Ingredients
- 6 ounces white baking bark or white chocolate chips
- 1 bag microwave popcorn popped
- Pumpkin pie spice or a combo of nutmeg, allspice, cloves, ginger, and cinnamon
Instructions
- Melt the white candy bark in a microwave-safe bowl. Microwave it for about 45 seconds, stir, and repeat until fully melted.
- Transfer the popped popcorn from the bag to a large mixing bowl, doing your best to avoid pouring unpopped kernels into the bowl*
- Drizzle about 1/3 of the melted candy bark onto the popcorn, stir, and continue drizzling and stirring until the popcorn is evenly coated.
- Line a large cookie sheet with foil and then pour the candied popcorn onto the foil. Spread it out with the spoon/spatula you used to stir it.
- Sprinkle as much or as little pumpkin pie spice on the popcorn as you want!
- Place baking sheet in refrigerator for about 10 minutes to allow the candy bark to fully harden.
- Remove from fridge, break apart, and enjoy with others!
Notes
*When you're moving the popcorn from the bag to the bowl, first, lightly shake the bag of popcorn up and down to help any un-popped kernels fall to the bottom of the bag. Then, using your hands, move the popcorn from the bag to the bowl so you can keep those kernels at the bottom of the bag and avoid transferring them to the bowl.