White Chocolate Popcorn
- 8 cups unsalted popped corn
- 24 ounces while baking chocolate, chopped
- ½ cup granulated white sugar
- 1 tablespoon light cream
- ¼ teaspoon vanilla extract
- Preheat oven to 320°F.
- Spread popped corn on a baking pan lined with foil. Set aside.
- Combine together chopped chocolate and sugar. Toss together until well combined. Place have the contents in a heat-proof bowl and add cream. Set bowl over a pan of simmering water for 3 to 5 minutes or until heated through and chocolate begins to melt. Remove from heat and stir lightly. Add the remaining chocolate-sugar mixture and stir. If the chocolate does not melt all the way, that’s fine. Stir in vanilla.
- Pour melted white chocolate over popcorn and toss well until coated. Place baking pan in the oven for 5 to 10 minutes or until heated through. Remove pan from oven and set on a wire rack to cool, breaking up any clusters using a wooden spoon or spatula.
- Serve right away or store in an airtight container.
- You may also choose to replace cream with half and half or buttermilk. You may also replace vanilla with rum or any of your favorite liqueur or essence.
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