1. Pop popcorn. 2. 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn. 3. Make 24 cups of popcorn. 4. This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe. 5. Put candy canes into a food processor. 6. Finely crush. 7. Melt dipping wafers following the package instructions. 8. I used the microwave instructions-- very simple& easy. 9. Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls. 10. Add melted dipping wafers to popcorn and stir to coat. 11. A gentle hand is a good idea-- Add crushed candy canes and gently mix. 12. Spread popcorn mixture onto paper lined cookie sheets. 13. I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets. 14. Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces. 15. Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet). ---------------------------------------------------------------------------
Ingredients
