Candy Cane Popcorn

Written by
Elizabeth LaBau
A professional pastry chef, cookbook author and writer, Elizabeth LaBau has published more than 600 articles on baking and candy-making.
Learn about our editorial process
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Published on 08/09/19 by Elizabeth LaBau
A professional pastry chef, cookbook author and writer, Elizabeth LaBau has published more than 600 articles on baking and candy-making.
Learn about The Spruce Eats's Editorial Process

Updated 08/09/19

Candy cane popcorn

The Spruce 
  • Total: 21 mins
  • Prep: 15 mins
  • Cook: 6 mins
  • Yield: 12 cups (12 servings)

Candy cane popcorn is a cure for the Christmas munchies! Popcorn is coated in white chocolate and crushed candy canes for a sweet, minty treat that's a perfect party food or edible gift idea.

Ingredients

  • 1 (2.8-ounce) bag microwave popcorn (about 10 cups popped)
  • 8 large candy canes
  • 12 ounces white chocolate (chopped or white chocolate chips)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for candy cane popcorn
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  2. Cover a baking sheet with foil or waxed paper and set aside.

    Cover baking sheet
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  3. Pop the popcorn in the microwave, then pour it into a large bowl, separating out any un-popped kernels.

    Pop the popcorn
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  4. Unwrap the candy canes and place them in a food processor. Pulse on-off several times for 5 to 10 seconds each, until the canes are finely crushed, with just a few larger pieces remaining. Alternately, place the candy canes in a large plastic bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are finely ground.

    Blend candy canes
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  5. Melt the white chocolate in a small microwave-safe bowl and stir until smooth.

    Melt the white chocolate
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  6. Add about 1/3 cup of the crushed candy canes to the white chocolate and stir them in.

    Blended
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  7. Pour the white chocolate over the popcorn in the bowl and stir to coat the popcorn with the chocolate.

    Spread across popcorn
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  8. Scrape the popcorn onto the baking sheet and spread it into an even layer to cool.

    Popcorn on baking tray
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  9. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the top of the popcorn.

    Cover popcorn
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  10. Let the popcorn set at room temperature until the white chocolate is firm.

    Let the popcorn set
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  11. Break the popcorn up into small pieces, then serve.

Tip

  •  Candy cane popcorn can be kept in an airtight container at room temperature for up to a week. Depending on the humidity in your location, it might start to get stale after several days.