This year Peppermint Popcorn has been all the rage. Everywhere I go people are asking for the recipe. I wanted to share it with you too, so I bought what I needed and by mistake bought Kettle Corn and not regular popcorn. I went ahead and made it with the Kettle Corn and it came out great. My daughter said it was the best batch yet. This is her favorite, so I consider her an expert. I packaged it in a clear cello bag and placed it in a gold window box. Try simply adding a holiday ribbon to the bag and that is all you really need to do. Enjoy!
You will need; 4.5 ounce bag of Kettle Corn, 3 ounces of white chocolate coatings melted and 1/4 cup of peppermint crunch or crushed candy cane.
|Just three ingredients|
Add the peppermint crunch to the melted white coatings
and mix together. Then pour the chocolaty mixture onto the popcorn and gently mix with a rubber spatula. Spread evenly over a cookie sheet covered with wax paper. Refrigerate about 10 minutes. Mix up the popcorn with your hands and package in cello bags with a pretty bow. Keep in an airtight container. I do not recommend keeping any chocolate product in the refrigerator.
This recipe and many others are in my book Chocolates by Imagination Fall and Winter. For more information go to, www.chocolatesbyimagination.com