I’d always wanted to try making white chocolate coated puffcorn. A few years ago a co-worker brought some into the office and I loved it. It was a great mix of salty and sweet. And since it was so.. puffy.. it seemed like it was maybe lower in calories. Or so I hoped. When I ran across the recipe recently I decided I had to finally make it.I made the coated puffcorn by accident, even though it was on my list of yearly Christmas treats to make. I’d just finished dipping a batch of Oreo truffles in white chocolate and had about a bag of the melted white chocolate leftover. That’s what I needed for the puffcorn, so it was time to try!
I poured the bag of puffcorn into a large bowl and poured the melted chocolate over it. I used a large slotted spoon to stir and stir until the puffcorn was completely coated. I didn’t take time to take pictures, I knew it would harden quickly!
I sampled the finished product and was pleased. It was tasty and fun! And btw, I know it’s not really white chocolate, but I’m going to call it that because calling it “premium white stuff in chip form” is silly. I suppose I could say “white candy coating” but then people might automatically think I mean that almond bark stuff.
White Chocolate Puffcorn
Coat puffcorn with a white coating for a sweet and salty treat!
- 9 ounces Puffcorn, butter flavor
- 3 cups white chocolate chips (I strongly suggest Ghirardelli white chips)
- 1 tablespoon coconut oil (or vegetable oil; I used coconut oil)
Pour puffcorn into a large bowl or roasting pan.
In a smaller glass or metal bowl add white chips and oil. Place chocolate chip bowl on top of a small sauce pan with 1 inch of water. Turn heat to medium and melt until smooth. Or microwave at 30 second intervals, stirring between each, until melted. Mine took 3 30 second intervals to melt smooth.
Pour melted chocolate over puffcorn. Stir well.
Spread coated puffcorn onto 2 cookie sheets and allow to cool and dry.
Break into pieces and store in an airtight container for up to 4 days. (Mine was fine after a week)
Adapted from Nums The Word