White Chocolate Popcorn Crunch

White Chocolate Popcorn Crunch

Yield: 1 pound


Triple Treat: Popcorn Three Ways

  • 5 cups popped popcorn
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup sliced almonds
  • 12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
  • 1-2 tablespoons vegetable shortening
  1. Over a baking pan with foil or wax paper; set aside. Place popcorn, cranberries and almonds in a large bowl; set aside.
  2. Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions. (If chocolate is not smooth after melting, , stir in 1-2 tablespoons shortening until mixture is smooth and loose enough to coat popcorn.)
  3. Pour chocolate mixture over popcorn mixture and stir to coat.
  4. Spread onto prepared pan; allow to cool completely.
  5. When chocolate is cooled and set, break into chunks for serving.
  6. Store in an air-tight container at room temperature.


White Chocolate Peppermint Popcorn Crunch:

  1. Omit cranberries and almonds.
  2. Stir in 1 cup crushed hard candy peppermints after chocolate is melted.