• 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
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