Matcha Candy Cane Popcorn

This recipe for Matcha Candy Cane Popcorn is a different spin on a holiday classic treat. Matcha green tea coated popcorn with a sprinkling of crushed peppermint candy gives this snack a festive feel.

Course Snack

Cuisine American, Asian, Canadian

Prep Time 5

Chilling Time 10

Total Time 15

Servings

Calories 589kcal

Author Michelle

Ingredients

3 C popped popcorn
½ C (85g) white chocolate melted
1 teaspoon matcha
⅛ teaspoon fine sea salt
½ teaspoon coconut oil
2-3 large peppermint candy canes crushed

Instructions

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 matcha, sea salt and ½ teaspoon of coconut oil.
While matcha 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 matcha chocolate to set.
Remove from freezer and use a fork to gently break and separate the kernels into bite-sized pieces.

Nutrition