Recipe by Queen Dana
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.
- 1⁄2 lb white chocolate
- 1 (33 g) bag unbuttered and unsalted popcorn
- colorful candy sprinkles (optional)
Directions See How It's Made
- 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.