White Chocolate Popcorn Recipe

This addictive White Chocolate Popcorn Recipe is a sweet and salty snack mix, which is made with creamy white chocolate chips and crispy plain popcorn. It’s the perfect movie night treat or holiday gift, ready to eat after a quick chill in the fridge.

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White Chocolate Popcorn Ingredients

• 2 (3.5 ounce) packages Plain Microwave Popcorn: Using plain or lightly salted popcorn is best so the snack doesn’t become too greasy or salty. You can also use air-popped corn.
• 17 ounces White Chocolate Chips: The star of the show. Use high-quality chips (like Ghirardelli) or a white chocolate baking bar for the best melt and flavor.
• 1 tablespoon Butter: Adding a small amount of butter to the melting chocolate helps thin it out slightly, ensuring it coats the popcorn evenly without seizing.

How To Make White Chocolate Popcorn

1. Pop the Corn: Pop one popcorn package at a time in the microwave on high. Listen carefully; stop when the popping slows to 2 to 3 seconds between pops (about 2 1/2 minutes) to prevent burning.
2. Remove Kernels (Crucial Step): Open the bags carefully. Transfer the popcorn to a large plastic bag (like a clean trash bag or turkey roasting bag). As you transfer, carefully sift through to discard any burnt pieces or unpopped kernels. Tip: You do not want hard kernels ending up in the chocolate coating.
3. Melt the Mixture: In the top of a double boiler set over simmering water, combine the white chocolate chips and the butter. Stir frequently with a rubber spatula, scraping down the sides, until the mixture is completely smooth and creamy (about 5 minutes).
4. Drizzle and Seal: Pour the warm melted chocolate mixture directly over the popcorn inside the large plastic bag.
5. Shake to Coat: Seal the bag tightly, trapping some air inside so the popcorn can move. Shake the bag vigorously for 3 to 4 minutes until every piece of popcorn is thoroughly coated in white chocolate.
6. Chill: Place the sealed bag (or spread the popcorn onto a baking sheet if you prefer flat drying) in the refrigerator for about 1 hour to allow the chocolate to set completely. Break into chunks and serve.

Recipe Tips

• The “Shake” Technique: Using a large paper grocery bag or a designated food-safe plastic bag is much more effective than stirring with a spoon. It ensures even coverage without crushing the delicate popcorn kernels.
• Avoid “Butter” Flavor Popcorn: While you can use movie theater butter popcorn, the artificial yellow color can mix with the white chocolate to create an unappealing beige, and the extra oil can prevent the chocolate from setting hard. Stick to “Natural” or “Plain.”
• Festive Add-ins: This recipe is a blank canvas. While the chocolate is wet, toss in crushed candy canes for Christmas, pastel sprinkles for Easter, or pretzel sticks for extra crunch.
• Melting White Chocolate: White chocolate burns easily. If you don’t have a double boiler, microwave the chips in 20-second intervals at 50% power, stirring in between. Do not overheat.

What To Serve With White Chocolate Popcorn

• Salty Pretzels: Serve in a bowl mixed with pretzels for a “snack mix” vibe.
• Red Wine: The buttery white chocolate pairs surprisingly well with a Pinot Noir.
• Hot Cocoa: A cozy pairing for winter nights.
• Dried Fruit: Mix in dried cranberries or cherries after the chocolate sets.

How To Store White Chocolate Popcorn

• Room Temperature: Store in an airtight container or Ziploc bag in a cool, dry place for up to 1 week.
• Freezing: You can freeze this popcorn! It stays surprisingly crisp. Freeze in an airtight bag for up to 3 months and eat it straight from the freezer.

White Chocolate Popcorn Nutrition Facts

• Calories: 210 kcal
• Carbohydrates: 24g
• Fat: 11g
• Protein: 2g
• Sugar: 18g

Nutrition information is estimated per cup.

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