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5 from 4 votes

Cinnamon Heart Popcorn Crunch

Course: snacks
Author: Wanda Baker


  • 12 cups popped popcorn
  • 1 1/2 cups white chocolate wafers, chips or chunks
  • 1/2 cup cinnamon hearts


  • If using white chocolate chunks, chop up into smaller 1 inch pieces. Add chocolate to a small glass bowl and place over top a simmering pot (or use double boiler). As the chocolate starts to melt stir constantly until smooth.
  • Pop your popcorn and place in a large bowl. Pour melted chocolate over popcorn, stirring until evenly coated. Sprinkle with crushed candy and toss gently until combined.
  • Spread mixture on a parchment or wax paper lined baking sheet and refrigerate until coating hardens. As it was -12C outside when I made this treat I was able to set it outside for 10 minutes and it set up nicely.
  • Break popcorn up into pieces. Store in an airtight container for up to a week.