Description
This Candy Cane Popcorn recipe combines the festive flavors of peppermint candy canes with sweet white chocolate-coated popcorn. Perfect as a holiday snack or party treat, it is easy to prepare using an air popper and requires minimal ingredients.
Ingredients
Scale
Popcorn:
- 1/2 cup popcorn kernels
Coating:
- 1 1/2 cups white chocolate wafers
- 1/3 cup candy canes - crushed (about 4 regular sized candy canes)
Instructions
- Pop the Popcorn: Use an air popper to pop 1/2 cup of popcorn kernels until fully popped with minimal unpopped kernels.
- Crush the Candy Canes: Place about 4 regular sized candy canes in a food processor or blender and pulse until finely crushed to about 1/3 cup.
- Melt the White Chocolate: Place the white chocolate wafers in a microwave-safe bowl and heat at half power in 30 second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
- Combine Ingredients: Pour the melted white chocolate over the popped popcorn in a mixing bowl and gently stir to coat all the popcorn evenly.
- Add Crushed Candy Canes: Sprinkle the crushed candy canes over the coated popcorn and gently mix to distribute the peppermint pieces throughout.
- Set and Store: Allow the popcorn to sit at room temperature for 1 hour or until the white chocolate coating sets. Store the candy cane popcorn in an airtight container for up to 7 days.
Notes
- You can substitute white chocolate chips for wafers, but the coating will be less white and may be softer.
- This recipe is a traditional family favorite passed down from my mother-in-law.
- Be careful not to overheat the white chocolate to avoid scorching or graininess.
- Crushing candy canes finely helps the pieces adhere better and distributes flavor more evenly.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 5 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
