White Chocolate Peppermint Popcorn

Directions

1. 1
   For the candy canes: I added 12 candy canes into the bowl of my food processor and processed them until they were a fine dust.
2. 2
   You only need 1/4 cup so unless you have other uses for the candy cane dust then you can scale it down a bit and start with fewer candy canes.
3. 3
   For the popcorn: Start with 6 cups of non-buttered popcorn.
4. 4
   I popped mine on the stove top with coconut oil.
5. 5
   But if you have an air popper that would work too.
6. 6
   Pop according to your preferred method or package instructions.
7. 7
   Youll need 8 cups of plain popped popcorn (no butter).
8. 8
   In an extra large mixing bowl add the 8 cups of popped popcorn.
9. 9
   Sprinkle with a generous pinch of flaked sea salt and toss.
10. 10
    Add the chopped chocolate into a microwave safe measuring cup and heat slowly (15 second increments) until melted and smooth, about 45 seconds to a minute total depending.
11. 11
    Pour the melted white chocolate over the popcorn and toss it around until the popcorn is evenly coated.
12. 12
    Sprinkle with a quarter cup of candy cane dust and mix some more.
13. 13
    Spread the popcorn on a lined (I used a Silpat) baking sheet and let the chocolate set up.
14. 14
    I popped my cookie sheet in the fridge for 15 minutes before breaking it up.
15. 15
    Store in an air-tight container for 2-3 days, possibly longer.
16. 16
    But it didnt make it that far at my house!