WHITE CHOCOLATE POPCORN MIX
Marshmallows, peanuts, dried cranberries and white chocolate help turn air-popped popcorn into a scrumptious, gift-worthy mix.
Provided by My Food and Family
Categories Popcorn Recipes
Time 20m
Yield 24 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Combine all ingredients except chocolate in large bowl.
- Add chocolate; toss to evenly coat popcorn mix. Spread onto baking sheet.
- Refrigerate 10 min. or until chocolate coating is firm.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 8 g, Protein 1 g
WHITE CHOCOLATE POPCORN
When I was in 4th grade my bestfriend Nicole's grandmother made us this one night. Im 23 now, and i've never forgotten it. I think the "cool" part is that once it dries you really can't tell that the chocolate is on there. It's a fantastic surprise.
Provided by Grimms Restaurant T
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Melt the chocolate in a double boiler or in the microwave. (Watch it closely if you use the microwave).
- Microwave 2 bags of popcorn or pop about 7 oz. popcorn kernels.
- In a large tub, (or 2 large bowls) drizzle melted white chocolate over popcorn. Mix and fluff as you go. Your looking for a light coat of chocolate on the popcorn -- too much will make the popcorn soggy and spongy.
- Let popcorn cool in the refrigerator until the chocolate hardens. This is a great time to scoop servings of the popcorn into large ziplock baggys for easy storage.
- **Try bringing this to the party/couch/campout/slumberparty and letting your guest discover that it's not ordinary popcorn on their own ;) It's the greatest 1/2 a sec. in your life before you figure out what's goin' on.
Nutrition Facts : Calories 871.9, Fat 21.2, SaturatedFat 9.2, Cholesterol 8.9, Sodium 51.6, Carbohydrate 154.6, Fiber 24.2, Sugar 26.5, Protein 24
BIRTHDAY WHITE CHOCOLATE POPCORN
This sweet and salty popcorn is the perfect addition to any birthday celebration. Its nostalgic birthday cake flavor comes from the white chocolate-vanilla-butter combo.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 14 to 16 cups
Number Of Ingredients 8
Steps:
- Put the popcorn kernels and oil in a large, wide pot, stir to coat, cover and heat over medium heat. Once you begin to hear the kernels pop, shake the pot until the popping subsides, about 8 minutes. Remove the pot from the heat, and transfer the popcorn to a large bowl.
- Bring a couple inches of water to a high simmer in a large saucepan. Set into the saucepan a bowl that fits snugly without touching the water. Add the chocolate, butter, vanilla and salt, and heat, stirring occasionally, until all the chocolate and butter melts. (The fat from the chocolate and butter will separate, and that's OK.) Remove the bowl from the saucepan, and vigorously whisk in the sugar. The mixture should come together and be thick and creamy.
- Pour the chocolate coating over the popcorn, add the sprinkles, then use your hands to toss the popcorn and evenly coat it with the white chocolate. Spread the popcorn out onto a baking sheet to let the coating set up, about 30 minute. (The popcorn can be stored in an airtight container at room temperature overnight.)
WHITE CHOCOLATE PEPPERMINT POPCORN
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 10 cups
Number Of Ingredients 9
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.
WHITE CHOCOLATE POPCORN
I got this recipe from a woman I used to work with. The original recipe calls for 1 tablespoon paramount crystals, but recipezaar does not recognize paramount crystals (they can be hard to find). Paramount crystals thin the chocolate a little and helps coat the popcorn better, you can use parrafin or shortening in its place if needed. Also the bag size of natural popcorn is a complete guess (zaar wouldn't accept "bag of natural popcorn" ), just get the standard size bag not the mini bags.****** I don't have a microwave but I do have a popcorn maker so instead of buying a bag of natural popcorn I use my popcorn maker. There's about 5 tablespoons of popcorn kernels in a bag. I usually just pop a 1/4 cup just to make sure there's enough chocolate to smother the popcorn. And don't be afraid to get creative... I've cut back the amount of chocolate before and added a heaping spoonful of peanut butter, very yummy.
Provided by Queen Dana
Categories Candy
Time 35m
Yield 1 bag chocolate popcorn
Number Of Ingredients 3
Steps:
- Have a cookie sheet lined with wax paper prepared in advance.
- In a double boiler melt the white chocolate. While the chocolate is melting pop the popcorn. If you're using them, stir the crystals into the chocolate until they dissolve.
- ***If you're using a popcorn maker then pour your popped popcorn into a large mixing bowl and pour the chocolate over the popcorn; shake and lightly toss to get an even coating.
- *** If you're using a bag of popcorn pour the chocolate into the bag of popped popcorn and hold the bag closed with your hands; shake the bag to coat evenly.
- Pour the popcorn evenly onto the wax paper, if you want to use pretty or seasonal sprinkles now's the time. Allow to dry, about 20 minutes.
Nutrition Facts : Calories 1349.4, Fat 74.2, SaturatedFat 44.2, Cholesterol 31.7, Sodium 206.6, Carbohydrate 159.9, Fiber 4.8, Sugar 134.2, Protein 17.6
WHITE CHOCOLATE POPCORN BALLS
Steps:
- Line 2 12-muffin muffin pans by placing a sheet of plastic wrap over the pan and pushing down into the cups slightly.
