Chocolate-Mint Popcorn
Originally published as Chocolate-Mint Popcorn in Taste of Home February/March 2014
I wrote a book called “20 New Ways to Enjoy Popcorn.†When I poll friends, they favor this recipe, a delicious treat for after-dinner coffee. Polly Brunning, Thaxton, Virginia
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons butter
- 8 cups popped popcorn
- 1 package junior mints 4 ounces
- Carbohydrate 174.498128125001 g
- Cholesterol 7.62578125327025 mg
- Fat 13.0464703137337 g
- Fiber 32.48 g
- Protein 29.0157484375129 g
- Saturated Fat 3.09875875078133 g
- Serving Size 1 1 serving (228g)
- Sodium 38.3500000087612 mg
- Sugar 142.018128125001 g
- Trans Fat 2.37419156258637 g
- Calories 892 calories
Place popcorn in a large bowl. In a small saucepan, melt mints and butter over medium-low heat; stir until smooth. Pour over popcorn; toss to coat. Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in an airtight container. Yield: 2 quarts.
