White Chocolate Peppermint Popcorn

Course Dessert


  • 1/2 cup popcorn kernels
  • 4 oz. white chocolate or almond bark
  • 2 tsp oil (vegetable, canola or coconut)
  • 10 starlight mint candies or 2 candy canes, crushed


  • Pour popcorn kernels in Large Round Mold. Cover with Octagonal Silpat. Cook in the microwave for 2-4 minutes, or until popping slows. Spread popcorn on RoulPat and set aside.
  • In microwave, melt white chocolate or almond bark slowly, stirring every 30 seconds until it is smooth. Once melted, add oil and stir.
  • Drizzle warm chocolate mix over popcorn until evenly coated. Sprinkle crushed candies over the popcorn. Set aside to harden.
  • When cool, crumble in to bite sized pieces. Enjoy!