White Chocolate Peppermint Popcorn


I have been in the kitchen all weekend long preparing delicious snacks with my little girl Madison. She loves sweets and you may have heard me mention that I just absolutely hate giving out candy. I buy organic lollipops but even those are given sparingly. However with all the candy canes that I bought to go on the tree for decoration purposes, have been secretly disappearing. No secret as to who has been taking them. I finally decided that there was an easier way to give her something sweet and I can also enjoy it as well. We just love popcorn and the more flavorful the better. While caramel has to be my favorite since this is the Christmas season, I decided that we'll make a White Chocolate Peppermint Popcorn and I'm so happy I did, because it was delicious. If you don't believe me, try it for yourself.

Here is what you'll need:

Ingredients

4 tablespoons unpopped popcorn
12 ounces white almond bark
8 miniature candy canes, crushed
3 tablespoons slivered almonds


Instructions

Line a 13 x 17" baking sheet with parchment paper and set aside.

Crush the candy canes and set aside.


To make the popcorn, add it to a brown paper bag, fold the top over three times and cook it in the microwave for 2 to 3 minutes. The popcorn is done when you hear no popping for 3 seconds.

Give the bag a good shake so that the unpopped kernels fall to the bottom.


Remove the popcorn from the bag and spread it on your prepared baking sheet. Do not pour the popcorn out onto the pan or you will get all the unpopped kernels with it. Use your hand to scoop it out to prevent this.


Add the almond bark to a microwave safe bowl and put it in the microwave for 2 to 3 minutes or until melted and smooth. Stir every 20 to 30 seconds to prevent scorching.

Use a spoon to drizzle the chocolate all over the popcorn. You can use as much or as little as you like, but you want to have enough for the peppermint and almonds to stick to.


Working quickly, sprinkle the peppermint and almonds all over the top.


Place the pan in the refrigerator for about 20 minutes or until the almond bark hardens.

Break the popcorn into bite-size pieces and serve.

Enjoy!