White Chocolate Popcorn Bowl
2 bags Orville Redenbacher’s Naturals Lightly Salted microwave popcorn
40 ounces melted and tempered white chocolate or melted confectionery coating (Candy Melts)
6 quart plastic bowl*
Reynolds Non-Stick Grill Tin Foil (long box) – optional, but a great idea
food handling gloves, also optional but will save you from having very messy hands
Working quickly dump one batch of the white chocolate popcorn into your plastic bowl (mine is lined with the non-stick tin foil for easy removal.)
Press the popcorn in the bottom and up the sides of the bowl, compacting it as you go.
Once you get all the popcorn in your bowl, press down all around the bottom and sides of the bowl making sure the popcorn is really compact, but not broken into small bits.
Put the popcorn bowl in the refrigerator for 45 minutes. Remove it and if you used tin foil, lift the foil and the popcorn out of the bowl, then peel off the tin foil.
If you skipped the foil, then turn your bowl upside down, and press down on the bottom of your plastic bowl and the popcorn should pop out. If it doesn’t you may need to scrape around the top edge of the bowl, removing any white chocolate that has hardened on the lip of the bowl, then try again.
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Items used to create this project that are available on Amazon.com (commission earned for sales)
(this is the basic candy coated popcorn recipe
you can skip the chocolate bugs)