White Chocolate Popcorn Crunch
5 cups popped popcorn
1/2 cup dried sweetened cranberries
1/2 cup sliced almonds
12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
1-2 tablespoons vegetable shortening
Cover a baking pan with foil or wax paper; set aside. Place popcorn, cranberries and almonds in a large bowl; set aside. Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions. (If chocolate is not smooth after melting, , stir in 1-2 tablespoons shortening until mixture is smooth and loose enough to coat popcorn). Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; allow to cool completely. When chocolate is cooled and set, break into chunks for serving. Store in an air-tight container at room temperature.
Variation: White Chocolate Peppermint Popcorn Crunch: Omit cranberries and almonds. Stir in 1 cup crushed hard candy peppermints after chocolate is melted.
Yield: about 1 pound
Recipe compliments of the Popcorn Board