Ingredients:

  • 10 cups popped popcorn (about ½ cup unpopped kernels), air-popped or lightly buttered
  • 8 ounces (225g) high-quality white chocolate chips
  • 2 tablespoons (30ml) coconut oil (or vegetable shortening), optional for smoother melting
  • 1/2 cup (50g) freeze-dried strawberries, crushed
  • 1/4 teaspoon (1.25ml) sea salt, flaky preferred

Instructions:

  1. Prepare your popcorn using your preferred method. Remove any unpopped kernels.
  2. Combine white chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
  3. Pour the melted white chocolate over the popped popcorn. Gently fold with a silicone spatula until evenly coated.
  4. Sprinkle the crushed freeze-dried strawberries and sea salt over the popcorn. Fold gently to distribute.
  5. Spread the popcorn mixture in a single layer on the prepared baking sheet.
  6. Allow the popcorn to set at room temperature for about 30-40 minutes, or until the chocolate is firm. Alternatively, chill it in the refrigerator for a quicker set.
  7. Once set, break the popcorn into bite-sized clusters.