White Chocolate Popcorn Crunch
5 cups popped popcorn
1/2 cup dried sweetened cranberries
1/2 cup sliced almonds
12 oz. chopped white chocolate
1. Cover a baking pan with foil or wax paper; set aside. Place popcorn, cranberries, and almonds in a large bowl; set aside.
2. Melt chocolate in a double boiler over barely simmering water, stirring until smooth. If chocolate isn't smooth after melting, stir in 1-2 tablespoons of vegetable shortening until mixture is loose enough to coat popcorn.
3. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; allow to cool completely. When chocolate is cooled and set, break into chunks for serving. Store in an airtight container at room temperature.
For more fun popcorn recipes, visit The Popcorn Board at http://www.popcorn.org/.
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