Best 6 White Chocolate Cranberry Nut Popcorn Recipes

WHITE CHOCOLATE POPCORN DELUXE

Steps:

• Place popcorn in a large bowl. In a microwave, melt white chocolate and butter; stir until smooth. Pour over popcorn mixture and toss to coat. Add the cranberries, nuts and salt., Spread onto waxed paper. Cool until set. Store in an airtight container.

WHITE CHOCOLATE CRANBERRY POPCORN RECIPE

Steps:

• Melt coconut oil in a X qt pot over medium-high heat.
• Place 3 kernels of unpopped corn into oil and cover with lid.
• Once these have popped, you'll know it's time to add the rest.
• Pour unpopped popcorn into hot oil, cover with lid and remove from heat for 30 seconds, then return to heat.
• When several kernels have popped, begin carefully shaking the pot side to side, front to back while still on the heat, to keep kernels moving inside.
• Continue shaking until you don't hear many kernels still left in the bottom of the pot, and popping slows down, around 3 minutes
• Remove from heat and remove lid carefully to let steam escape.
• Add salt and stir.
• Microwave melting white chocolate according to package directions, being careful not to overcook.
• Pour half of melted white chocolate over popcorn and stir.
• Add dried cranberries and almonds, stir again.
• Add remaining white chocolate and stir one final time, getting even distribution.
• Spread popcorn mix onto a jelly roll pan and pop into fridge for 30 minutes to cool and harden.
• Store in an airtight container.

CHOCOLATE-CRANBERRY TREATS

Steps:

• Line a baking sheet with wax paper. Set aside.
• Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.
• Place the grated chocolate in a small bowl.
• Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.

WHITE CHOCOLATE POPCORN

Steps:

• Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
• Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
• Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

EASY WHITE CHOCOLATE PARTY MIX

Steps:

• In a large bowl, combine the first 6 ingredients. In a microwave or heavy saucepan over low heat, melt baking chips with oil; stir until smooth., Pour over popcorn mixture and toss to coat. Immediately spread onto 2 baking sheets; let stand until set, about 2 hours. Store in airtight containers.

CRANBERRY AND WHITE CHOCOLATE CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn between 2 ungreased 13x9-inch pans.
• In 3-quart heavy saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes longer, stirring occasionally; remove from heat. Stir in baking soda.
• Pour caramel mixture over popcorn; stir until well coated. Add 1 cup cranberries and 3/4 cup baking chips to each pan; toss until well coated. Bake 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container.