|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||3%|
|Total Sugars 23g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
1 (2 4/5-ounce) bag microwave popcorn, about 10 cups popped
8 large candy canes
12 ounces white chocolate chips, chopped or white chocolate chips
Gather the ingredients.
Cover a baking sheet with foil or waxed paper and set aside.
Pop the popcorn in the microwave, then pour it into a large bowl, separating out any un-popped kernels.
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.
Melt the white chocolate in a small microwave-safe bowl and stir until smooth.
Add about 1/3 cup of the crushed candy canes to the white chocolate and stir them in.
Pour the white chocolate over the popcorn in the bowl and stir to coat the popcorn with the chocolate.
Scrape the popcorn onto the baking sheet and spread it into an even layer to cool.
While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the top of the popcorn.
Let the popcorn set at room temperature until the white chocolate is firm.
Break the popcorn up into small pieces, then serve.
- 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.