Experience the delightful fusion of white chocolate, savory cashews, and invigorating peppermint oil in this irresistible festive popcorn. Once you start, you won’t resist the temptation to snack on it! Ideal for stocking stuffers and gifting joy.
December brings out our finest intentions but often leads us to overcommit, overindulge, overspend, and overdo things. We eagerly agree to reunions, exclaiming, “Yes! Let’s gather with friends we’ve missed all year! I’ll host!”
We find ourselves overindulging, reasoning, “I’ve already had one insert treat here, what’s one more?” And the holiday shopping list seems never-ending – mailman, teachers, hairdresser, coaches, clients, Secret Santa, neighbors, dogwalker… the list goes on, endlessly.
As we approach the gifting finale, time slips away swiftly, resembling stealthy Santa and his reindeer-led sleigh. If you’re not keen on gift cards (“convenient but lacking”), and novelty items don’t quite cut it (seriously, Duck Dynasty?), delve into the world of DIY gift-giving with a simple lesson from yours truly.
Now that I’ve spun my annual Night Before Christmas rhyming tale, let’s dive into what makes this recipe absolutely fantastic and incredibly easy to whip up for gifting. And there’s more than one reason why.
Reason #1: It’s all about the chocolate.
Indulge in creamy, sweet white chocolate that envelops every crevice and corner of perfectly popped kernels. I opted for Apeel chocolate wafers from Orson Gygi, my trusted local restaurant supplier. Alternatively, you can find these delightful chocolates available here, here, and here.
Reason #2: Enter the popcorn.
This isn’t your average popcorn. It’s the legendary Mushroom popcorn. It bursts into extra-large puffs, providing more surface area for the chocolate to cling to. I particularly adore it because I hardly encounter those stubborn unpopped kernels in the mix. Find it right here.
We unveiled the popcorn popper that Smudge received for her birthday this year. I swear, it was a gift from her aunt and uncle, prompting a shared moment of incredulity between my husband and me, both wondering, “Where on earth will we put this thing?” However, I must admit, I’m thrilled we have it because it crafts the most incredible popcorn.
#3: Freshly Minted.
Infusing a few drops of peppermint oil into the white chocolate before coating the popcorn kernels and cashews adds that invigorating minty twist. Ensure you opt for peppermint oil, such as this one, as peppermint extract won’t work. Oil seamlessly blends into the chocolate, while an extract containing water could cause your chocolate to seize. If considering food coloring to tint the white chocolate, remember to select oil-based food coloring for compatibility.
#4: A Unique Salty Crunch!
While shopping for chocolate, I bumped into my friend Barbara from Barbara Bakes (have you seen her Chocolate Chip Cheesecake Brownies? They’re amazing!). Seeking her advice on popcorn additions, she didn’t hesitate, “NUTS! and MORE NUTS!” I followed her suggestion and chose cashews, yet pistachios or buttery macadamia nuts would also offer delightful variations.
#5: Presenting Minty Delight.
These kernels transform into the perfect holiday gift. Simply place them in festive Christmas-themed plastic bags or opt for playful containers to display their charm. For a simple solution (just as I did), repurpose canning bottles from your collection of summer pickles.
White Chocolate Peppermint Popcorn
Ingredients
- 3 cups white chocolate discs I use Apeels
- 2-3 drops peppermint oil
- 12 cups popcorn popped
- 2 cups salted cashews
- ¼ cup red Apeels chocolate discs
- ¼ cup green mint flavored Apeels chocolate discs
Instructions
-
Place
the chocolate discs in a microwave-safe bowl and melt in bursts of 20
seconds, stirring between each burst. Alternately, melt the chocolate in
a heat-proof bowl set over a saucepan filled with 1 inch of water,
bring to a boil, and stir the chocolate often. Stir in a few drops of the
peppermint oil to taste. It will be strong so start with a light hand. -
Pour
the popcorn and cashews into a large bowl (do in batches if necessary.)
Pour the melted chocolate over the popcorn and cashews and stir to
combine. Pour out in a single layer on a baking sheet lined with
parchment paper and let it dry completely. -
While the popcorn mixture is drying, melt the red and green chocolate using your preferred method.
-
Once
the popcorn is completely dry, use a fork to scoop a bit of the red
chocolate and drizzle it over the popcorn and streaks. Let the chocolate
dry and then repeat with the green chocolate. Allow chocolate to dry
between colors. -
Once
all the layers are dry, use a clean spatula to carefully scrape the
bottoms of the baking sheets to lift and break apart the popcorn.
