This is such a fun recipe.
It's quick to throw together, has that irresistible combination of sweet and salty, with the occasional bit of chocolate thrown in for good measure. How can you go wrong with that?
Now, I will admit that I prefer the Cinnabon Popcorn for overall taste, but this is a great variation that is perfect for barbecues, movie nights, or for packaging up in little cellophane bags to give to friends, as shown here.
Corban and Marissa handed them out to all of their teachers at our home school co-op on the last day, with short hand-written notes attached. A nice yet affordable token of appreciation.....as we had 12 teachers total to thank! (I doubled this recipe to make sure we had enough.....we definitely did!)
Recipe: (adapted slightly from Alaska from Scratch)
2/3 cup popcorn kernels
1 cup pretzel sticks, broken
1 cup M&Ms
1 bag (12 oz) white chocolate chips
1 T. shortening
Sprinkles, if desired
Pop corn kernels as you normally do - either in the microwave in a brown paper bag (if you use this method, you'll need to do it in two batches), on the stove top, or with an air popper (our method).
Put the popped corn in a huge bowl. Add the pretzel sticks.
In a microwave-safe bowl, heat the chocolate chips with the shortening for a minute, then stir. If not completely melted, heat again for 15 second intervals, stirring after each one. When completely smooth, drizzle over the popcorn, stirring to coat evenly. I drizzle a bit, stir, drizzle some more, stir, and so forth to evenly distribute the chocolate.
Add in the M&Ms and sprinkles if desired and stir some more.
Spread on wax-paper lined cookie sheets to dry.
Store in airtight containers.
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