Easy breezy to make, inexpensive to feed a crowd of any age and a recipe to add to any holiday rotation would be my definition of Christmas Puffcorn aka Christmas Crack.
Of course there are a few Christmas recipes of different varieties floating around which lay claim to the name of Christmas “crack”; however, you get the idea – no one can eat just one handful.
You will need to pry those holiday guests away from the Christmas Puffcorn bowl and be prepared for a barrage of “How do you make that?” questions. I’m not sure Christmas Puffcorn necessarily qualifies as a ‘recipe’ due to its’ ease, but then again, I don’t think the purveyors of the Puffcorn care!
A Word On Puffcorn
Puffcorn is hulless popcorn and is made by many manufacturers. My favorite brand of puffcorn is Chesters (Frito Lays) version with butter.
Alone, the puffcorn is reminiscent of movie popcorn smothered in butter. However, there is also organic puffcorn for those so inclined and regular puffcorn (without butter.)
All work with the recipe, personal preference rules.
This recipe is quite flexible. Just as a chef would salt & pepper to taste; adjust the amount of chocolate to your preference and experiment with salt and sweet flavor combination.
- Cover a baking sheet with parchment or wax paper. I use two baking sheets for one bag of corn as to not to crowd the corn on the baking sheet. Melt the white candy or chocolate in the microwave. Sacrebleu – melting chocolate in the microwave. You bet! For this recipe it works just fine.
- Drizzle melted white candy over the puffcorn. I use a wooden spoon and gently drip the melted chocolate by moving the spoon back and forth and letting the chocolate “gently” fly off the spoon. You aren’t trying to cover the puffcorn, just add enough chocolate to enhance the puffcorn.
- Bring out the decorations! I used patriotic red white and blue stars for the summer version of this recipe. Gently sprinkle and visually judge what looks aesthetically pleasing to you.
- Very important! Put the trays into the refrigerator to set the chocolate on the puffcorn. It only takes about 10 minutes.
- Remove trays from refrigerator and break apart the puffcorn into snackable sizes.
- Store puffcorn in a tightly closed container until serving.
Seven Days Of Christmas Dessert Recipes You Might Enjoy!
Day One: Scrumptious Hello Dolly Bars
Day Two: Original Fantasy Fudge Recipe (not the imitation!)
Day Three: Top 3 Christmas Crack recipes
Day Four: Frozen Hot Chocolate
Day Five: Nanaimo Bars
Day Six: Christmas Puffcorn
Day Seven: DIY Christmas Vegetable Tree