White Chocolate Popcorn
This White Chocolate Popcorn recipe coats crunchy popcorn in creamy melted white chocolate with fun, customizable mix-ins. It’s a fast, no-bake snack that feels gourmet enough for gifting but easy enough for any last-minute movie night.
Ingredients
- 10 cups popped popcorn about 1/2 cup kernels before popping or 1 standard bag of microwave popcorn; use plain or lightly salted
- 12 ounces white chocolate chips or white candy melts about 2 cups; good-quality brands melt more smoothly
- 1–2 teaspoons neutral oil such as canola, vegetable, or refined coconut oil; helps thin the chocolate
- 1/2 teaspoon pure vanilla extract optional, for extra flavor
- 1/4 teaspoon fine sea salt or to taste
- 1/3–1/2 cup sprinkles, mini candies, or other mix-ins such as mini M&M’s, crushed candy canes, colored sprinkles, toffee bits, chopped nuts, or pretzel pieces
- 1/2 cup mini pretzels optional, broken into pieces, for extra crunch
- 1/4 cup chopped roasted nuts optional; almonds, peanuts, or cashews
Instructions
- Spread the 10 cups of popped popcorn out on a large baking sheet lined with parchment paper or a silicone baking mat. Try to keep it in a single layer so the white chocolate can reach as much as possible.
- Gently shake the tray and look for any unpopped or half-popped kernels. Pick them out so only fully popped pieces remain.
- Add the white chocolate chips and 1 teaspoon of oil to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until melted and smooth (about 1–2 minutes total). If the mixture still feels too thick, stir in up to 1 more teaspoon of oil until it’s pourable.
- Stir in the vanilla extract and fine sea salt while the white chocolate is still warm. Whisk until fully combined, then taste a tiny bit and add an extra pinch of salt if desired.
- Drizzle the melted white chocolate evenly over the popcorn on the baking sheet. Using a large rubber spatula or clean hands, gently toss and turn the popcorn so most of the pieces get lightly coated. Work fairly quickly, as white chocolate sets faster than dark chocolate.
- While the chocolate is still wet and glossy, sprinkle your chosen toppings (sprinkles, mini candies, pretzels, nuts, or other mix-ins) over the popcorn. Toss very gently once more so the toppings stick without all falling to the bottom.
- Spread the popcorn back out into an even layer on the baking sheet. Let it sit at room temperature for 20–30 minutes, or until the white chocolate hardens and the clusters no longer feel tacky. To speed this up, you can chill the tray in the refrigerator for about 10 minutes.
- Once fully set, break the white chocolate popcorn into big, snackable clusters. Transfer to a large serving bowl, portion into individual cups, or package in bags or tins for gifting.
Notes
Use good-quality white chocolate for the smoothest, creamiest coating—cheaper chips can be thick or grainy. If the chocolate seizes or clumps, whisk in a small splash of neutral oil until it loosens. Microwave popcorn works well, but choose plain, lightly salted, or light butter; heavily buttered popcorn can make the mix taste greasy. Don’t overload the popcorn with chocolate—aim for a light, even coating so the texture stays crisp and not heavy or clumpy. Fine sea salt is key to balancing the sweetness. For large batches, work in stages on two baking sheets and melt the chocolate in separate bowls so it doesn’t start to harden before you’re done. Line pans with parchment or a silicone baking mat rather than foil to prevent sticking. If adding nuts for extra crunch, label them clearly when gifting to accommodate allergies.
Nutrition
Calories: 250kcal
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