CTV Recipes
Search Recipes
White chocolate, raspberry and pistachio popcorn clusters
Ingredients
- 1/2 cup popcorn kernels
- 2 tablespoons extra virgin olive oil
- 1-1/2 cups white chocolate, chopped
- 1 tablespoon freeze dried raspberry powder
- 2 cups pistachios, chopped
Directions
- Line two baking sheets with parchment paper.
- To a large dutch oven or heavy bottomed pot add kernels and olive oil. Turn the heat on to medium-high and cover with the lid. Once you start to hear the kernels begin to pop, grab onto the handles of the pot and shake, shake, shake! Once the popping stops, remove the pot from the heat and add the popcorn to a large mixing bowl.
- In a double boiler (a metal or glass mixing bowl over a saucepan of simmering water) melt the chocolate. Once melted remove the bowl from the saucepan and stir in raspberry powder and pistachio pieces.
- Pour chocolate mixture onto popcorn and mix well. Divide chocolate popcorn onto the prepared baking sheets and refrigerate for 30 minutes. Once chilled, break into clusters and enjoy!
