Ingredients
- 12 cups popped mushroom popcorn
- 12 oz white chocolate chips
- 1 - 1 1/2 tablespoons coconut oil
- 30 g freeze dried strawberry powder
Method
- Pop your popcorn and set it aside in a large bowl.
- In a microwave safe bowl, add the white chocolate chips and coconut oil. Microwave in 30 second increments, stirring until you have a smooth mixture. It should only take 60-90 seconds to melt.
- Stir in the freeze-dried strawberry powder (or crushed) until it's evenly incorporated.
- Pour the strawberries and cream mixture over your popcorn. Toss until every piece is coated.
- Spread the popcorn out on a lined or greased baking sheet to cool.
- Once cooled, serve immediately or store in an airtight container in a cool place.
Nutrition
Notes
Need to speed up cooling? Try placing the cookie sheet of coated popcorn in the refrigerator or freezer. This will help set the chocolate even quicker.
If you live in a warmer climate or keep your house temperature warmer than about 72F, I recommend using a lower amount of coconut oil (1 tablespoon).