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Candy Cane Popcorn Crunch Recipe

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This recipe for Candy Cane Popcorn Crunch is from The Moen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 cups (6 L) popped popcorn
3 cups white chocolate flavoured dipping wafers, melted
2/3 cup finely crushed peppermint flavoured candy canes
Directions:
Directions:
Place popcorn in a large bowl. Pour melted wafers over the popcorn. Stir gently until the popcorn is evenly coated. Sprinkle with candy canes and toss gently just until combined. Spread mixture in a wax paper-lined jelly roll pan. Refrigerate for 30 minutes or until the coating hardens. Break popcorn crunch into pieces. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 6 weeks. Makes 24 cups (6 L).
Note: 1/2 cup (125 ml) of unpopped popcorn is equal to 10 cups of popped popcorn
Personal Notes:
Personal Notes:
This recipe originated with Aunt Gertie and has become a Christmas favourite! I think she first heard about it on a talk radio show and made it.

 

 

 

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