We love our fancy popcorn around here, and we love mint and chocolate together, so we experimented a bit, and created something that kept us munching all weekend long. It makes a really great St. Patty’s Day treat too!
INGREDIENTS
3/4 cup of unpopped popcorn kernels
1 bag of mint chips (we like the Guittard brand)
1 box of mint Oreos, crushed (but not too finely)
INSTRUCTIONS
Pop the popcorn into a large bowl. Melt the mint chips in a double boiler over the stove OR for thirty seconds at a time in the microwave (sitr after each 30 second interval). Stir the mint chocolate and Oreos into the popcorn, making sure to scrape the bottom since the Oreos like to fall. Let the popcorn completely dry before serving (the process is faster if you lay it out on a cookie sheet).
ENJOY!
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Frequently Asked Questions: Mint Oreo Popcorn
Can I use microwave popcorn?
I would not. The recipe starts with 3/4 cup of plain unpopped kernels because microwave popcorn is already buttered and salted, and that fights the mint chocolate coating. Air-popped or stovetop-popped plain popcorn gives you a neutral base.
How long does it need to dry?
Until the chocolate is set and no longer tacky to the touch, which usually takes 30 to 60 minutes at room temperature. Spreading it in a single layer on a cookie sheet speeds this up considerably compared to leaving it in the mixing bowl, where it will fuse into one solid clump.
What if I cannot find mint chips or mint Oreos?
Mint chips are seasonal in a lot of stores, and mint Oreos come and go too. White chocolate chips melted with a few drops of peppermint extract are the closest substitute for the chips. For the cookies, regular Oreos work — you lose some mint intensity but the texture is identical.
How should I store it?
Once it is completely dry, store it in an airtight container at room temperature and it holds for several days. Do not refrigerate it — the popcorn goes stale and the chocolate can develop a dull bloom. It also bags up nicely for gifts or party favors.
