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White Chocolate and Cranberry Popcorn
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White Chocolate and Cranberry Popcorn

A great way to use up some extra chocolate and enjoy an easy too make indulgent snack.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Candy / Sweets
Cuisine: British
Servings: 100 grams / 14 cups poped corn
Author: Emma


  • 1 tablespoon vegetable oil
  • 60 grams popcorn kernels (1/3 cup)
  • 120 grams white chocolate (3/4 cup if using chips)
  • 50 grams dried cranberries (1/3 cup)


  • Get a large baking sheet cover it with baking parchment and place to one side.
  • Heat your oil in a medium sized pan until it is sizzling, add your popcorn kernels and cover your pan with a lid. Shake the pan lightly over the heat until the popping has almost come to a stop. A few seconds between each pop.
  • Take the pan off the heat and tip your popcorn onto your large baking sheet that has been covered with baking parchment and allow it to cool.
  • Take your white chocolate and if using a bar break it up into small pieces and place it in a bowl, if using chips place them in a bowl and melt. Either in the microwave on a medium power for 10 seconds at a time, or over a small pan of boiling water or in a double boiler.
  • Pour the melted chocolate over the popcorn and mix it until all of the popped corn is fully coated. Spread the corn out to a single layer and allow the chocolate to cool back down and harden again. About 30 minutes should do it, or hasten it along by popping it in the fridge.
  • Once the chocolate is set sprinkle the cranberries in with the corn, give it another quick mix then enjoy. You can store this in an airtight container for up to 5 days. But is best enjoyed fresh.