12 ounces of white chocolate melting wafers or white chocolate chips
1 tablespoon of coconut oil
1 teaspoon of alcohol-free vanilla extract
1/2 cup of red and green Christmas sprinkles
1/4 cup of red and green chocolate candies
1/2 teaspoon of fine sea salt
Instructions
Start by spreading your popped popcorn out onto a large baking sheet lined with parchment paper. It is very important to sift through the popcorn and remove any unpopped kernels so that no one gets a surprise crunch later on. Arrange the popcorn in a single layer as much as possible so the chocolate can coat everything evenly.
In a microwave safe bowl, combine the white chocolate melting wafers and the coconut oil. Microwave in 30 second intervals, stirring well between each session, until the mixture is completely smooth and glossy. Once melted, stir in the alcohol-free vanilla extract to give the coating a warm, dessert like flavor.
Drizzle the melted white chocolate over the popcorn on the baking sheet. Use a large spatula or two spoons to gently toss the popcorn, ensuring that every piece is lightly coated with the chocolate. Work quickly during this step so the chocolate does not set before you add the decorations.
While the chocolate is still wet, generously shake the red and green sprinkles over the popcorn. Scatter the chocolate candies across the tray and finish with a light dusting of sea salt. The salt helps to balance the sweetness of the white chocolate and brings out the buttery flavor of the corn.
Let the tray sit at room temperature for about 20 to 30 minutes until the chocolate has hardened completely. If you are in a hurry, you can pop the tray in the refrigerator for 10 minutes. Once set, gently break the popcorn apart into clusters and transfer it to a serving bowl or gift bags.
