Ingredients

• 5 cups popped popcorn
• 1/2 cup dried sweetened cranberries
• 1/2 cup sliced almonds
• 12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
• 1-2 tablespoons vegetable shortening

Directions

1. Over a baking pan with foil or wax paper; set aside. Place popcorn, cranberries and almonds in a large bowl; set aside.
2. Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions. (If chocolate is not smooth after melting, , stir in 1-2 tablespoons shortening until mixture is smooth and loose enough to coat popcorn.)
3. Pour chocolate mixture over popcorn mixture and stir to coat.
4. Spread onto prepared pan; allow to cool completely.
5. When chocolate is cooled and set, break into chunks for serving.
6. Store in an air-tight container at room temperature.

Variation:

White Chocolate Peppermint Popcorn Crunch:

1. Omit cranberries and almonds.
2. Stir in 1 cup crushed hard candy peppermints after chocolate is melted.

Nutrition Facts

Per 1 cup:
240 calories 
14 g total fat 
9 g saturated fat 
0 mg cholesterol 
25 mg sodium 
30 g carbohydrates 
1 g fiber 
26 g sugar 
4 g protein 
45 mg potassium