White Chocolate Popcorn with Nutella Drizzle Recipe

White Chocolate Popcorn with Nutella Drizzle Recipe
Staff Writer
Amiyrah Martin

Next to butter, chocolate and sprinkles are some of the tastiest popcorn seasonings. As you snuggle up to watch a favorite holiday movie with friends and family, share this popcorn covered in white chocolate and drizzled with Nutella.

8
Servings
5
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 1 bag microwave kettle corn popcorn
  • 1 bar of white chocolate
  • 1 Tablespoon sprinkles
  • 1 Tablespoon peanut butter

Directions

Grease a cookie sheet or cover it with waxed paper and set it aside.

Pop the popcorn in the microwave. Then, place it in a large bowl, making sure to take out any kernels that didn’t pop.

Place the white chocolate and peanut butter in a microwave-safe bowl and microwave it in 15-second increments for up to a minute, stirring each time, until melted. Pour the melted mixture over the popcorn and stir.

Spread the popcorn on the cookie sheet and decorate it with sprinkles. Liberally drizzle Nutella over the popcorn. Let it cool for a few minutes. Break the popcorn into pieces and store in an airtight container.

 

 

Nutritional Facts

Choline, total
1mg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
25mg
2%
Water
1g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.