- Cover a baking pan with foil or wax paper; set aside. Place popcorn, cranberries and
almonds in a large bowl; set aside. - Melt chocolate in a double boiler over barely simmering water, stirring until smooth
OR melt according to package directions. (If chocolate is not smooth after melting, ,
stir in 1-2 tablespoons shortening until mixture is smooth and loose enough to coat
popcorn.) - 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 air-tight container at room temperature.
Yield: about 1 pound
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All content Copyright 2005 of Gaylen's Homegrown Popcorn. All rights reserved.
POPPING with Pride!
| White Chocolate Popcorn Crunch |
5 cups popped popcorn
1/2 cup dried sweetened cranberries
1/2 cup sliced almonds
12 ounces white chocolate baking chips, chopped white
chocolate or white candy coating
1-2 tablespoons vegetable shortening
1/2 cup dried sweetened cranberries
1/2 cup sliced almonds
12 ounces white chocolate baking chips, chopped white
chocolate or white candy coating
1-2 tablespoons vegetable shortening
- Combine brown sugar, corn syrup, spices, and margarine in microwave-
safe bowl; cook on High heat for 2 ½ minutes until bubbly hot. - Add Craisins to popcorn; toss with hot sugar mixture until well coated. Cool
mixture before serving or store in airtight container.
6 cups air-popped popcorn
3 tbsp. brown sugar
3 tbsp. light corn syrup
1 ½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
1/8 tsp. cloves
1 ½ tbsp. light margarine
½ cup Craisins
3 tbsp. brown sugar
3 tbsp. light corn syrup
1 ½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
1/8 tsp. cloves
1 ½ tbsp. light margarine
½ cup Craisins
| Cinnamon-Spice Berry Popcorn |