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    Candy Cane Popcorn Crunch


    Source of Recipe


    Cooking Monster-www.recipecircus.com

    List of Ingredients





    24 cups popped popcorn
    3 cups white chocolate wafers, melted
    2/3 cup finely crushed candy canes



    Recipe



    1. Pop popcorn.
    2. 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
    3. Make 24 cups of popcorn.
    4. This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
    5. Put candy canes into a food processor.
    6. Finely crush.
    7. Melt dipping wafers following the package instructions.
    8. I used the microwave instructions-- very simple& easy.
    9. Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
    10. Add melted dipping wafers to popcorn and stir to coat.
    11. A gentle hand is a good idea-- Add crushed candy canes and gently mix.
    12. Spread popcorn mixture onto paper lined cookie sheets.
    13. I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
    14. 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.
    15. 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).

 

 

 


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