"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
8 oz. White chocolate, chopped 4 c. popped popcorn 4 T. rainbow-colored sprinkles 24 lollipop sticks
Line two 12-cup muffin pans by placing a sheet of plastic wrap over each pan and pushing the plastic down into the cups slightly. Put the chocolate in a heat-proof bowl. Set the bowl over a pan of barely simmering water. Stir occasionally until the chocolate is melted. Remove the bowl from the heat, carefully stir in the popcorn to coat it evenly with the melted chocolate. Working quickly, take large spoonfuls of the coated popcorn and form it into loose balls about the size of a golf ball. Place the balls in the lined cups of the muffin pans and dust with the colored sprinkles. Insert a lollipop stick into each ball and set aside until firm. Wrap in colored plastic wrap and store at room temperature.
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