White Chocolate Popcorn is great for parties or gift-giving. It’s also sweet and salty and easy to make!
White Chocolate Popcorn
One of my personal goals is to make satisfying salty and sweet treats at any opportunity, and shove them in my mouth.
There it is, folks. That’s all you need to know about me.
I love salty and sweet combinations. This means peanuts and M&M’s or anything made with salted caramel. Hot popcorn with a side of milk chocolate raisins is mandatory at the movies.
What follows isn’t really a recipe. It’s too easy to be called that. The results are delicious and really deliver on the salty sweet balance.
Start by buying a couple of bars of good quality white chocolate.
Pop the corn the old-fashioned way, on the stove, with a neutral oil like sunflower.
Melt the chocolate, and pour it gracefully over the fluffy hot kernels, tossing the warm chocolate around like dressing on a salad.
Your biggest decision now is sprinkles, or none.
Let the mixture cool, then start eating. Since it would be wrong to eat the whole tray yourself, bag some up for your friends, and keep some on hand for later.
You can use this as a nice little parting gift for house guests, as a party favor, or even served in a pretty bowl at your next cocktail party.
This is a fun and easy idea to have in your back pocket, that tastes delicious, is pretty to look at, and super easy to put together.
White Chocolate Popcorn
- 3 tbsp Vegetable Oil
- 1/2 cup Yellow Popcorn Kernels, organic if possible
- 1 tsp salt
- 10 ounces White Chocolate
- Heat the oil in a large dutch oven with a lid, add the popcorn kernels and put the lid on. Put the heat to medium highShake the pan occasionally to avoid burning
- When the popping sounds stop for about 10 seconds, remove from the heat and put the popcorn on large baking sheet lined with parchment paper
- In a double boiler, melt the white chocolate on medium high heat, stirring until smooth. Pour the melted chocolate in even ribbons up and down the pan, then use clean hands to gently toss the corn and chocolate to evenly coat. Let cool for a few minutes, then add sprinkles, if desired. Note: Don't add the sprinkles until the chocolate sets up a bit, otherwise it'll slide right off!
- Refrigerate for 15 minutes to help the chocolate set up. Break apart with your hands and serve.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible