White Chocolate Peppermint Popcorn Munch

6 helpings
25 min

I absolutely love flavored popcorn. It's one of my guilty pleasures. Because popcorn itself presents a clean slate, the possibilities are endless for flavor pairings and combinations; anywhere from savory to sweet.

This recipe is a rift from peppermint bark, and one that is easy to make, and so good to eat. The sweetness of the white chocolate and peppermint, with a slight hint of salt from the popcorn is like a flavor explosion.

Keeping with tradition, I always make a slew of Christmas sweets to give away to family, friends and neighbors, and this year, White Chocolate Peppermint Popcorn Munch will be included in the bundle!!

White Chocolate Peppermint Popcorn Munch is the perfect treat to set out and munch on while Christmas decorating!

A combination of sweet and savory, it's like a flavor explosion in your mouth.

A perfect recipe to make and give away as a gift!

White Chocolate Peppermint Popcorn Munch
Recipe details
  • 6  helpings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1 12 ounce bag white chocolate chips
  • 8 large candy canes
  • 1/4 teaspoon peppermint extract
  • 4 cups popcorn popped

Line an 11x17 inch baking sheet with parchment paper, and set aside.
Place popcorn in a large stainless bowl. Set aside.
Place candy canes in a plastic bag and seal closed. Pound the bag with a rolling pin until the candy canes are in 1/4 inch pieces.
In the top of a double boiler over medium heat, melt the white chocolate stirring constantly, being very careful not to let the chocolate burn.
Once the white chocolate has melted, stir in the peppermint extract. Remove from heat and pour the mixture over the popcorn. Quickly sprinkle the crushed candy canes over the popcorn mixture.
Place a large bowl over the popcorn bowl, making a dome shape, and shake to coat the popcorn. Turn the bowl dome over and shake some more to ensure popcorn is completely coated with the white chocolate peppermint mixture.
Pour popcorn out on the parchment lined baking sheet and let sit for 20 minutes. Break into small chunks and store in an airtight container for up to a week.
Farmhouse 1820
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