Ingredients
Scale
- 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.