Protected: bananas foster popcorn
Print recipe
| Serves | depends! |
| Prep time | 45 minutes |
| Cook time | 5 minutes |
| Total time | 50 minutes |
| Allergy | Milk |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Dessert, Snack |
Ingredients
- 8 c. air popped popcorn (I use yellow kernels as they hold their shape better)
- 1 c. white chocolate chips
- 1tsp. coconut oil
- 1/4 tsp. gluten free banana extract
- 1/8 tsp. gluten free rum extract
- 2 Tbs. powdered sugar
- 1 Tbs. brown sugar
- 1 Tbs. white sugar
- 1 tsp. cinnamon
Note
Directions
| 1. | In a bowl, mix powdered sugar, brown sugar, white sugar and cinnamon. Set aside. | |
| 2. | In a saucepan, melt coconut oil with white chocolate chips over medium-low heat, stirring constantly. | |
| 3. | Once chocolate is melted, quickly stir in extracts and pour over popcorn (you need to do this quickly or else the chocolate will seize up). | |
| 4. | Mix thoroughly so all popcorn is coated with white chocolate. Sprinkle sugar mix over top and toss to coat evenly. | |
| 5. | Pour onto a parchment paper lined cookie sheet and allow to set (I put mine in the refrigerator for a faster set time). | |
| 6. | Break up the popcorn if it has stuck together during the cooling process and eat! |
