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White Chocolate and Peppermint Covered Popcorn
Oh candy cane…
we love you…
but, is time to see you go!
White Chocolate and Peppermint Popcorn
- 16 oz. white chocolate (can use white chocolate baking morsels) or almond bark
- 1 cup finely crushed (like sand) peppermints (about 10-12 candy canes or 40 mints) I crush my peppermints in my food processor. The mints will scratch the plastic.
- 4 quarts popped popcorn (about 1/2 cup corn kernels) I used this to pop my corn, so it had salt. If you are using air popped corn, throw in a pinch of salt when you sprinkle in the crushed peppermints.
Slowly melt white chocolate or almond bark in the microwave or on stove-top with double boiler. Stir often to keep chocolate from burning. Stir 1/2 cup crushed peppermints into the white chocolate. Place popped corn into a large bowl. Pour melted white chocolate and peppermint mixture over the popcorn. Gently stir to coat popcorn while sprinkling remaining crushed peppermints over the popcorn.
Pour out onto parchment paper and allow coating to harden.
oh yummy peppermint popcorn!
You can even drizzle with chocolate like Our Best Bites!
If you don’t like popcorn you might give Peppermint Bark a try. Miniature candy canes make great heart suckers and cupcake toppers —perfect for Valentine’s Day! Learn more here.
Marie at Makes and Takes also has a round-up of ideas for left over candy canes.