White Chocolate Peppermint Popcorn 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.

WHITE CHOCOLATE POPCORN

Steps:

• Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
• Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
• Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

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.

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.

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.

HOLIDAY WHITE CHOCOLATE POPCORN

Steps:

• Place microwave popcorn pouch in the microwave with folds facing up. Microwave on high until popping slows to 1 to 2 seconds between pops, 1 1/2 to 2 1/2 minutes. Carefully open bag by pulling diagonally at corners and pour popcorn into a large bowl.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Stir melted white chocolate and peppermint candies into popcorn. Spread evenly on a baking sheet; allow to cool and harden, about 15 minutes.

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.

PEPPERMINT-WHITE CHOCOLATE POPCORN

Steps:

• Spray large rimmed baking sheet with cooking spray. Microwave butter and chocolate in large microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in 1/2 cup marshmallows. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Combine popcorn and pretzels in separate large bowl. Add chocolate mixture; mix lightly. Spread onto prepared baking sheet.
• Bake 20 to 25 min. or until crisp, stirring after 15 min. Spread onto parchment-covered baking sheet; sprinkle with crushed candy. Cool completely.
• Break popcorn into small clusters; place in large bowl. Add remaining marshmallows; mix lightly.

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.

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.

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 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 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.

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.

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.