You know those giant 8-pound tubs of popcorn kernels you can get at Costco? My family can go through one of those in a month.
A bowl of buttered popcorn and a movie rental are just about all we need to enjoy our weekend.
Lately, though, we’ve been going through popcorn withdrawals. Our son had his wisdom teeth out, and the doctor said he could only eat soft foods, and definitely no popcorn. I thought it would just be cruel to make popcorn and eat it in front of him, so the rest of us went without.
Then we got sick, all of us, really sick. We had a lot of chicken soup and applesauce, and none of us really wanted to eat popcorn. We didn’t want to make it either.
So we have probably been popcorn-free for about 3 weeks now.
Today I decided enough was enough, and started making a big bowl of our favorite snack. Then the season got the better of me. I started imagining how the popcorn would taste with peppermint mixed in, and I remembered the white chocolate in my pantry, and well… it didn’t take long for me to convince myself that what we really needed today was white chocolate peppermint popcorn.
Personally, I love peppermint, and I would eat it all year long. But people think you are weird for having peppermint hot chocolate or peppermint cookies in July, so I mostly only make them in November and December.
Even though this popcorn is super easy to make, I want to give you a couple pieces of advice.
FIRST: Choose your white chocolate carefully. White chocolate chips tend to get weird when you melt them. I personally prefer to use Almond Bark. It’s more like a candy coating, and it sets up nicely without making too big a mess of your fingers when you eat it.
SECOND: Choose your peppermint carefully too. While it’s fine to use crushed peppermint candies or candy canes, those tend to be quite hard on the teeth, and can get sharp edges when crushed. I used these Peppermint Baking Chips. They are easy to work with, soft to eat, and quite tasty.
THIRD: You might want to hide a small bowl for yourself! What can I say? Sometimes a girl needs some popcorn.
- 1/2 cup unpopped popcorn kernels
- 10 oz. white chocolate or almond bark
- about 1 cup peppermint baking chips or crushed candies
- Pop popcorn. (I used an air popper)
- Melt white chocolate in the microwave, in 30-second intervals, stirring between each.
- Pour hot white chocolate over popped corn, and stir to coat. Quickly add peppermint chips and stir to incorporate.
- Chill until set, about 30 minutes, before serving.
Jen Stott is a wife and mom who seeks to rule the world one dessert recipe at a time. Cat hater, chocolate lover, mess maker and eternal optimist; mother of teenagers, she self-medicates with cookies and captures the highlights on her blog, JensFavoriteCookies.com.
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