White Chocolate Popcorn Crunch

Makes 1 pound

During the holidays, omit the cranberries and almonds and stir in 1 cup crushed hard candy peppermints.


5 cupsJOLLY TIME® Pop Corn, popped
1/2 cupdried sweetened cranberries
1/2 cupsliced almonds
12 ounceswhite chocolate baking chips or squares
1-2 tablespoonsvegetable 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.

Recipe compliments of The Popcorn Board