This recipe is adapted from The Beekman Boys. It's a great snack to serve during the Christmas Holiday Season. I increase the recipe and make more, just because everyone loves it. We serve it in decorative Christmas Cellophane Bags sealed with a twist tie. The bags are placed in a Holiday serving bowl. It just seems easier than putting out a bowl of Popcorn.
1/4 C Un popped Corn. It makes about 2 quarts popped.
8 oz. White Chocolate, chopped or chips. I use Ghiraradelli.
4 large Peppermint Candy Canes (break into a few pieces so they're easier to pulverize)
1 TBS Sea Salt
2 TBS Granulated Sugar
Pop the corn, however you pop your corn!
Spread it evenly onto a Jelly Roll Pan.
In a Food Processor:
Pulse until coarsely ground. They'll be a bit clumpy and that's what you want. Don't over grind, they'll begin to clump.
Melt the Chocolate in a Microwave or a Double Boiler.
Drizzle evenly over the Popcorn and immediately sprinkle with the Candy Cane Mix..
Gently stir with a rubber spatula.
Allow to cool completely.
Transfer to a serving bowl or portion it into decorative Cellophane Bags and seal with a twist tie.
Peace in the Kitchen!