Ingredients:
24 cups popped popcorn
3 cups white chocolate wafers, melted
2/3 cup finely crushed candy canes
Directions:
Pop popcorn.
1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
Make 24 cups of popcorn.
This is approximate– not to worry if you have 22 cups or 28 cups– it is a forgiving recipe.
Put candy canes into a food processor.
Finely crush.
Melt dipping wafers following the package instructions.
I used the microwave instructions– very simple& easy.
Put popcorn into a large bowl– you need a really big bowl– I actually used 2 bowls.
Add melted dipping wafers to popcorn and stir to coat.
A gentle hand is a good idea– Add crushed candy canes and gently mix.
Spread popcorn mixture onto paper lined cookie sheets.
I used non stick aluminum foil– it worked well– I used 2 cookie sheets.
Place cookie sheets in frig for approximately 30 minutes or until coating hardens– I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating– Remove from frig/freezer– break into pieces.
Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).
Servings: 24
Time preparation: 30 min.
Time total: 60 min.