Description
Twelve provisional cups of popcorn with white chocolate and dried cranberries.
Ingredients
Scale
- 12 cups Plain air-popped popcorn
- 12 ounces Real white chocolate, finely chopped
- 3/4 cup Dried cranberries
- 1/4 teaspoon Fine salt
Instructions
- Measure 12 cups plain air-popped popcorn into a very large bowl, discarding unpopped kernels. Line a large tray with parchment and separate 3/4 cup dried cranberries.
- Melt 12 oz finely chopped real white chocolate gently in a dry heatproof bowl over barely simmering water, stirring until smooth. Keep steam and water out; do not overheat.
- Drizzle chocolate over popcorn in stages, folding gently to coat without crushing it. Fold in the dried cranberries and 1/4 tsp salt, then spread the mixture in one layer on parchment.
- Let stand about thirty minutes until chocolate sets, then break large masses into manageable pieces. Divide into twelve provisional one-cup portions, measuring coated volume and cluster size in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: approximately five-minute gentle white-chocolate melt and thirty-minute set; popping time is included in prep only if popcorn is prepared before starting.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 5 minutes
- Category: No-Bake Treats
Nutrition
- Serving Size: Approximately one cup