Pump­kin spice finds its way to pop­corn, with choco­late

The Peterborough Examiner - - ARTS & LIFE - CHRIS ROSS THE SAN DIEGO UNION-TRI­BUNE Recipe cour­tesy of the Pop­corn Board; pop­corn.org.

This recipe com­bines pop­corn, white choco­late and pump­kin pie spice for a deca­dent and de­li­cious treat.

White Choco­late Pump­kin Pie Spice Pop­corn Bites

Makes 12 serv­ings

12 cups un­salted, un­but­tered popped pop­corn

3 cups chopped white choco­late or white choco­late chips

1 ta­ble­spoon light olive oil

2 tea­spoons pump­kin pie spice

1/2 cup tof­fee bits

1 tea­spoon flaked sea salt, crushed

Line a large, rimmed bak­ing sheet with parch­ment pa­per or waxed pa­per. Place pop­corn in large mix­ing bowl.

In a mi­crowave-safe bowl, com­bine white choco­late, olive oil and pump­kin pie spice; mi­crowave on medium for one minute at a time, stir­ring af­ter each minute, for 2 to 3 min­utes or un­til mix­ture is melted and smooth.

Pour melted white choco­late mix­ture over pop­corn; add tof­fee bits and toss to com­bine. Im­me­di­ately trans­fer to the pre­pared bak­ing sheet, spread­ing pop­corn to edges of pan. Sprin­kle sea salt over top.

Let cool; re­frig­er­ate for 1 to 2 hours or un­til set.

Break mix­ture into chunks for serv­ing.


White Choco­late Pump­kin Pie Spice Pop­corn Bites

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