Updated: 12/14/2013 1:43 PM
Created: 12/12/2013 4:59 PM WNYT.com
By: WNYT Staff
Gingerbread Popcorn from Elizabeth Barbone of Gluten Free Baking
10 cups popped popcorn (air or oil popped. No salt.)
8 ounces white chocolate or white candy coating, melted*
8 ounces milk chocolate or milk candy coating, melted*
2 teaspoons ground ginger
2 teaspoons ground cinnamon
8 gingerbread cookies (gluten-free or traditional), crumbled, about 1/2 cup
*Be sure to melt the white and milk chocolate in separate containers.
They melt at slightly different temperatures. To melt chocolate or candy coating: Place chocolate or candy coatings in a microwave-safe bowl (I recommend a glass 2-cup measure.) Heat the chocolate for 30 seconds. Remove the chocolate from the microwave and stir. It might not look like it's melting at first.
That's fine. Stirring removes "hot spots." Repeat, removing the chocolate every 30 seconds from the microwave and stirring, until chocolate is melted.
1. Line rimmed baking sheet with parchment paper. Place popcorn in large bowl.
2. Combine melted white and milk chocolate. Stir. Add ground ginger and cinnamon. Stir to combine.
3. Pour melted spiced chocolate over popcorn. Quickly stir to coat popcorn. Spread mixture onto prepared baking sheet. Sprinkle gingerbread cookies evenly over the top of the pan. Allow to set up for 30 minutes.
4. Break up and place into jars or bags.