Jennifer Hong
White Chocolate PopcornÂ
Get:
- One 4-ounce bag of white chocolate – coarsely chopped
- 6 cups popped, lightly salted popcorn with no butter
- 1/4 cup of rainbow sprinkles
- Kosher salt
Put the white chocolate in a heatproof bowl over a pot of simmering water. Do NOT let the bowl touch the water. Stir until chocolate is melted.
Then add the popcorn to a large bowl and spoon the melted white chocolate over it in batches, gently tossing to coat. Sprinkle with 2 tablespoons of sprinkles and a pinch of salt to taste.
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