Peppermint Popcorn
This festive peppermint popcorn combines the crunch of popcorn with sweet chocolate and refreshing peppermint, making it a delightful treat for holiday gatherings.
Ingredients
Main Ingredients
- 6 cups popped popcorn Make sure to remove any un-popped kernels.
- 1 bag (10 ounces) Ghirardelli white melting chocolate
- 1 bag (10 ounces) Ghirardelli melting milk chocolate
- 1/4 cup crushed peppermints For added flavor and crunch.
Instructions
Preparation
- Start by popping your popcorn and pour it into a large mixing bowl, ensuring to check for and remove any kernels that haven’t popped.
- Prepare two large baking sheets by spraying them with non-stick cooking spray or lining them with parchment paper.
Coating the Popcorn
- Melt the white melting chocolate in a microwave-safe bowl on high for about one minute. Stir until smooth. If not fully melted, heat in additional 20-second increments, stirring in between.
- Stir in a spoonful of crushed peppermint into the melted white chocolate.
- Pour the melted white chocolate mixture over one bowl of popcorn, using a spatula to mix and coat the popcorn evenly. Spread this onto one of the prepared baking sheets and sprinkle additional crushed peppermint on top.
- Repeat the melting process for the milk chocolate, then pour it over the second bowl of popcorn, mix well, and spread it onto the other prepared baking sheet, topping with crushed peppermint.
Cooling
- Allow the coated popcorn to cool completely at room temperature. Once set, break it into snack-sized pieces.
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Notes
Store popcorn in an airtight container at room temperature for up to a week. Avoid refrigeration as it can cause sogginess. Customize with dark chocolate or additional toppings like nuts or marshmallows.