A simple, yet elegant snack (appetizer? dessert?) to serve at your next holiday gathering, this party mix is sure to please the kids and gourmands alike and couldn’t be easier to prepare. We could see this as a snack while curled up watching It’s a Wonderful Life or served alongside some bubbly on New Year’s Eve.
Active Time: 10 minutes
Total Time: 2 hours, 10 minutes
- 1/3 cup Bob’s Red Mill White or Yellow Popcorn
- ½ tsp Salt
- 12 ounces White Chocolate
- 1 tsp Vegetable oil (optional)
- 3 Tbsp Sugar Pearls (optional)
- 1 cup Pretzel sticks
- 1 cup Sweetened Dried Cranberries
- ½ cup roasted and salted Pepitas
- ½ cup roasted and salted Pistachio halves, shelled
Special Equipment: microwave, brown paper lunch bag
Place popcorn and salt in a brown paper lunch bag and fold over the top 2-3 times. Place in microwave and heat on high for 2 minutes, 30 seconds. (You may also use your popcorn button). Remove from the microwave and pour into a large mixing bowl. Discard any un-popped kernels.
Meanwhile melt white chocolate and vegetable oil (if using) in a double boiler over medium-low heat. To create a double boiler, fill a medium saucepot a third of the way with water. Bring to a simmer, and then place a glass mixing bowl over the pot, making sure that the bottom of the bowl doesn’t touch the simmering water. Drop chocolate in and stir until melted. Spoon melted chocolate over the popcorn and toss with tongs to coat. Spread popcorn out onto a parchment-lined baking sheet. Sprinkle with sugar pearls and let harden in a cool, dry place for approximately 2 hours.
When hardened, break chocolate popcorn apart and toss with pretzel sticks, cranberries, pepitas and pistachio halves. Serve immediately or store in an airtight container for up to 5 days.
Christianne Winthrop’s culinary career began in early 2009, when she left her job in commercial real estate to focus on food. Since then, she has launched her own boutique catering company, specializing in modern American cuisine with a healthy twist, and teaches in-home cooking classes to “kitchen chickens.”
When Christianne isn’t teaching or catering, she is a freelance food writer with credits in The Los Angeles Times and BrainWorld magazine. She is also a regular contributor to SeriousEats.com and CBS Local’s “Best of LA” website. Christianne blogs at Better Bitter Blonde where you can find her thoughts and recipes.