Peppermint Bark Crunch Popcorn
 
Prep time
Cook time
Total time
 
Crunchy toffee-covered popcorn drizzled with milk chocolate and sprinkled with crushed candy canes. A delicious addition to any holiday gathering.
Author:
Recipe type: Holiday/Christmas/Popcorn/Chocolate/Peppermint
Cuisine: Holiday Treats
Serves: 15-20
Ingredients
  • 14-18 cups of popped popcorn (Basically, a large bowlful.)
  • 1½ c. brown sugar
  • ¾ cup butter or margarine
  • ¼ cup +2 tbsp light corn syrup
  • ⅛ tsp salt
  • 1 tsp vanilla
  • ¼ tsp baking soda
  • 8 ounces of melted milk chocolate (You can use almond bark if you prefer.)
  • ⅓-1/2 cup crushed peppermint candy canes
Instructions
  1. Preheat oven to 250 degrees.
  2. Cover a large baking sheet with parchment paper or a silpat mat and set aside.
  3. Sift through the popped popcorn to get out any kernels. Place the popcorn in a large bowl that will allow space to stir in the caramel mixture, and set it aside.
  4. In a 2-quart saucepan, combine the brown sugar, butter, corn syrup, and salt. Stir over medium-high heat until it comes to a boil. Boil for 3 minutes, take off the heat, and quickly add the vanilla and baking soda. Stir and quickly pour over the popcorn. Use a wooden or bamboo spoon to stir the caramel mixture into the popcorn until each piece is covered.
  5. Next, pour the mixture out evenly onto the prepared baking sheet.
  6. Place in the preheated oven and bake for 15 minutes. Stir well and return to the oven for 15 more minutes. Stir again and cook for one more 15-minute session.
  7. Remove from oven and let cool.
  8. Once it cools, melt the chocolate and evenly drizzle it over the toffee popcorn.
  9. Finally, sprinkle with the crushed candy canes.
  10. Let cool completely before breaking into pieces.
  11. Keep in an airtight container once it has cooled completely.
  12. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/peppermint-bark-crunch-popcorn/