Ingredients for White Chocolate Cashew Popcorn
- 1/2 cup popcorn kernels
- Cashew Halves
- White Almond Bark
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How to Make White Chocolate Cashew Popcorn
- Preheat your oven to 250°F (120°C). Pop 1/2 cup of popcorn kernels according to package directions. Let cool completely.
- In a large bowl, combine the popped popcorn, 1 cup of roasted and salted cashews, and 1/2 cup of mini marshmallows (optional, for extra gooey goodness).
- In a microwave-safe bowl, melt 12 ounces of white chocolate almond bark in 30-second intervals, stirring until completely smooth. (Alternatively, melt in a double boiler over low heat.)
- Gently pour the melted white chocolate over the popcorn and cashew mixture. Using a large spoon or spatula, toss until the popcorn is evenly coated.
- Line a baking sheet with parchment paper. Spread the popcorn mixture in a single layer on the prepared baking sheet.
- Bake for 5-7 minutes, or until the chocolate is set. Watch carefully to prevent burning.
- Let the popcorn cool completely before breaking it into smaller clusters. Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
7g
Carbs
1g
