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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I got this recipe from a woman I used to work with. The original recipe calls for 1 tablespoon paramount crystals, but recipezaar does not recognize paramount crystals (they can be hard to find). Paramount crystals thin the chocolate a little and helps coat the popcorn better, you can use parrafin or shortening in its place if needed. Also the bag size of natural popcorn is a complete guess (zaar wouldn't accept bag of natural popcorn ), just get the standard size bag not the mini bags.****** I don't have a microwave but I do have a popcorn maker so instead of buying a bag of natural popcorn I use my popcorn maker. There's about 5 tablespoons of popcorn kernels in a bag. I usually just pop a 1/4 cup just to make sure there's enough chocolate to smother the popcorn. And don't be afraid to get creative... I've cut back the amount of chocolate before and added a heaping spoonful of peanut butter, very yummy. Ingredients:
1/2 lb white chocolate |
1 (33 g) bag unbuttered and unsalted popcorn |
colorful candy sprinkles (optional) |
Directions:
1. Have a cookie sheet lined with wax paper prepared in advance.
2. In a double boiler melt the white chocolate. While the chocolate is melting pop the popcorn. If you're using them, stir the crystals into the chocolate until they dissolve.
3. ***If you're using a popcorn maker then pour your popped popcorn into a large mixing bowl and pour the chocolate over the popcorn; shake and lightly toss to get an even coating.
4. *** If you're using a bag of popcorn pour the chocolate into the bag of popped popcorn and hold the bag closed with your hands; shake the bag to coat evenly.
5. Pour the popcorn evenly onto the wax paper, if you want to use pretty or seasonal sprinkles now's the time. Allow to dry, about 20 minutes.
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