Peppermint Popcorn Recipe

Peppermint popcorn in a tin, ideal for holiday gifting.

5 from 9 votes

Enjoy a sweeter holiday season with this Peppermint Popcorn. White chocolate and peppermint candy canes blend perfectly with crunchy popcorn for a fun, festive treat.

Prep Time20

Cook Time10

Total Time30

Course: Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: cups

Calories: 200kcal

Author: Andrea

Ingredients

1/2 cup popcorn jumbo kernels
1/2 cup white chocolate melting wafers (I used Ghirardelli)
1/2 cup peppermint white chocolate baking chunks (I used Ghirardelli)
3 tbsp candy canes crushed
2 tsp festive sprinkles
1/4 teaspoon kosher sea salt
1/2 cup dark chocolate melts optional

Instructions

Using a popcorn maker or a large pot on the stovetop, pop kernels and set aside.
Melt white chocolate melts and peppermint baking chunks over a double boiler or in the microwave. Drizzle over popcorn, stirring constantly to prevent the popcorn from becoming soggy.
Line a rimmed baking sheet with parchment paper, wax paper, or a silicone baking mat. Pour popcorn over the top and spread into an even layer. Sprinkle with candy canes, sprinkles, and sea salt.
Melt dark chocolate melts over a double boiler or in the microwave. Drizzle over the top if desired.
Place popcorn in the refrigerator for 20 minutes to allow chocolate to harden. Remove and break into pieces.

Notes

-Pre-crushed candy canes are available during the holidays and are great for Christmas baking. They’re evenly sized and don’t stick together like homemade crushed candy.

-I ordered mushroom popcorn online, but jumbo varieties like Popsecret can be found at most grocery stores or Target.

-Avoid using buttered or salted popcorn.

STORE your White Chocolate Peppermint Popcorn in an airtight container at room temperature for up to 1 week.

If you choose to add the dark chocolate drizzle, refrigerate it for up to 2 days to keep the chocolate from melting. Avoid freezing, as the popcorn may lose its crunch

Nutrition