Sweet, salty and crunchy: popcorn and toasted pecans drizzled with white and dark chocolate, dusted with crushed peppermint candy cane bits and coarse sea salt.
It was 6 am Christmas morning and for some reason I woke up with peppermint popcorn on my mind. My kids were going to spend the day with their dad, so I was headed off to my friend’s house to spend the day with her family and I wanted to bring them a little something. So I made up this popcorn and packaged it in a set of Christmas mugs: one for each of them.
Of course, I kept for myself too. My daughter and I have been munching on it. It does stay crunchy for quite a while if you store it in an airtight tin. It still tastes as wonderful today as it did the day I made it and it has been a week and a half.
This is a delightful treat to make if you happen to run across some peppermint candy canes on clearance. 🙂
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Chocolate Peppermint Pecan Popcorn
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour
Ingredients
- 10 – 12 cups of popped popcorn (preferably unseasoned, no salt, no butter)
- About 1 cup of pecans, toasted
- 2 squares of white almond bark
- 1 cup of quality dark chocolate chips (or chopped dark chocolate bar)
- 1/3 – 1/2 cup finely crushed peppermint candy
- 1 – 2 teaspoons coarse sea salt
Instructions
- Pop the popcorn. I used my air popper. Line a rimmed baking sheet with a nonstick silicon baking mat or waxed paper.
- Spread the popcorn out on the baking sheet, being careful to pick out any unpopped kernels of popcorn. Sprinkle the popcorn with nuts.
- Put the white almond bark in a microwaveable bowl and microwave on high for 90 seconds. Take it out and stir, then microwave for 30 seconds more. Stir well and see if you can stir out all the lumps. If not, microwave for 30 seconds again, then stir again.
- Drizzle the popcorn and nuts with the melted almond bark, then immediately sprinkle with about half of the peppermint candy dust. Set aside (preferably in a cool dry spot) until the white chocolate sets up completely.
- Break up the drizzled popcorn into chunks and mix it up a bit. Spread it out into an even layer on the baking sheet again, trying to get any pieces that didn’t get drizzled the first time on top.
- Melt the dark chocolate using the same process as the almond bark. Drizzle the popcorn with the dark chocolate. Right away (before the chocolate sets up) sprinkle the rest of the peppermint candy dust onto the chocolate and then sprinkle with the coarse sea salt. Set aside again until the dark chocolate has set up. Break into pieces and place in a tightly sealed airtight container or tin.
This recipe was shared at Thursday’s Treasures, Tasty Thursday, Scrumptious Sunday and Clever Chicks Bloghop.
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