Lemon Cookie Crunch Popcorn
Delicious candy coated popcorn with crunchy bits of lemon cookie and bright tart specks of crushed lemon candy! This is a big batch, feel free to cut in half if desired.
Servings Cups
Equipment
- 1 20 qt Steel Mixing Bowl My favorite kitchen tool for popcorn mixes!
Ingredients
- 18 cups popped popcorn
- 10 lemon oreo cookies or 20 thins, approx 5 oz total
- ½ cup lemon heads or lemon drop candies more if desired
- 1 pound almond bark (white chocolate candy coating)
- ½ teaspoon food grade lemon flavoring oil
- kosher salt
Instructions
- Line 2 baking sheets with parchment paper or foil and set aside.
- Place Popcorn in extra large mixing bowl.
- Use a large knife to roughly chop cookies and then add to popcorn bowl.
- Place lemon candies in a high-powered blender or small food processor and process until it's coarse bits (similar to the texture of kosher salt). Set aside.
- Melt almond bark in a glass bowl according to package instructions until smooth.
- Add ¼ teaspoon kosher salt to melted almond bark and lemon oil to taste. I suggest adding ¼ teaspoon oil, stirring, and adding another ¼ teaspoon or more, if desired.
- Pour melted almond bark over popcorn cookie mixture and immediately stir well until popcorn is coated.
- Reserve about 2 tablespoons of your crushed candy mixture and pour the rest on the popcorn and then toss again until incorporated.
- Spread popcorn mixture out onto prepared baking sheets. Leave somehwat in small clumps so the cookies stick to the popcorn. Sprinkle with reserved crush candy. If desired you can blend up more candy to pour on top!
- Sprinkle with a little more salt and then leave until chocolate sets.
- Gently break up popcorn and serve.
Nutrition
Serving: 1cup, Calories: 205kcal, Carbohydrates: 30g, Protein: 2g, Fat: 8g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 31mg, Potassium: 38mg, Fiber: 2g, Sugar: 20g, Vitamin A: 19IU, Calcium: 2mg, Iron: 0.4mg
Calories: 205kcal
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