"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 pound white candy coating 24 C. popped popcorn ¾ C. finely crushed peppermint candy (4 to 6 candy canes)
In a microwave or heavy saucepan, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. When hardened, break apart. Store in an airtight container.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.