- Over barely simmering water melt the chopped chocolate, stirring occasionally. Remove from the heat and carefully stir in the popcorn carefully to coat it evenly with melted chocolate. Working quickly, take off large spoonfuls of coated popcorn and form into a loose ball the size of a golf ball. Place it in the cup of the lined muffin pans to rest and sprinkle with the colored sprinkles. Insert a lollipop stick in the bottom and let it set up. To hasten the set-up, place them in the refrigerator. These can be wrapped in colored cellophane with twisted ends. Store at room temperature.
WHITE CHOCOLATE POPCORN
This is a really, really easy recipe and the results are fantastic. The salty-sweet ratio is perfect! Great for holiday parties or goodie bags.
Provided by nnewman6080
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h15m
Yield 24
Number Of Ingredients 3
Steps:
- Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
- Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
- Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.
Nutrition Facts : Calories 157.5 calories, Carbohydrate 15.9 g, Cholesterol 5.5 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 97.5 mg, Sugar 11.3 g
WHITE CHOCOLATE CASHEW POPCORN
My best friend made this one year at Christmastime...and we've been making it ever since. I'm not completely sure of the ounces on the package of almond bark.
Provided by Escamilla06
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In a large bowl, mix together popcorn and nuts.
- In a double boiler or saucepan over medium-low heat, melt almond bark until smooth.
- Pour over popcorn mixture and mix with a wooden spoon or spatula, until fully coated.
- Pour in a single layer on waxed paper-lined sheets.
- Let cool and break apart. Store in an airtight container.
Nutrition Facts : Calories 98.3, Fat 7.9, SaturatedFat 1.6, Sodium 109.6, Carbohydrate 5.6, Fiber 0.5, Sugar 0.9, Protein 2.6
MILK CHOCOLATE POPCORN
This copy cat recipe from Nestle's Kitchens makes a crispy chocolate coating for peanuts and popcorn. Enjoy!
Provided by Diana Adcock
Categories Lunch/Snacks
Time 45m
Yield 14 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300F degrees.
- Grease a large roasting pan.
- Combine popcorn and nuts in prepared roasting pan.
- Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.
- Cook over medium heat, stirring constantly, until mixture boils.
- Pour over popcorn and toss well to coat.
- Bake, stirring frequently for 30 to 40 minutes.
- Loosen popcorn from pan and allow to cool slightly in pan.
- Remove to a wax paper lined cookie sheet to cool completely.
- Keeps for two weeks in an airtight container in the fridge-yeah, right!
Nutrition Facts : Calories 373.7, Fat 24.8, SaturatedFat 5.4, Cholesterol 9.5, Sodium 356.4, Carbohydrate 33, Fiber 4.3, Sugar 9.4, Protein 10.8
WHITE CHOCOLATE PEANUT BUTTER POPCORN
I found this recipe when I was looking through a book on Girl Scout activity ideas. I have not tried it, but would like to when we have our next Troop SWAP. Did you know popcorn kernels can pop up to 3 feet in the air?
Provided by LilPinkieJ
Categories Candy
Time 25m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Prepare a clean paper shopping bag or oversized mixing bowl. Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.
- Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste.
- Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, and then mix in the vanilla.
- Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Pour onto a greased cookie sheet. Drizzle with white chocolate.
WINTER WHITE POPCORN
My girlfriend brought this to our New Years Eve party last year and it was the hit of the evening. She graciously shared the recipe with me. A super yummy snack.
Provided by Monica
Categories Candy
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put the popped popcorn, Rice Krispies, and peanuts in a large bowl.
- Melt the white chocolate wafers.
- Mix the melted white chocolate together with the peanut butter.
- Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.
- Place on two or three baking pans and let the chocolate harden.
- Break up the larger pieces and it's ready to serve.
WHITE CHOCOLATE PEPPERMINT POPCORN BARK
Found this today on www.popcorn.org. It looks like a winner to try at Christmas this year. I put used the cooking time as the cooling time.
Provided by enestvmel
Categories Lunch/Snacks
Time 20m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 366.8, Fat 21.8, SaturatedFat 13.2, Cholesterol 9.5, Sodium 61.2, Carbohydrate 40.3, Sugar 40.2, Protein 4
WHITE CHOCOLATE POPCORN BALLS
This is what I made when I had a Christmas Party at my house for family and friends. They loved them.
Provided by 4-H Mom
Categories < 30 Mins
Time 25m
Yield 18 popcorn balls
Number Of Ingredients 5
Steps:
- Combine popcorn, pecans and chocolate in a large bowl.
- In a medium saucepan, melt butter over medium low heat. Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.
- Pour over popcorn mixture, toss until well coated.
- Dampen hands, shape mixture into 2 1/2 inch balls.
- Cool completely on greased aluminum foil.
- Wrap each popcorn ball in cellophane or plastic wrap.
Nutrition Facts : Calories 173.6, Fat 11.7, SaturatedFat 4.9, Cholesterol 14.4, Sodium 51.2, Carbohydrate 17.1, Fiber 1.2, Sugar 10.4, Protein 1.8
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