Real White Chocolate Popcorn
This amazing 3-ingredient white chocolate popcorn is made with actual white chocolate (not candy melts!). It's buttery, crunchy, and has a smattering of sprinkles for extra crunch. Even better, the whole recipe comes together in about 15 minutes of prep.
Ingredients
- 8 ounces good quality white chocolate, finely chopped, divided (226 grams)
- 8 cups air popped popcorn (60 grams)
- Sprinkles, for decoration, optional
Equipment
- Air popper optional
- Double boiler or heatproof bowl
- Cooking thermometer
Instructions
Tempered White Chocolate
- Fill a small pot with about 1-2 inches of water. Bring it to a gentle simmer over medium-low heat.
- Add 6 ounces (170 grams) of the white chocolate to a heatproof bowl. Set the bowl over the pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir the chocolate constantly with a rubber spatula, until it's completely melted and reaches 104-105°F (40-41°C).
- Remove the bowl from the heat, and add the remaining 2 ounces (56 grams) of chopped white chocolate. Stir constantly, checking the temperature every once in a while, until it reaches 86-87°F (30-31°C). Once it hits this temperature, it's ready to use!
White Chocolate Popcorn
- Line a sheet pan with parchment paper. Pour the air popped popcorn into a big bowl, discarding any un-popped kernels.
- Drizzle the tempered white chocolate over the popcorn. Toss, until the popcorn is evenly covered.
- Spread the popcorn into an even layer on the prepared sheet pan. Decorate with sprinkles, if desired. Then, let the popcorn set completely, about 30-60 minutes. Once the popcorn is completely set, use your hands to gently break it apart. Store in an airtight container for up to 2 weeks.
Notes
If you don't temper the chocolate, I promise, it won't set and the corn will end up soggy. So please don't skip this step, tempering chocolate might seem scary but it's so easy!
I typically don't recommend using white chocolate chips, because they have extra additives, and they tend to seize easily. Look for a good quality white chocolate bar with at least 20% cacao butter in the baking aisle. I like Ghirardelli!
Make sure you’re using plain popcorn with no added salt or seasonings. I use air-popped popcorn, but if you don’t have an air popper, you can make it on the stove. Or, use plain microwaved popcorn. About 1/4 cup of popcorn kernels will yield 8 cups.
If you want, you can definitely still use white candy melts instead of chocolate! Just keep in mind, the popcorn will taste more like vanilla than white chocolate.
Serving: 1cup, Calories: 189kcal, Carbohydrates: 24g, Protein: 2.4g, Fat: 10g, Saturated Fat: 5.6g, Cholesterol: 7mg, Sodium: 25mg, Potassium: 26mg, Fiber: 1.2g, Sugar: 18g, Calcium: 56mg
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