A bag of this chocolate popcorn sprinkled with pretzels, peanuts and potato chips was put on a plane to Germany yesterday, along with our exchange student. I am so sad she is gone.
I don’t often do blog posts about recipes, my projects usually are more artistic and crafty, but some times a girl just needs to keep it simple.
Our exchange student loves my white chocolate popcorn drizzled with a bit of milk chocolate, but she’s also a huge fan of salty snacks, so I as a special treat for her to take on the airplane, I combined all of her favorites to make one crunchy, creamy, salty and sweet treat.
I thought it was the perfect time to share this, as this popcorn would make a great Father’s Day gift too.
White Chocolate Popcorn with Potato Chips, Pretzels and Peanuts Drizzled with Milk Chocolate
1/3 cup popcorn kernels
1 cup peanuts
1 1/2 cups mini pretzel twists
2 cups potato chips pieces (break chips into inch size pieces)
16 ounces melted and tempered white chocolate or melted white confectionery coating*
3 ounces melted and tempered milk chocolate or melted light cocoa confectionery coating*
For more detailed instructions on melting read my Chocolate Making Tips page.
Special Equipment Needed:
air popper for the popcorn or a plain brown lunch bag and a microwave
extra large mixing bowl
2 baking sheets lined with parchment paper
popcorn boxes, optional
Pop 1/3 cup of popcorn kernels in an air popper. If you don’t have an air popper, you can place your kernels in a plain brown lunch bag, fold the top of the bag over a few times, heat in microwave on high power for 2-3 minutes until you hear the popping of the kernels slow to one to two pops per second. Times will vary because every microwave heats differently.
However you pop your popcorn, you’ll want remove all of the un-popped kernels before tossing it with the chocolate. No one wants to eat chocolate covered kernels.
Mix popcorn with peanuts, pretzels, and potato chip pieces. Pour melted white chocolate over popcorn. Use a large spatula or spoon to gently fold the popcorn and white chocolate just until the popcorn is covered nicely. If you stir for too long, the chocolate will begin to harden and you will end up with spikes of chocolate on your popcorn.
Pour popcorn onto two baking sheets lined with parchment paper. Spread it into an even layer. Drizzle melted milk chocolate over popcorn. Refrigerate for 10 minutes until the chocolate is hardened. Remove from refrigerator and break up into small chunks. Package in popcorn boxes or cellophane bags.
It’s best to store this chocolate coated popcorn in a large tin to keep it fresh and crispy for up to a month, but I bet it wont stick around that long. If not kept in an airtight container it will stay fresh for about a week.
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Items used to create this project that are available on Amazon.com (commission earned for sales)