Candy Cane Popcorn Crunch

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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