The holidays are upon us. Like, for real. Is anyone (like me) scrambling for last-minute gift ideas? Or maybe there’s a potluck you need something fast and easy to bring.
Or maybe you just really like popcorn. It’s cool – me too.
White Chocolate Covered Popcorn is super easy and versatile. I make it every year around Christmas (and my mother did before that), but also for any special occasion.
My best friend recently got engaged and we made this for her engagement party with a sign that said “He ‘popped’ the question!” How cute is that?!
The process for this is simple with one absolutely important note: pick out every. single. unpopped. kernel.
Seriously. The last thing you want is someone chipping a tooth (believe me, I’ve been there).
So, either pop your own corn, or use 3 regular bags of butter popcorn. If you make your own, add butter or salt. The sweet and salty flavor is what really makes this popcorn stand out.
And use either almond bark or white melting chips. Using white chocolate chips will make these dry very hard, but if you don’t have any other choice, add some coconut oil to soften it. You can find all of this in your typical grocery store baking section.
But the most important part? Have fun! Get creative! Toss sprinkles around like it’s confetti! Add a dusting of cocoa and mini marshmallows to make it “hot cocoa” flavored. Let your kids help so that teacher gift truly was “made with love.”
This is a fun holiday tradition I looked forward to growing up and I hope you love it too!
Until next time. x
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White Chocolate Covered Popcorn
White chocolate covered popcorn is a fun and festive snack or party favor. Easy to make with the kids and perfect for every occasion.
- 16 c. popped popcorn
- 20 oz. white almond bark or white melting chips
- On a work surface, arrange a large bowl, small bowl and a large area for parchment or wax paper.
- In the small bowl, microwave half of the almond bark or white melting chips in 30 second intervals, until melted and smooth.
- In the large bowl, place 8 c. (1-1/2 bags) of the popped popcorn. Make sure there are no unpopped kernels. Pour half of the melted white chocolate over the popcorn and mix well. Then pour in the rest and mix again, making sure each kernel is coated evenly.
- Spread the popcorn on the parchment in a single layer and while it is still wet, top with sprinkles or other toppings of your choice.
- Repeat the same process with the rest of the popcorn and almond bark and let sit for about 5-10 minutes, until hardened.
- Using a butter knife or your hands, break apart the popcorn into individual kernels or bite size sections and store at room temperature.
The ingredient sizes are an estimate as package sizes can vary – anything around the amounts listed is fine.
16 c. popped popcorn is the equivalent of 3 bags of microwave popcorn.
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