Ingredients25 m servings 361 cals
- Place microwave popcorn pouch in the microwave with folds facing up. Microwave on high until popping slows to 1 to 2 seconds between pops, 1 1/2 to 2 1/2 minutes. Carefully open bag by pulling diagonally at corners and pour popcorn into a large bowl.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted white chocolate and peppermint candies into popcorn. Spread evenly on a baking sheet; allow to cool and harden, about 15 minutes.
Per Serving: 361 calories; 17.6 g fat; 48.4 g carbohydrates; 4.2 g protein; 7 mg cholesterol; 255 mg sodium. Full nutrition
ReviewsRead all reviews 4
The only change I made in the recipe was I used Wilton Christmas Sprinkles and Holiday M&Ms instead of the peppermint candies. Don't add the M&Ms in too quickly or they will melt. I also added...
It is easy to make only I put my popcorn in a brown bag after popping and pour the chocolate and nuts over the popcorn then shake until coated. It makes for a lot less mess.
We left out the peppermint, because we were just looking for the right amounts of almond bark to use. It's sweet, it's salty - what more could you ask for? :D