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White Chocolate Popcorn Recipe

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4.2 from 11 reviews

This Real White Chocolate Popcorn recipe features air-popped popcorn coated with perfectly tempered high-quality white chocolate, creating a smooth, glossy finish that sets crisply without sogginess. Decorated optionally with sprinkles, it makes for a delightful, elegant snack or treat perfect for parties, movie nights, or gifting.

Ingredients

White Chocolate

  • 8 ounces (226 grams) good quality white chocolate, finely chopped, divided

Popcorn

  • 8 cups air-popped popcorn (60 grams)

Optional

  • Sprinkles, for decoration

Instructions

  1. Prepare the double boiler: Fill a small pot with 1-2 inches of water and bring it to a gentle simmer over medium-low heat, ensuring the water doesn’t touch the bowl when placed on top.
  2. Melt the white chocolate: Place 6 ounces (170 grams) of chopped white chocolate in a heatproof bowl and set it over the simmering water. Stir constantly with a rubber spatula until completely melted and the temperature reaches 104-105°F (40-41°C).
  3. Temper the white chocolate: Remove the bowl from heat. Add the remaining 2 ounces (56 grams) of white chocolate and stir continuously, allowing the temperature to cool to 86-87°F (30-31°C). This ensures the chocolate is tempered and will set properly.
  4. Prepare the popcorn: Line a sheet pan with parchment paper. Pour the air-popped popcorn into a large bowl, removing any un-popped kernels for a better texture.
  5. Coat the popcorn: Drizzle the tempered white chocolate over the popcorn and toss thoroughly until every piece is evenly coated with chocolate.
  6. Set the popcorn: Spread the coated popcorn evenly over the prepared sheet pan. Add sprinkles if desired for decoration.
  7. Let it harden: Allow the popcorn to set completely at room temperature for 30-60 minutes until the chocolate has hardened.
  8. Break apart and store: Once set, gently break the popcorn into clusters with your hands. Store in an airtight container for up to 2 weeks to maintain freshness.

Notes

  • Tempering the chocolate is crucial to ensure it sets properly and prevents soggy popcorn.
  • Use high-quality white chocolate bars with at least 20% cacao butter rather than white chocolate chips which contain additives and seize easily; Ghirardelli is recommended.
  • Use plain air-popped popcorn without salt or seasonings. If an air popper is unavailable, stovetop or microwaved plain popcorn can be used (1/4 cup kernels yield about 8 cups popcorn).
  • White candy melts can be substituted for white chocolate, but the flavor will be more vanilla-like rather than true white chocolate.

Find it online: https://marthatasty.com/white-chocolate-popcorn-recipe/