•8 cups air-popped popcorn
•2 ounces white baking chocolate, chopped
•1 teaspoon butter
•1/3 cup dried cranberries
•1/4 cup chopped walnuts
•3/4 teaspoon salt
•Place popcorn in a large bowl. In a microwave, melt white chocolate and butter; stir until smooth. Pour over popcorn mixture and toss to coat. Add the cranberries, nuts and salt.
• Spread onto waxed paper. Cool until set. Store in an airtight container.
Yield: 2 quarts.
Find this recipe at Taste of Home.
4 ½ stars out of 5