White Chocolate Peppermint Popcorn is a quick and easy holiday treat! Fresh salty popcorn coated in sweet chocolate and sprinkled with crushed peppermint Is a snack that everyone will go crazy for!
Packaged gourmet popcorn has been gaining popularity over the years. And while I love the convenience of purchasing a bag, there is something about making it at home that is so much better!
This White Chocolate Peppermint Popcorn is one of the easiest holiday treats to make. This simple recipe only requires 4 ingredients and comes together in under 30-minutes!
Plus, it’s so easy to double the batch. Which means you can keep half for yourself and can give half away as a tantalizing addictive edible gift or to bring as a sweet treat to those holiday parties.
It’s fresh homemade popcorn, that’s smothered in chocolate and studded with crushed peppermint. A crunchy-salty-sweet-minty treat that truly everyone will love!
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PEPPERMINT POPCORN INGREDIENTS
Popcorn – I used air popped popcorn but feel free to use a natural microwave version. Just be sure to use one that doesn’t have butter as it will keep the chocolate from sticking and will make the popcorn soggy faster.
White Chocolate – I always prefer to use Ghirardelli White Melting Chocolate when melting chocolate but you could also use Nestle Toll House Premier White Chocolate Chips. You can also use white candy melts. These melting wafers are different than chocolate chips. They are larger and are sold in smaller size bags. Or in cups.
Milk Chocolate – I use Ghirardelli Milk Melting Chocolate but their dark version would also be delicious in this recipe. If you are unable to find Ghirardelli Melting Chocolate at your local grocer, feel free to substitute Nestle Toll House Milk or Dark Chocolate Chips. You can also use melting wafers!
Peppermint – Peppermint can be bought pre-crushed but feel free to crush your own candy canes or Starlight peppermint candies.
HOW TO MAKE WHITE CHOCOLATE PEPPERMINT POPCORN
FIRST: Divide popped corn between two large mixing bowls and set aside. Line two cookie sheets with parchment paper and set aside.
SECOND: In a microwave safe bowl, place white melting chocolate, and melt in microwave for 1 minute. Stir until completely smooth.
Add in a spoonful of crushed peppermint and stir until peppermint is fully incorporated with chocolate.
THIRD: Pour white chocolate peppermint mixture over one large bowl of popcorn and mix well so all popcorn is coated.
Pour coated popcorn onto one of the prepared cookie sheets. Spread popcorn into a thin layer and sprinkle with more crushed peppermint.
FOURTH: Repeat second step with milk chocolate.Allow both white and milk chocolate coated popcorn to cool completely. Break apart into snack-able pieces.
Serve separately or combine the white and milk chocolate popcorn into one bowl and enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
HOW TO MELT CHOCOLATE
Microwave: Place melting chocolates in a microwave safe bowl and microwave, on half power, for 30 seconds. Stir and continue heating in 10-15 second bursts, until smooth. If the chocolate starts to “seize” up or get dry and crumbly, add 1 tablespoon of oil and stir until smooth.
Double boiler: Place a saucepan on the stove and add 2-3 inches of water to the pan. Bring to a simmer over low heat. Place a heat-safe mixing bowl over the saucepan ensuring that the bowl does not touch the water in the saucepan.
Add in baking chips. The rising heat will start to melt the chocolate. Stir until smooth. Be careful not to let the steam get you or it will burn. Also remember to not the let the water drip into the chocolate or it will seize up.
HOW TO POP POPCORN
Stovetop: Heat oil in a 3-quart sauce pan on medium-high heat. Put 3 or 4 kernels of popcorn into pan and wait for them to pop. When kernels begin to pop, add in rest of popcorn in an even layer.
Cover the pot, shake occasionally, and let the kernels pop until you hear 3 seconds between pops. Take the pan from the burner.
Remove popcorn to a large bowl, removing any un-popped kernels.
Microwave: Place 1/3 cup un-popped popcorn kernels in a brown paper bag. Fold the top over.
Place in the microwave and pop on the popcorn setting (3.5oz) or pop until you hear 3 seconds between each pop.
Remove the bag and empty the popcorn into a bowl. Remove any un-popped kernels.
Air popper: Plug in popcorn maker and place your bowl under the spout. Measure kernels and pour into the popcorn maker from the top. Place on plastic guard and turn on maker. Pop until all the popcorn is popped.
Place in a large bowl with un-popped kernels removed.
BEST CHOCOLATE TO USE
When melting chocolate, you will want to use small chips or wafers as they melt quickly and have a little more added oil so they stay in a liquid state for much longer than regular chocolate.
I prefer to use Ghirardelli as their chocolate melts really well with a smooth and perfect finish.
Another great option is Nestle Toll House Morsels. Being small chips, they melt easily, smoothly, and stay liquid long enough to pour, drizzle, and decorate before it beautifully hardens.
Store leftovers in an airtight container at room temperature for up to a week. Best if eaten within 2-3 days.
TAPAS TIPS & TRICKS
- Feel free to pop your own popcorn on the stove top or with an air popper. If using microwave popcorn use a “natural” popcorn to avoid the heavy yellow color from the “extra butter” versions.
- Remove all un-popped kernels from the bowl before coating with chocolate. Don’t want anyone biting into something hard.
- You can crush you own peppermint candy. Place candy canes or Starlight peppermints in a zip-top bag and use a mallet or hammer to crush candy to desired consistency.
- Chocolate covered popcorn is best in the first few days. After that it starts to get stale so enjoy soon.
- For a salty-sweet option, lightly sprinkle popcorn with coarse salt before coating with the chocolate. If you are using a microwave popcorn, do not add extra salt, as these versions are already heavily salted.
- Make extra and give as an edible holiday gift!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This quick White Chocolate Popcorn Recipe is easier to make than most holiday treats and is great for making extra batches for gift giving or parties!
MORE EASY PARTY SNACKS
- Christmas Chex Mix
- Peppermint Hot Cocoa
- Easy Popcorn Balls
- Homemade Caramel Popcorn
- Christmas Snack Platter
- Grinch Shortbread Bites
- Buffalo Ranch Popcorn
- 6 cups popped popcorn (un-popped kernels removed)
- 1 bag (10 ounce) Ghirardelli white melting chocolate
- 1 bag (10 ounce) Ghirardelli melting milk chocolate
- ¼ cup crushed peppermints
- Divide the popcorn between two large mixing bowls and set aside. **Be sure any large uncooked kernels or hulls are removed.
- Spray two baking sheets with non-stick cooking spray or parchment paper and set aside.
- In a microwave safe bowl place the white melting chocolate and melt in the microwave for 1 minute. Stir till smooth. *If not completely melted then place back in the microwave for additional 20 second increments and stir until the chocolate is completely smooth.
- Add a spoon of crushed peppermint to the bowl of chocolate. Stir into the chocolate.
- Pour the melted white chocolate over the popcorn in one bowl of the bowls and mix so all the popcorn is coated.
- Pour the coated popcorn onto the prepared cookie sheet. Spread popcorn out and sprinkle more crushed peppermint over the top.
- Repeat with the milk chocolate and other bowl of popcorn. Spread on a separate prepared cookie sheet and sprinkle with crushed peppermint as well.
- Allow both the white and milk chocolate coated popcorn to cool completely.
- Break apart into snack-able pieces. Serve separately or combine the white and milk chocolate coated popcorn into one bowl to serve.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 24 Serving Size: 1 cup
Amount Per Serving: Calories: 30Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 17mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 0g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
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