Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pop popcorn. | 2. 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn. | 3. Make 24 cups of popcorn. | 4. This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe. | 5. Put candy canes into a food processor. | 6. Finely crush. | 7. Melt dipping wafers following the package instructions. | 8. I used the microwave instructions-- very simple& easy. | 9. Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls. | 10. Add melted dipping wafers to popcorn and stir to coat. | 11. A gentle hand is a good idea-- Add crushed candy canes and gently mix. | 12. Spread popcorn mixture onto paper lined cookie sheets. | 13. I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets. | 14. Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces. | 15. Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
popped popcorn	24	cups		-	-	-	-
white chocolate wafer	3	cups	melted	-	-	-	-
candy cane	2/3	cup	crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.