"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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.
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