White Chocolate Peppermint Popcorn
This festive white chocolate peppermint popcorn is quicker and easier than cookies, ready in about 40 minutes! Perfectly popped popcorn is drizzled with smooth white chocolate, tossed with crunchy peppermint candy bits, and finished with a sparkly sanding sugar garnish for the ultimate holiday snack.
Servings: 12 cups
Calories: 215kcal
Equipment
- Possible Cooker Pro OR
- Large Pot with Lid
Ingredients
- ½ cup popcorn kernels yields about 12 cups popped
- 3 tablespoons neutral oil avocado, vegetable, or canola oil
- ½ teaspoon kosher salt or fine grain sea salt
- 10 ounces white chocolate melting wafers Ghirardelli recommended; do not use chocolate chips
- ¼ teaspoon peppermint oil not extract; can use peppermint emulsion
- 6 ounces starlight peppermint candies unwrapped and crushed; candy canes can be substituted
- 2 teaspoons pink sanding sugar
- 2 teaspoons white sanding sugar
Instructions
- Prepare your workspace by lining two large sheet trays with parchment paper. Unwrap the peppermint candies, place them in a sealed plastic bag, and crush with a rolling pin until broken into small pieces (not dust). Mix the pink and white sanding sugars together in a small bowl. Have a large bowl or bin and tongs ready for tossing.
- Set up a double boiler by filling a small saucepan with about 2 inches of water and placing a glass bowl on top. Add the white chocolate melting wafers to the bowl and place over low heat to melt while you pop the popcorn. Stir occasionally until smooth.10 ounces white chocolate melting wafers
- Turn on the Ninja Foodi Possible Cooker Pro (or use a large pot on the stove), select Sear/Sauté on high, and press start. Add the neutral oil to the bottom and let it heat during the preheat time, about 5 minutes.3 tablespoons neutral oil
- Once preheated, add 2-3 test kernels to the pot and put the lid on. When these kernels pop, your oil is hot enough. Add the salt to the hot oil, then pour in the remaining popcorn kernels. Replace the lid.½ teaspoon kosher salt, ½ cup popcorn kernels
- Let the kernels pop, giving the pot one or two shakes. When the popping starts to slow down (usually between 8-9 minutes), reduce the heat to low to prevent burning while allowing the remaining kernels to finish popping.
- Remove the pot from direct heat and take off the lid. Transfer the popped popcorn to your large bowl or bin, picking out any unpopped kernels. Let the popcorn cool completely until cool to the touch.
- Once the chocolate is melted and smooth, stir in the peppermint oil. The chocolate can sit while waiting for the popcorn to cool.¼ teaspoon peppermint oil
- Working in layers, drizzle about two-thirds of the melted chocolate over the cooled popcorn. Add half of the crushed peppermint candy and use tongs to toss everything together. Add the remaining candy and toss again. Reserve about one-third of the chocolate for the final drizzle.6 ounces starlight peppermint candies
- Pour the coated popcorn onto the prepared sheet trays, spreading it out into an even layer to form clusters. Allow the chocolate to set completely until you can pick up the popcorn without getting chocolate on your hands.
- Rewarm the reserved chocolate if needed. Using a spoon or spatula, lift the chocolate high above the popcorn and drizzle it back and forth in thin ribbons. Immediately sprinkle the mixed sanding sugar over the top while the chocolate is still wet. Repeat for both trays.2 teaspoons pink sanding sugar, 2 teaspoons white sanding sugar
- Allow the final drizzle to set completely before serving or packaging. Break apart any large clumps if desired.
Notes
PREP TIPS
• Crush the peppermint candies into small pieces, not dust. You want crunchy bits in each bite, not powder.
• Starlight mints are easier to unwrap and crush than candy canes, but either works.
• Have all ingredients measured and equipment ready before starting as this recipe moves quickly. COOKING TIPS
• Use the test kernel method to know when your oil is hot enough for popping.
• Reduce heat to low when popping slows to prevent burning while finishing the remaining kernels.
• The popcorn must be completely cool before adding chocolate, or the chocolate will soak in and make the popcorn soggy. CHOCOLATE TIPS
• Do not use white chocolate chips - they contain stabilizers that prevent smooth melting.
• Use peppermint oil or emulsion, not extract. The water in extract can cause chocolate to seize.
• Start with ⅛ teaspoon peppermint oil if you prefer a subtle flavor; ¼ teaspoon gives a nice peppermint punch.
• For more chocolate coverage, use 12-15 ounces of white chocolate melting wafers.
• Drizzle the final chocolate from high above the popcorn to create thin ribbons rather than thick globs. GARNISH TIPS
• Always use both pink and white sanding sugar together - pink alone looks too much like a unicorn theme rather than holiday candy canes.
• Sprinkle the sanding sugar immediately while the chocolate drizzle is still wet so it adheres. VARIATIONS
• Add a drizzle of dark chocolate or milk chocolate over the top for color contrast.
• Use an air popper instead of stovetop popping if preferred.
• Make on the stovetop in a large pot over medium heat using the same technique. SERVING SUGGESTIONS
• Package in clear containers or cellophane bags with festive ribbon for homemade gifts.
• Serve alongside hot cocoa for holiday movie nights.
• Add to a dessert buffet or holiday snack spread. STORAGE
• Room Temperature: Store in an airtight container for 3-5 days.
• Freezer: Store in airtight containers or vacuum-sealed bags for up to 1 month. Allow to come to room temperature before serving. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Crush the peppermint candies into small pieces, not dust. You want crunchy bits in each bite, not powder.
• Starlight mints are easier to unwrap and crush than candy canes, but either works.
• Have all ingredients measured and equipment ready before starting as this recipe moves quickly. COOKING TIPS
• Use the test kernel method to know when your oil is hot enough for popping.
• Reduce heat to low when popping slows to prevent burning while finishing the remaining kernels.
• The popcorn must be completely cool before adding chocolate, or the chocolate will soak in and make the popcorn soggy. CHOCOLATE TIPS
• Do not use white chocolate chips - they contain stabilizers that prevent smooth melting.
• Use peppermint oil or emulsion, not extract. The water in extract can cause chocolate to seize.
• Start with ⅛ teaspoon peppermint oil if you prefer a subtle flavor; ¼ teaspoon gives a nice peppermint punch.
• For more chocolate coverage, use 12-15 ounces of white chocolate melting wafers.
• Drizzle the final chocolate from high above the popcorn to create thin ribbons rather than thick globs. GARNISH TIPS
• Always use both pink and white sanding sugar together - pink alone looks too much like a unicorn theme rather than holiday candy canes.
• Sprinkle the sanding sugar immediately while the chocolate drizzle is still wet so it adheres. VARIATIONS
• Add a drizzle of dark chocolate or milk chocolate over the top for color contrast.
• Use an air popper instead of stovetop popping if preferred.
• Make on the stovetop in a large pot over medium heat using the same technique. SERVING SUGGESTIONS
• Package in clear containers or cellophane bags with festive ribbon for homemade gifts.
• Serve alongside hot cocoa for holiday movie nights.
• Add to a dessert buffet or holiday snack spread. STORAGE
• Room Temperature: Store in an airtight container for 3-5 days.
• Freezer: Store in airtight containers or vacuum-sealed bags for up to 1 month. Allow to come to room temperature before serving. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1cup | Calories: 215kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 105mg | Potassium: 45mg | Fiber: 1g | Sugar: 18g