Description
An easy, festive snack combining crunchy popcorn with creamy white chocolate and a pop of pink from freeze-dried strawberries or sprinkles.
Ingredients
- 1/2 cup popcorn kernels
- 2 tbsp neutral oil
- 12 oz white chocolate chips
- 1 tbsp coconut oil
- 1/2 cup crushed freeze-dried strawberries
- 1/4 cup red or pink sprinkles (or small candy hearts)
Instructions
- Pop the popcorn kernels using a stovetop pot with neutral oil or an air popper. Allow to cool completely.
- Melt the white chocolate chips and coconut oil in a microwave or double boiler until smooth.
- Pour the melted white chocolate over the cooled popcorn and gently fold to coat evenly.
- Spread the coated popcorn onto a parchment-lined baking sheet.
- Sprinkle crushed freeze-dried strawberries and sprinkles over the top.
- Let set at room temperature for 10-15 minutes or bake in a 200°F (95°C) oven for 8-10 minutes to help set the chocolate.
Notes
Store cooled popcorn in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop or Air-Popped
- Cuisine: American