|5 cups||JOLLY TIME® Pop Corn, popped|
|1/2 cup||dried sweetened cranberries|
|1/2 cup||sliced almonds|
|12 ounces||white chocolate baking chips or squares|
|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.
Recipe compliments of The Popcorn Board