I hope everyone had a wonderful Christmas! I know I have been MIA for the last few weeks, it was one thing after another around our house and posting just wasn't on my to do list. I had lots of fun things planned for holiday baking but most of them just didn't happen at all. Sorry guys I know I dropped the ball.
Do you have a lot of candy canes laying around? If your anything like us, it seems that every gift our kids got this year had candy canes attached to them. In an attempt to use up a major surplus of candy canes hanging from our Christmas tree we had planned several candy cane recipes. One of the few things that did come out of our kitchen this month was this super tasty popcorn. We made a couple of batches and pass them out to our kiddos teachers before schools let out. It has a wonderful peppermint flavor!
Candy Cane Popcorn
Ingredients
- 3 Tablespoons oil, (we use canola)
- 1/2 cup popping corn
- large pinch salt
- 6-8 candy canes, crushed
- 1 teaspoon vegetable shortening
- 10 oz. white chocolate chips
Cooking Directions
- *In a large skillet or heavy bottom pan with a lid (we like our dutch oven for this), heat the oil over medium heat. Add 2 kernels of the corn and cover the skillet. When one of the kernels pops, add the remaining popcorn to the pan. Cover and shake until the popping stops, then transfer the popcorn to a large bowl. Discard any uncooked kernels. Add crushed candy canes and salt.
- In a microwave safe bowl combine white chocolate and vegetable shortening. Microwave in 20 second intervals with mixing in between, until chocolate is melted. Pour chocolate over popcorn and candy canes. Mix until evenly coated. Spread out on wax paper or a large cookie sheet. Allow to cool and re harden for about 20 minutes. Break any large chunks.
Makes about 4 quarts
Inspired by Caylie H.
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