Ingredients
Scale
- 5 cups popped corn (about 1/3 cup of kernels)
- ½ cup white chocolate peppermint candy melts
- 1 tablespoon pure vegetable shortening
- ½ cup Andes Peppermint Crunch candies, coarsely chopped
- 1/3 cup jimmies-type sprinkles
Instructions
- In a large bowl, place the popcorn, Andes candies, and sprinkles.
- In a small, microwave safe bowl, heat candy melt in 30 second increments, stirring in between, until fully melted. Stir in shortening until dissolved. Pour over popcorn and stir to coat.
- Popcorn may be stored in an airtight container at room temperature for up to 1 week.
Notes
Recipe adapted from Sprinkles! by Jackie Alpers
- Prep Time: 5 minutes
- Cook Time: 5 minutes