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Peppermint Pattie Drizzled Kettle Corn

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Ingredients

  • 1/4 cup vegetable oil
  • 1/2 cup popcorn kernels
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 YORK Snack Size Peppermint Patties (.6 oz. each)
  • 1-1/4 teaspoons water
  • Sprinkles or small decorative candy pieces (optional)

Directions

  1. Heat oil in large saucepan or frying pan over medium heat. Add one popcorn kernel. When that kernel pops, remove from pan and add the remaining popcorn kernels and sugar. Stir quickly to blend and cover with lid.

  2. When the popcorn starts to pop, carefully pick up the pan and shake about every 5 seconds until the popping slows down (about 3 to 4 minutes). Immediately remove from heat; spread on large tray or cookie sheet. Sprinkle with salt; stir occasionally to break up large clumps. Cool completely.

  3. Remove wrappers from peppermint patties. Break into pieces; place in small microwave-safe bowl. Add water. Microwave at MEDIUM (50%) 20 seconds; stir until candy is melted and mixture is smooth. If necessary, microwave at MEDIUM an additional few seconds until mixture is smooth when stirred. Drizzle over popcorn. Immediately press sprinkles or small candies onto drizzle, if desired. Refrigerate several minutes for drizzle to set. Popcorn is best eaten the day it is prepared, but can be stored in airtight bag or container. Makes about 12 cups popcorn.

    NOTE: Popcorn that becomes sticky from humidity can be formed into popcorn balls.