Peppermint White Chocolate Popcorn
I love this recipe for it’s simplicity, ease, and the fact that it includes one of my favourite, fibre-rich snacks - popcorn! Indulgent but not heavy; a suitable option for those with a gluten allergy or sensitivity.
~12 cups of air-popped or stovetop popcorn (~ 1/2 to 2/3 cup popcorn seeds)
5 large candy canes, crushed using a mortar and pestle or a rolling pin
1 - 226 gram bag of white chocolate chips (or 7 ounces of white chocolate wafers)
1) Pop the popcorn and set aside to cool.
2) Crush the candy canes and set aside.
3) Over a double boiler, melt the chocolate chips. Pour the melted chocolate over the popcorn, add the crushed candy cane and mix well. While stirring, add a few pinches of sea salt. Continue to mix until well dispersed.
4) Pour onto a baking sheet and let set in the fridge ~10 minutes.
Submitted by Brooke Bulloch, RD