Candy Cane Popcorn takes just 3 ingredients and about 15 minutes of hands-on time, with a total cost of about $5.71 per batch. It’s sweet, minty, and crunchy, making it an inexpensive homemade gift for neighbors, teachers, or holiday stockings.
Peppermint is one of the flavors that always makes my kitchen feel like Christmas. I love putting this popcorn out during our family movie nights because everyone can grab a handful while we watch a favorite holiday movie together.
Why You’ll Love This Recipe!
- Only 3 ingredients – Popcorn, white chocolate chips, and candy canes.
- Easy homemade gift – Break it into pieces, pack it in cellophane bags, and tie with ribbon for friends and neighbors.
- Inexpensive – One batch costs just $5.71 and doubles easily with no extra work.
- Great for leftover candy canes – A perfect way to use up the ones left on the tree.
I’ve spent many years in the kitchen coming up with new recipes and making desserts for my family. I love taking simple ingredients and turning them into fun treats, especially around the holidays when there are always plenty of people to bake for and share with.
For even more fun candy cane desserts, try making Candy Cane Pie Recipe and Candy Cane Kiss Cookies.
Ingredients
- Popped Popcorn. One standard bag of plain or lightly salted microwave popcorn, or about ⅓ to ½ cup of kernels in an air popper or on the stovetop, gives you about 10 cups.
- White Chocolate Chips. I like Ghirardelli because it melts smoothly and tastes creamy, not waxy, but any good-quality white chocolate chips work. White almond bark or white candy melts work too. They melt easily and set firm, and they’re often cheaper than chips.
- Peppermint Candy Canes. Crush them into small pieces about the size of a pea. Small enough to stick to the popcorn, but not so fine they turn to dust.
Find the complete list of ingredients at the bottom of the page.
How to Make Candy Cane Popcorn
Step 1 – Prepare the popcorn. Pop the popcorn and pick out any unpopped kernels. Spread it over 2 baking sheets lined with parchment paper. Giving it room helps it coat evenly and set in loose clusters instead of one big clump.
Step 2 – Melt the chocolate. Place the white chocolate chips in a microwave-safe bowl. Heat in 20 second increments in the microwave, stirring after heat interval until melted and combined. Stir about half of the crushed candy canes into the melted chocolate and save the rest for the top.
Step 3 – Coat the popcorn. Pour the white chocolate mixture over the popcorn and gently toss with a spatula until the popcorn is evenly coated. Work quickly because the chocolate starts to set as it cools. Scrape from the bottom as you toss. You’re done when most pieces have a thin, glossy coat. Then spread it back into a single layer.
Step 4 – Top with candy canes. Right away, while the chocolate is still wet, sprinkle the remaining crushed candy canes over the popcorn so they stick.
Step 5 – Let it set. Let the popcorn sit at room temperature until the white chocolate is firm and no longer shiny, for 30 minutes (or 10–15 minutes in the fridge if you’re in a hurry; a quick chill is fine, just don’t store it there). Break it into pieces and serve.
Pro Tips
- Lined baking sheets. Line two baking sheets with parchment or wax paper so the popcorn releases easily and cleanup is quick.
- Melt low and slow. Heat the white chocolate in 20-second bursts and stir between each one. White chocolate burns faster than milk chocolate and turns thick and grainy if it overheats.
- Crush candy canes the easy way. Pulse them in a food processor, or seal them in a zip-top bag and tap with a rolling pin. Aim for pea-size pieces with a little peppermint dust mixed in.
Variations
- Chocolate. Use milk or dark chocolate instead of white chocolate. Peppermint and dark chocolate are especially good together.
- Pretzels. Toss in a cup of broken pretzel pieces for extra salty crunch.
- Peanuts. Add a handful of peanuts for a salty, nutty twist.
- Sprinkles. Add red and green sprinkles over the wet chocolate for extra color.
- Chocolate drizzle. Drizzle melted milk chocolate over the popcorn on the baking sheet for a two-tone look.
How to Store Candy Cane Popcorn (and Keep It Crunchy)
Peppermint candy pulls moisture out of the air, so crushed candy canes slowly turn tacky, especially in a warm, steamy kitchen. Here’s how to keep it crunchy:
- Let it set completely before you bag it. Trapped warmth means trapped moisture.
- Seal it airtight in zip-top bags or a container. Sealed bags stay crunchier than open tins.
- Keep it cool and dry, away from the stove and dishwasher.
- Don’t refrigerate it. The fridge softens both the popcorn and the peppermint.
It’s crunchiest in the first 2–3 days and keeps up to 1 week at room temperature. For gifts, make it no more than 1–2 days ahead.
FAQ
Make it 1–2 days ahead and bag it as soon as the chocolate sets. Sealed bags keep it crunchier than open tins.
Popcorn is naturally gluten-free, but check the labels on your white chocolate chips and candy canes. Skip the pretzel variation unless you use gluten-free pretzels.
More Flavored Popcorn Recipes
Make this delicious Candy Cane Popcorn Recipe for a new yearly tradition. It’s going to be great for popcorn lovers. Then leave a comment and let me know if you love it.
Candy Cane Popcorn
Ingredients
- 10 cups Popped Popcorn
- 1 bag White Chocolate Chips 11.5 oz bag
- 9 Peppermint Candy Canes (about ¾ cup crushed)
See how we calculate recipe costs.
Instructions
- Pop approximately 10 cups of popcorn and place it on baking sheets lined with parchment paper. You will likely need 2 baking sheets.
- Place the white chocolate chips in a microwave safe bowl. Heat in 20 second intervals in the microwave, stirring after heat interval until melted and combined. Stir in approximately ½ of the crushed candy canes and save the rest for the top.
- Pour the white chocolate mixture over the popcorn and gently toss with a spatula until the popcorn is evenly coated. Work quickly. The chocolate starts to set as it cools.
- Sprinkle the remaining crushed candy canes on top of the popcorn.
- Let the popcorn sit at room temperature until the white chocolate is firm and no longer shiny, 30 minutes (or 10–15 minutes in the fridge if you're in a hurry). Break it into pieces and serve.
