White Chocolate Popcorn Recipe - 3 Ingredient White Chocolate Popcorn (2024)

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We love making fun treats at our house that don’t take a lot of work. This White Chocolate Popcorn is not only festive and delicious but so easy to make!

White Chocolate Popcorn Recipe - 3 Ingredient White Chocolate Popcorn (1)

White Chocolate Popcorn Recipe

We have so much fun baking around here but it has to be simple. From cake mix cookies, to simple cake recipes… life needs to be fun. Make sure to check out more of my favorite easy dessert recipes.

However, it also has to be quick and frugal in our house and this White Chocolate covered Popcorn Recipe is just that. If you love flavored popcorns, try Peanut Butter Popcorn Recipe or Easy Homemade Caramel Popcorn Recipe.

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Ingredients:

You only need 3 easy ingredients to make this white chocolate popcorn!

How to Make White Chocolate Popcorn:

  1. Prepare the popcorn based on the popcorn instructions.
  2. Spread out the popped popcorn in a single layer on a baking sheet.I suggest lining the pan with parchment paper before putting the microwave popcorn on it for super easy clean up. (Make sure to pick out any popcorn kernels.)
  3. Melt the white chocolate chips with the vegetable oil in a microwave safe bowl in the microwave at 30 second intervals until the chips are completely melted and smooth.
  4. Now you have to act quick. Then take a fork or a spoon and drizzle melted white chocolate over the popcorn.
  5. Allow the popcorn to cool so that the white chocolate re-hardens. Then break apart the popcorn and enjoy.

It really is that simple to make this easy white chocolate popcorn recipe.

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How do you melt white chocolate?

You can use a double boiler to melt the chocolate but I find that it’s much easier to melt in the microwave. Make sure that you use a microwave safe bowl and microwave in 30 second intervals so that you don’t accidentally burn the chocolate.

Also, you will need to add oil when melting the white chocolate. I find that white chocolate tends to clump when melting but adding the vegetable oil help the chocolate to be creamy and easier to drizzle onto the cooked popped corn.

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Substitution Ideas:

I prefer white chocolate for this recipe but if you’re not a fan of white chocolate, you can also use milk or dark chocolate chips instead. Either will work great.

Also, you can use melting chocolate or almond bark instead of white chocolate chips. White chocolate chips are generally just more affordable at my local grocery store.

Also, you can use avocado oil or coconut oil instead of vegetable oil. Just make sure that the oil has a high boiling point so that it does not burn in the microwave.

Topping Ideas:

This recipe is so fun and easy to jazz up with some of your favorite toppings to make it work for any event or any occasion. Here are some of our favorite ideas to top this popcorn recipe with.

  • Sprinkles – I love adding in sprinkles to celebrate the holidays.
  • More Chocolate Candy – Mix in some of your favorite chocolate candies. We love topping with M&Ms the best!
  • Nuts – Any type of nuts will add a nice salty crunch to this recipe as well.

You really can not go wrong with the toppings whichever way that you decide.

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How much did this quick treat cost us?

I got my bagged popcorn on sale for $.50 (3 bags) which means one bag cost me $.17. The white chocolate cost me $1 for the bag, so I only used $.50 worth.

My total cost was under $1. Talk about a great treat for the family without spending a ton of money!

This is such a frugal treat and a great snack for a large family or to serve a large crowd. You do not have to worry about spending tons of money.

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How to Store:

Store any leftover popcorn in an air tight container or bag at room temperature for up to 1 week.

However, I find that the popcorn is best fresh. The popcorn will become more chewy as it sits.

Everyone loves White Chocolate Popcorn:

It is the perfect salty sweet treat! You will love this easy recipe.

Sometimes we make it for movie night and it is delicious and so easy! If we are watching a movie I just put the popcorn in a large bowl and it is one of our favorite treats to enjoy.

I think you could melt whitechocolate and make just about anything delicious. 🙂 This popcorn recipe is sure to be a hit!

Let us know how your White chocolate popcorn turns out!

Print this White Chocolate Popcorn Recipe below:

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Review

Pin Print

White Chocolate Popcorn

5 from 7 votes

This White Chocolate Popcorn Recipe is easy to make and everyone loves it! It is the perfect treat for your family to enjoy!

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 6

Cuisine American

Course Dessert

Calories 423

Author Carrie Barnard

Ingredients

  • 10 cups Popped Popcorn (or use 2 (2 oz.) bag of microwave popcorn)
  • 1 bag white chocolate chips (12 oz. bag)
  • 1 tbsp vegetable oil

Instructions

  • Spread out the popped popcorn on a baking sheet.

