White Chocolate Peppermint Popcorn

For the candy canes: I added 12 candy canes into the bowl of my food processor and processed them until they were a fine dust. You only need 1/4 cup so unless you have other uses for the candy cane dust then you can scale it down a bit and start with fewer candy canes.

For the popcorn: Start with 6 cups of non-buttered popcorn. I popped mine on the stove top with coconut oil. But if you have an air popper that would work too. Pop according to your preferred method or package instructions. You’ll need 8 cups of plain popped popcorn (no butter).

In an extra large mixing bowl add the 8 cups of popped popcorn. Sprinkle with a generous pinch of flaked sea salt and toss.

Add the chopped chocolate into a microwave safe measuring cup and heat slowly (15 second increments) until melted and smooth, about 45 seconds to a minute total depending.

Pour the melted white chocolate over the popcorn and toss it around until the popcorn is evenly coated.

Sprinkle with a quarter cup of candy cane dust and mix some more.

Spread the popcorn on a lined (I used a Silpat) baking sheet and let the chocolate set up. I popped my cookie sheet in the fridge for 15 minutes before breaking it up.

Store in an air-tight container for 2-3 days, possibly longer. But it didn’t make it that far at my house!