Chocolate Peppermint Popcorn Recipes

Steps:

• Microwave 1 cup white chocolate chips with 1 tablespoon shortening in a microwave-safe bowl, stirring every 30 seconds, until melted, 2 to 3 minutes. Repeat in a separate bowl with 1 cup semisweet chocolate chips and 1 tablespoon shortening. Spread 6 cups popcorn on a baking sheet and drizzle with both chocolate mixtures. Sprinkle with 1/4 cup roughly chopped peppermint candies and a pinch of kosher salt. Let harden, about 1 hour, then break into pieces.

Steps:

• In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. If desired, sprinkle with nonpareils. When hardened, break apart. Store in an airtight container.

Steps:

• Line 2 baking sheets with waxed paper.
• Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside.
• Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth.
• Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like.
• Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.

Steps:

• Cover a baking pan with foil or wax paper; set aside.
• Place popcorn in a large bowl; set aside.
• Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions.
• Stir in crushed peppermints after chocolate is melted.
• Pour chocolate mixture over popcorn mixture and stir to coat.
• Spread onto prepared pan; allow to cool completely.
• When chocolate is cooled and set, break into chunks for serving.
• Store in an air-tight container at room temperature.

Steps:

• Place popcorn in a large bowl. In a small saucepan, melt mints and butter over medium-low heat; stir until smooth. Pour over popcorn; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in an airtight container.

Steps:

• Spray large rimmed baking sheet with cooking spray. Microwave butter and chocolate in large microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in 1/2 cup marshmallows. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Combine popcorn and pretzels in separate large bowl. Add chocolate mixture; mix lightly. Spread onto prepared baking sheet.
• Bake 20 to 25 min. or until crisp, stirring after 15 min. Spread onto parchment-covered baking sheet; sprinkle with crushed candy. Cool completely.
• Break popcorn into small clusters; place in large bowl. Add remaining marshmallows; mix lightly.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Place popped popcorn into a large roasting pan.
• Melt butter in a saucepan over medium heat. Stir in sugar, corn syrup, and salt. Cook, stirring constantly, until mixture comes to a boil. Boil, without stirring, for 5 minutes. Remove from the heat.
• Stir in food coloring and peppermint extract. Pour over popcorn and stir until well mixed.
• Bake in the preheated oven for 1 hour, stirring 2 to 4 times during baking. Remove from the oven and let cool completely before serving, 15 to 20 minutes.