Birthday White Chocolate Popcorn Recipes

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.

CHOCOLATE-PEPPERMINT POPCORN

Steps:

• Microwave 1 cup white chocolate chips with 1 tablespoon shortening in a microwave-safe bowl, stirring every 30 seconds, until melted, 2 to 3 minutes. Repeat in a separate bowl with 1 cup semisweet chocolate chips and 1 tablespoon shortening. Spread 6 cups popcorn on a baking sheet and drizzle with both chocolate mixtures. Sprinkle with 1/4 cup roughly chopped peppermint candies and a pinch of kosher salt. Let harden, about 1 hour, then break into pieces.

WHITE CHOCOLATE POPCORN BALLS

Steps:

• Line 2 12-muffin muffin pans by placing a sheet of plastic wrap over the pan and pushing down into the cups slightly.
• Over barely simmering water melt the chopped chocolate, stirring occasionally. Remove from the heat and carefully stir in the popcorn carefully to coat it evenly with melted chocolate. Working quickly, take off large spoonfuls of coated popcorn and form into a loose ball the size of a golf ball. Place it in the cup of the lined muffin pans to rest and sprinkle with the colored sprinkles. Insert a lollipop stick in the bottom and let it set up. To hasten the set-up, place them in the refrigerator. These can be wrapped in colored cellophane with twisted ends. Store at room temperature.