Peppermint Bark Crunch Popcorn

Anyone else love a good, fancy toffee popcorn? Well, I’ve got a delicious Christmas one for you! As far as quality and deliciousness, this Peppermint Bark Crunch Popcorn is reminiscent of Harry & David’s Moose Munch. I use the caramel recipe from my favorite Caramel Corn Puffs, but I bake it to make it crunchy and then top it with drizzled milk chocolate and sprinkle it with crushed candy canes. It’s basically Peppermint Bark on top of Toffee Popcorn. So good!

This recipe could actually go in so many directions. If you want, you could use white chocolate instead of milk chocolate. You could skip the candy canes and sprinkle it with toasted coconut or chopped nuts–so many possibilities. It’s a great gift idea for teachers or neighbors. Just tie some up in a cute holiday bag and you’re set!

I used plain, air-popped popcorn for mine, but you could use microwave-buttered popcorn if you wanted to, or you could make it on the stove if needed, too. If you try it with microwave popcorn, let me know how it turns out. We can’t do microwave popcorn in our weird German microwave. Every time we try, it barely pops any kernels and almost catches on fire. When I say weird microwave…it has an element in it…doesn’t make sense. Never knew I could miss microwave popcorn, but I do.

Holiday Treats You’ve Gotta Try!

Step-by-Step Photos for How to Make Peppermint Bark Crunch Popcorn

Tips for How to Make Peppermint Bark Crunch Popcorn

You can use air-popped popcorn, microwave-buttered popcorn, or stovetop popcorn.
I made the popcorn with an air popper, and I used about 1 cup of popcorn kernels to make a large bowlful.
Place the popcorn in a large bowl that will allow space to stir in the caramel mixture.
To limit the amount of kernels that get into the caramel corn, move popcorn from one bowl to another, sifting out any kernels or hulls.
Melted milk, dark, or white chocolate will work in this recipe.
For the melted chocolate, you can use almond bark if you prefer.
Let the popcorn mixture completely cool before breaking into pieces.
Keep it in an airtight container once it has completely cooled.

Chef’s Tools:

Peppermint Bark Crunch Popcorn

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Crunchy toffee-covered popcorn drizzled with milk chocolate and sprinkled with crushed candy canes. A delicious addition to any holiday gathering.

Author: Maria

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

Preheat oven to 250 degrees.
Cover a large baking sheet with parchment paper or a silpat mat and set aside.
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.
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.
Next, pour the mixture out evenly onto the prepared baking sheet.
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.
Remove from oven and let cool.
Once it cools, melt the chocolate and evenly drizzle it over the toffee popcorn.
Finally, sprinkle with the crushed candy canes.
Let cool completely before breaking into pieces.
Keep in an airtight container once it has cooled completely.
Enjoy!