This yummy Christmas popcorn recipe with white chocolate and cranberry makes a great Christmas recipe for a fun festive movie night with the kids!
It’s day seventeen of the Eats Amazing Advent Calendar and today I have a really yummy Christmas popcorn recipe to share - white chocolate cranberry popcorn. This popcorn was a massive hit with my boys and is the perfect snack for a family Christmas movie night!
Popcorn is so easy to make yourself on the stove top, it really takes only a few minutes and I've found that my children love watching it and squealing with excitement as each kernel pops! If you have a saucepan with a glass lid it's extra fun as you can see the popcorn bouncing around but either way it's a fun little kitchen activity to do with children and there's nothing quite like the taste of freshly popped popcorn.
If you prefer to use the microwave, you can also make it in a brown bag - check out this microwave popcorn tutorial from My Fussy Eater for that method.
We added some yummy festive ingredients to ours - white chocolate, cranberries and coconut, but this is a very adaptable recipe - you can use any chocolate of your choice, and swap in different dried fruits or even sweets so that it is different every time.
Cranberry White Chocolate Christmas Popcorn
Ingredients:
- 1 tsp coconut oil
- 75g popping corn kernels
- 50g dried cranberries
- 150g white chocolate
- 1 heaped tbs desiccated coconut
Method:
Line a small baking tray with grease-proof or baking paper.
Start by popping the popcorn - you'll need a saucepan with a tight fitting lid for this or follow the brown paper bag method I linked to above.
On a medium heat, melt the coconut oil in the saucepan until it is liquid. Measure out the popping corn kernels, add to the pan and shake to coat in the oil.
Cover the pan and leave on the heat until the kernels begin to pop. Once they start popping, keep a sharp eye on them and shake the pan regularly to prevent the popped kernels from burning.
Once the popping stops, remove the pan from the heat. Scoop the popped popcorn onto your prepared baking tray, taking care to remove all unpopped kernels as you do so as they can be a choking hazard.
Sprinkle the dried cranberries over the popcorn, spreading it out as evenly as possible.
Break up the white chocolate and place it in a microwave safe bowl.
Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.
Use a spoon to drizzle the white chocolate all over the popcorn and cranberries, covering it as evenly as possible.
Working quickly, sprinkle the desiccated coconut over the top, again spreading our as evenly as possible.
Place the tray of popcorn in the fridge to set for 15 minutes or so.
Once hardened and set, break up the chocolate covered popcorn into smaller clumps and serve in a large bowl or paper cups (I found the cute festive cups we used in our local pound shop).
Enjoy!
NOTE: This popcorn is best eaten fresh but will also keep for a few days in an airtight container - store in a cool dry place until ready to serve.
If you enjoyed this fun festive recipe, you might like these Christmas treats too:
Or for more delicious and fun food ideas for the festive season, check out the Fun Christmas Food section here on the Eats Amazing blog or pop over and follow my Christmas Pinterest boards for lots more fun ideas from around the web; Christmas, Cute Christmas Food Ideas and Healthy Christmas Food.
As I mentioned above, this post is part of the Eats Amazing Fun Food Advent Calendar. Every day from the beginning of December until Christmas I’m sharing a new festive food idea here on the blog and I’m announcing them over on the new Advent Calendar page too, so do click on the link, bookmark it and don’t forget to pop back tomorrow to see the latest new post!
Grace
Cranberry White Chocolate Christmas Popcorn
Ingredients
- 1 tsp coconut oil
- 75 g popping corn kernels
- 50 g dried cranberries
- 150 g white chocolate
- 1 tbs desiccated coconut
Instructions
- Line a small baking tray with grease-proof or baking paper.
- Start by popping the popcorn – you’ll need a saucepan with a tight fitting lid for this or follow the brown paper bag method I linked to above.
- On a medium heat, melt the coconut oil in the saucepan until it is liquid. Measure out the popping corn kernels, add to the pan and shake to coat in the oil.
- Cover the pan and leave on the heat until the kernels begin to pop. Once they start popping, keep a sharp eye on them and shake the pan regularly to prevent the popped kernels from burning.
- Once the popping stops, remove the pan from the heat. Scoop the popped popcorn onto your prepared baking tray, taking care to remove all unpopped kernels as you do so as they can be a choking hazard.
- Sprinkle the dried cranberries over the popcorn, spreading it out as evenly as possible.
- Break up the white chocolate and place it in a microwave safe bowl.
- Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.
- Use a spoon to drizzle the white chocolate all over the popcorn and cranberries, covering it as evenly as possible.
- Working quickly, sprinkle the desiccated coconut over the top, again spreading our as evenly as possible.
- Place the tray of popcorn in the fridge to set for 15 minutes or so.
- Once hardened and set, break up the chocolate covered popcorn into smaller clumps and serve in a large bowl or paper cups.
Notes
If you enjoyed this recipe, why not save this post to Pinterest so you can easily find it again
Tracey @ mummyshire says
Such a great idea and one were going to try later as we're having a very slouchy, Christmas movie kinda day!
Thanks for the festive ideas - love them!
Xx