This white chocolate holiday popcorn is the perfect treat for your festive party and the perfect edible gift for family and friends. White chocolate makes this popcorn sweet and decadent, but feel free to try other chocolates like semisweet if you prefer a more bitter final product.
White Chocolate Holiday Popcorn
Yield: About 6 cups
3/4 cups popcorn kernels
2 teaspoons vegetable oil
4 ounces white chocolate, chopped
1 tablespoon unsalted butter
1 tablespoon confectioners sugar
1/4 teaspoon kosher salt
1/4 cup holiday colored sprinkles (i.e. red and green sanding sugar)
1) In a large, wide rimmed pot over medium heat, toss the popcorn kernels with the vegetable oil and cover with a lid. The kernels will begin to pop, so continually shake the pot to evenly toast the kernels. Once the popping subsides (this should take about 6 minutes), remove the popcorn from the heat and transfer to a parchment lined baking sheet to cool.
2) While the popcorn cools, melt the white chocolate and butter in a double boiler (learn how to melt chocolate here). Once melted, remove from the heat and whisk in the confectioners sugar and salt. Transfer the chocolate to a piping bag or Ziploc bag, and allow the chocolate to cool slightly.
3) Finally, once the chocolate has cooled slightly, cut a small hole off the tip of the bag and drizzle the chocolate evenly over the popcorn until no chocolate remains, and scatter the sprinkles on top. Allow the popcorn to cool for about 30 minutes so the chocolate can set. Store in a dry, air tight container for up to 5 days.
**Cook’s Note: Make sure to use a bar of white chocolate and not chocolate chips. Chips are coated with a product to help them maintain their shape. While this is perfect for your chocolate chip cookies, this is not ideal for melting.