White Chocolate Peppermint Popcorn

Festive looking and tasting, this recipe makes plenty of wintery popcorn to share. This recipe would be best made 1-2 days before delivering. Package it in a glass jar with a bow or a festive cookie tin. 

Prep Time

0 minutes

Cook Time

25 minutes


10 Cups


1⁄2 cup corn, popping (10 cups popped)
12 ounces chocolate chips, white
6 candy cane (peppermint, crushed)
1⁄2 cup chocolate chips, semisweet
  pinch sea salt (coarse)


Pop the popcorn kernels in a popcorn popper or on the stove. For a popper, follow the instructions. To use the stove, add a small amount of oil to a large pot set over medium-high heat. Test 3 kernels. When those pop, remove and add the remaining kernels. Cover and remove from heat for 30 seconds. Return to heat for 2 minutes and let pop. Let crisp and cool, then set aside.

Crush candy canes in a food processor until there are no large pieces. Melt the white chocolate in a double boiler over gently simmering water. Stir constantly and remove from heat as soon as they are melted. Pour the white chocolate over the popcorn and toss to evenly coat. Immediately toss with peppermint candy crumbles (minus 1 Tbsp.) Spread coated popcorn on a baking sheet lined with wax paper.

Melt semi-sweet chocolate in the same method as the white chocolate. Using a piping bag, or a plastic bag with a corner snipped off, drizzle the melted chocolate over the popcorn. Sprinkle with last 1 Tbsp. crushed candy and a pinch of coarse sea salt. Let the popcorn sit and harden on the baking sheet at room temperature. When hardened, break the popcorn off into pieces and disperse amongst several airtight glass jars.