  • Place the white chocolate chips and vegetable oil in a small microwave safe bowl. Melt by heating in the microwave at 30 second intervals until the chocolate is melted and creamy.

  • Quickly drizzle the chocolate over the popcorn.

  • Allow to cool completely at room temperature. Then break apart and enjoy!

Recipe Notes

You can also top the popcorn with sprinkles or mix in your favorite type of candy after you drizzle the popcorn with the chocolate and before allowing it to cool.

Nutrition Facts

Calories 423kcal, Carbohydrates 44g, Protein 5g, Fat 26g, Saturated Fat 16g, Cholesterol 12mg, Sodium 182mg, Potassium 241mg, Fiber 2g, Sugar 33g, Vitamin A 49IU, Vitamin C 1mg, Calcium 117mg, Iron 1mg

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About the Author

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Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

About Carrie Page
White Chocolate Popcorn Recipe - 3 Ingredient White Chocolate Popcorn (2024)

FAQs

Can you add butter to melted white chocolate? ›

If you have some minor lumps or bumps in your melt, there are a few ingredients you can add that might help: unflavored oil (such as canola), shortening or butter, or milk or cream.

How to make all the popcorn pop? ›

When the first two kernels pop, the oil has reached a temperature high enough to boil the water inside the kernels and pressurize the pop. Adding the rest of the kernels slightly lowers the temperature of the oil, and letting them sit for a minute ensures they all get heated to just below the popping point.

What is the secret to melting white chocolate? ›

Gentle Heat: Keep the chocolate over low heat while adding the fat, or use a double boiler. The gentle heat will help distribute the added fat and smooth the chocolate evenly. Stir Constantly: Continuously stir the mixture to incorporate the added fat evenly and prevent further seizing.

How do you melt chocolate enough to drizzle? ›

3 Easy Ways to Melt Chocolate for Drizzling, Dipping, and...
  1. Microwave. Place chopped chocolate in a microwave-safe bowl. ...
  2. Direct Heat. Place chopped chocolate in a small heavy saucepan over low heat. ...
  3. Double Boiler. Place chopped chocolate in a heatproof bowl set over hot, but not boiling, water.

What can I mix with white chocolate to melt it? ›

A small amount of oil (like vegetable or canola oil) or butter can be added to the white chocolate as it's melting. The oil or butter will help to thin the melting chocolate, creating a perfect consistency for dipping or drizzling. I recommend using 2 teaspoons of oil or butter for every 8 ounces of chocolate.

Why won't my white chocolate melt? ›

Because white chocolate is so finicky, it can easily seize if steam or water gets into the bowl while you're melting the chocolate, or if it overcooks.

What's the difference between white chocolate and bark? ›

In conclusion, white chocolate and almond bark are popular treats with different flavors and textures. White chocolate is made from cocoa butter, sugar, milk solids, and vanilla. In contrast, almond bark is made from sugar or corn syrup, vegetable oil or shortening, almonds or other nuts, and flavorings.

What is the secret ingredient in popcorn? ›

The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.

What is the secret of perfect popcorn popping? ›

Cover but Crack

A good lid is important when making popcorn, but there's a bit of a strategy here. For the best results, and lowest number of un-popped kernels leave the lid open just a hairline amount. It allows any steam or moisture to get out as well, resulting in fluffy kernels.

What makes popcorn pop more? ›

Corn pops best in dry heat produced by air or oil. This type of heat surrounds the kernel and heats it evenly and quickly. Heating the corn too slowly or at temperatures that are too low may not create enough pressure within the kernel for it to pop.

What is the best tool to drizzle chocolate? ›

Whenever we try to drizzle with a fork or brush we get globs instead of drizzle. To quickly and easily drizzle chocolate, all you need is a plastic pastry bag or a zip-top freezer gallon bag.

How to get the perfect drizzle? ›

Your drizzle should start off of the item you are drizzling and extend a bit on either side. It's hard to have an even drizzle if you are worried about coloring in the lines… Just let it flow naturally, the extra drizzle will break off after the chocolate sets, and it'll look perfect! Think Outside the Strawberry!

How do you thicken white chocolate drips? ›

Process to Thicken White Chocolate Ganache

Begin by gently heating the ganache, allowing the chocolate to fully melt before adding any additional chopped chocolate. Stir consistently to avoid scorching. The key is patience; let the ganache cool and thicken naturally, which may take a few hours.

How to color white chocolate without seizing? ›

Add powdered dye as soon as the chocolate starts to melt. You can add oil-based dye after the chocolate melts, as long as you warmed the dye as described above. Liquid dye is less likely to cause seizing if added right away, before the chocolate melts. (This is why there is no need to warm the dye in advance.)

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