If you like candy canes, you'll love these festive clusters. Using chocolate coating wafers means these minty treats can be stored and enjoyed at room temperature without melting. You can find candy cane powder at cake decorating stores during the holidays, but you can also grind your own in a food processor. Keep this powder in an airtight container if you do it in advance, because the moisture in the air transforms it into a solid piece if it is left uncovered.
- Portion size 8 servings
- Credits : Canadian Living: Holiday 2012
- 2 1/4 cups white chocolate coating wafers (such as Merckens)
- 1/4 teaspoon salt
- 8 cups popped popcorn
- 1/3 cup candy cane powder (about 6 candy canes)
MethodIn microwaveable liquid measure, melt white chocolate coating wafers on high, stirring after every 30 seconds, until no lumps remain, about 1 minute. Mix in salt.
In large bowl, drizzle chocolate mixture over popcorn. Sprinkle with all but 3 tbsp of the candy cane powder; mix until popcorn is coated.
Spread on waxed paper–lined baking sheets; sprinkle with remaining candy cane powder. Let stand in cool, dry place until chocolate is set, about 30 minutes. Break up any large pieces. (Make-ahead: Store in airtight container for up to 2 weeks.)
Nutritional facts Per 1 cup: about
- Fibre 1 g
- Sodium 96 mg
- Sugars 19 g
- Protein 2 g
- Calories 183.0
- Total fat 8 g
- Potassium 92 mg
- Cholesterol 1 mg
- Saturated fat 5 g
- Total carbohydrate 27 g
- Iron 2.0
- Folate 2.0
- Calcium 4.0