In a large microwave-safe bowl, add in the white chocolate and heat in 20 second intervals in the microwave until melted. (Alternatively, you can use a double boiler and melt it that way too).

Once the white chocolate is melted, stir in sea salt and ½ teaspoon of coconut oil.

While white chocolate is warm, add 3 cups of popped popcorn and coat evenly, using a spatula to mix.

Pour the popcorn mixture onto a prepared baking sheet lined with parchment paper or wax paper.

Spread it out and sprinkle crushed candy cane on top of the popcorn mixture.

Chill in the fridge or freezer for 10-15 minutes for the white chocolate to set.

Remove from freezer and use a fork to gently break and separate the kernels into bite-sized pieces.