Ingredients for Candy Cane Popcorn Crunch
- 24 cups Popped Popcorn
- 12 ounces White Chocolate Wafers
- 12 ounces Candy Cane
- 1.2 cups Popcorn kernels
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How to Make Candy Cane Popcorn Crunch
- Pop 1/2 cup of popcorn kernels, yielding approximately 10 cups of popped popcorn. You'll need about 24 cups total (adjust kernels accordingly). Don't worry about being exact; this recipe is forgiving!
- Place 12 ounces of candy canes in a food processor and finely crush.
- Melt 12 ounces of white chocolate wafers according to package instructions (microwave is easiest!).
- In a large bowl (or two!), combine the popped popcorn and melted white chocolate. Stir gently to coat evenly.
- Gently fold in the crushed candy canes.
- Line two baking sheets with parchment paper or non-stick aluminum foil. Spread the popcorn mixture evenly onto the prepared sheets.
- Refrigerate one sheet and freeze the other for approximately 30 minutes, or until the coating is completely hardened.
- Once hardened, break the popcorn crunch into pieces.
- Store in an airtight container in a cool, dry place for up to 1 week, or in the freezer for up to 6 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
2g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups 5 Ingredients Or Less Desserts Lunch Snacks American Canadian Easy Microwave Beginner Cook Holiday Event Winter Candy Chocolate Food Processor Blender Gifts Christmas Seasonal Inexpensive Equipment Small Appliance Number Of Servings
