Best Birthday White Chocolate Popcorn Recipes

BIRTHDAY WHITE CHOCOLATE POPCORN

Steps:

• Put the popcorn kernels and oil in a large, wide pot, stir to coat, cover and heat over medium heat. Once you begin to hear the kernels pop, shake the pot until the popping subsides, about 8 minutes. Remove the pot from the heat, and transfer the popcorn to a large bowl.
• Bring a couple inches of water to a high simmer in a large saucepan. Set into the saucepan a bowl that fits snugly without touching the water. Add the chocolate, butter, vanilla and salt, and heat, stirring occasionally, until all the chocolate and butter melts. (The fat from the chocolate and butter will separate, and that's OK.) Remove the bowl from the saucepan, and vigorously whisk in the sugar. The mixture should come together and be thick and creamy.
• Pour the chocolate coating over the popcorn, add the sprinkles, then use your hands to toss the popcorn and evenly coat it with the white chocolate. Spread the popcorn out onto a baking sheet to let the coating set up, about 30 minute. (The popcorn can be stored in an airtight container at room temperature overnight.)

WHITE CHOCOLATE POPCORN

Steps:

• Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
• Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
• Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Line 2 baking sheets with waxed paper.
• Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside.
• Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth.
• Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like.
• Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.