE POPCORN BALLS

Steps:

• Combine popcorn, pecans and chocolate in a large bowl.
• In a medium saucepan, melt butter over medium low heat. Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.
• Pour over popcorn mixture, toss until well coated.
• Dampen hands, shape mixture into 2 1/2 inch balls.
• Cool completely on greased aluminum foil.
• Wrap each popcorn ball in cellophane or plastic wrap.

PEPPERMINT OREO BALLS RECIPE

Steps:

• Place the cream cheese and Oreos in a food processor and process until combined.
• Scoop out small parts of the mixture and roll into 48 1-inch balls.
• Place the balls on a cookie sheet lined with parchment paper. Freeze for 20 minutes, or until hardened.
• Melt the semisweet chocolate with peppermint extract in the microwave at 30-second increments, stirring between each one.
• Once melted, dip each ball in it with a fork, scraping the bottom.
• Roll in peppermint candies and put the ball on the parchment paper.

CHOCOLATE POPCORN BALLS

Steps:

• Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Place the popped popcorn on 2 cookie sheets or in a large mixing bowl.
• Melt the white chocolate chips in the microwave for 1 minute. Stir until smooth. If it still needs to melt, microwave in 15 second increments stirring after until smooth.
• Pour the melted white chocolate over the popped popcorn and stir or cover and shake to evenly coat the popcorn in white chocolate.
• Sprinkle the crushed candy canes over the white chocolate covered popcorn and stir or shake to coat. Allow 5 minutes to cool and for the chocolate to harden.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Pop your popcorn and remove all unpopped kernels. Place all the good popcorn into a large mixing bowl.
• In a small bowl, melt your white chocolate in the microwave in 30 second intervals, stirring well between each until smooth.
• Once the chocolate has melted, stir in the crushed peppermint candies.
• Toss the popcorn with the white chocolate peppermitn mixture to evenly coat.
• Add in the red sugar, mini marshmallows, and peppermint balls. Toss to combine.
• Let rest about 5-10 minutes for chocolate to set before eating.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Spread enough waxed paper out onto the counter to hold all of the popcorn.
• Place the popcorn in a bowl large enough to stir the popcorn. Set aside.
• Melt candy disks according to package directions. Drizzle over the popcorn and stir to coat. Sprinkle with half of the crushed candy canes; stir.
• Spread the mixture out onto the waxed paper and sprinkle with remaining candy cane pieces. Allow the popcorn to cool completely. The chocolate will re-harden.
• Store in an airtight container.

PEPPERMINT POPCORN

Steps:

• Divide the popcorn between two large mixing bowls and set aside. **Be sure any large uncooked kernels or hulls are removed.
• Spray two baking sheets with non-stick cooking spray or parchment paper and set aside.
• In a microwave safe bowl place the white melting chocolate and melt in the microwave for 1 minute. Stir till smooth. *If not completely melted then place back in the microwave for additional 20 second increments and stir until the chocolate is completely smooth.
• Add a spoon of crushed peppermint to the bowl of chocolate. Stir into the chocolate.
• Pour the melted white chocolate over the popcorn in one bowl of the bowls and mix so all the popcorn is coated.
• Pour the coated popcorn onto the prepared cookie sheet. Spread popcorn out and sprinkle more crushed peppermint over the top.
• Repeat with the milk chocolate and other bowl of popcorn. Spread on a separate prepared cookie sheet and sprinkle with crushed peppermint as well.
• Allow both the white and milk chocolate coated popcorn to cool completely.
• Break apart into snack-able pieces. Serve separately or combine the white and milk chocolate coated popcorn into one bowl to serve.

PEPPERMINT WHITE CHOCOLATE POPCORN

Steps:

• Carefully melt the white chocolate in the microwave or on the stove. Stir constantly to prevent burning.
• Once melted, stir half of the crushed peppermint into the white chocolate.
• Put the popcorn in a large bowl and pour the melted white chocolate and peppermint mixture on top.
• Stir the mixture to coat the popcorn, then sprinkle the remaining peppermint over the popcorn.
• Enjoy.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Pour popcorn into a large bowl.
• Pour 10 candy kisses & oil in a microwave safe bowl and microwave for 30 seconds, stir then microwave another 30 seconds.
• Pour the melted kisses over the popcorn and stir.
• Spread the white chocolate peppermint popcorn over parchment paper and let it cool for a few minutes.
• Salt with coarse salt if desired.
• Crush the 5 remaining candy kisses.
• After the popcorn has cooled a little, sprinkle the crushed kisses over the popcorn and mix gently.
• Allow the popcorn to completely dry, break apart any stuck pieces, then serve immediately or store in an air-tight container.
• It is best eaten within 2-3 days, but is still tasty up to a week.
• Enjoy!

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.

WHITE CHOCOLATE POPCORN BALLS

Steps:

• Line 2 12-muffin muffin pans by placing a sheet of plastic wrap over the pan and pushing down into the cups slightly. Over barely simmering water melt the chopped chocolate, stirring occasionally. Remove from the heat and carefully stir in the popcorn carefully to coat it evenly with melted chocolate. Working quickly, take off large spoonfuls of coated popcorn and form into a loose ball the size of a golf ball. Place it in the cup of the lined muffin pans to rest and sprinkle with the colored sprinkles. Insert a wooden popsicle stick in the bottom and let it set up. To hasten the set-up, place them in the refrigerator. These can be wrapped in colored cellophane with twisted ends. Store 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.