White Chocolate Popcorn Crunch

Smooth white chocolate candy studded with dried cranberries, toasted slivered almonds and crispy popcorn.

Recipe Ingredients:

5 cups popped popcorn
1/2 cup dried sweetened cranberries
1/2 cup toasted slivered almonds
12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
1 to 2 tablespoons vegetable shortening, as needed (do not use butter, margarine, spread or oil)

Cooking Directions:

1. Line a baking pan with foil or wax paper; set aside.
   
2. Place popcorn, cranberries and almonds in a large bowl; set aside.
   
3. Melt chocolate in a double boiler over barely simmering water, stirring until smooth, or melt according to package directions. (If chocolate is not smooth after melting, stir in 1 to 2 tablespoons shortening until mixture is smooth and loose enough to coat popcorn.)
   
4. Pour chocolate mixture over popcorn mixture and stir to coat.
   
5. Spread onto prepared pan; allow to cool completely.
   
6. When chocolate is cooled and set, break into chunks for serving.
   
7. Store in an airtight container at room temperature.

Makes 1 pound.

For White Chocolate Peppermint Popcorn Crunch: Omit cranberries and almonds. Stir in 1 cup crushed hard candy peppermints after chocolate is melted.

Recipe and photograph provided courtesy of The Popcorn Board.