We’ve arrived at the last of my 12 Days of Christmas and I have a very special recipe for a wonderful sweet treat that uses a very simple ingredient: popcorn! Popcorn has seen something of a revolution in recent years. It’s transitioned from a snack you have at the cinema while watching a movie to a healthy alternative to crisps which comes in different flavours such as sea salt, coconut caramel and even strawberries and cream! There’s a case to be made for treating yourself to all sorts of savoury flavours of popcorn but sometimes you just can’t beat classic sweet popcorn straight from the bowl!
However if you try my White Chocolate Confetti Popcorn recipe, I guarantee not only will you be coming back for another handful, everyone you make it for will absolutely love it too! Perfect for both edible gifts for friends, family or work colleagues and for a Christmas party snack, this recipe is so easy that you’ll be making it all the time when you want a decadent treat!
I use this popcorn recipe as the topping for my Chocolate Popcorn Cake!
200g white chocolate
80 – 100g sweet popcorn
Rainbow sprinkles
Bourbon biscuits, crushed into a fine powder
*EDIT*: If you can’t find rainbow sprinkles, you can use any sprinkles you have, just aim for a variety of colours so it stands out. If you don’t want to use bourbon biscuits, a dusting of cacao powder and a sprinkle of cacao nibs also works great! Feel free to experiment with different toppings!
Melt the chocolate in a large bowl over a pan of simmering water, stirring until it is just melted. Remove the bowl from the heat and leave to cool down for a few minutes. Add in the popcorn all at once and stir to coat the popcorn well in the chocolate. If there’s still quite a lot of chocolate leftover, you can add more popcorn if necessary.
Transfer the popcorn onto 2 parchment lined baking trays, spreading out the popcorn in one layer. Sprinkle the rainbow sprinkles and bourbon biscuit powder all over the chocolate covered popcorn so that everything has been touched by a sprinkle or biscuit.
If it’s cold enough, then leave the popcorn to set on the side for around an hour, otherwise place it into the fridge for around 30 – 45 minutes. Once set, break up the popcorn into pieces, leaving some clumped together and breaking up some into their individual pieces.
For a party or a buffet, divide up the popcorn into paper cups to dot around the table; to decorate the table, I would cover it with the chocolate gold coins and the sprinkles I used in the popcorn. For an edible gift, divide the popcorn between presentation bags and tie with a coloured ribbon.
As I said at the top of this post, we’ve arrived at the last of my 12 Days of Christmas and it’s been a lot of hard work but thanks must go to all of my taste testers who have had to ‘endure’ more than their fair share of cakes and biscuits in the last 2 months or so! This series has been such great fun to do and put me in the festive mood and I’m ready for Christmas now! By far the most popular post had to be back from Day 3 which was my review of Lidl’s Favorina Spiced Biscuit Spread! But make sure to also read all of the first 11 Days by clicking on the links below!
Day 1: Dairy Milk Caramel Cupcakes
Day 2: Melted Snowman Chocolate Chip Cookies
Day 3: Lidl’s Favorina Spiced Biscuit Spread Review
Day 4: White Chocolate and Cranberry Crunch Biscuits
Day 5: Red Velvet Hazelnut Biscotti
Day 6: Melted Snowman Chocolate Cupcakes
Day 7: Essential Cuisine Turkey Gravy Review
Day 8: Gingerbread Hazelnut Latte Biscotti
Day 11: Chocolate Slabs and Chocolate Bark
Andrew in the Kitchen 
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