White Chocolate Popcorn with Orange Zest, Cranberries, and Pistachios
Need a gluten free and dairy free side dish? White Chocolate Popcorn with Orange Zest, Cranberries, and Pistachios could be a tremendous recipe to try. One portion of this dish contains approximately 6g of protein, 21g of fat, and a total of 367 calories. This recipe serves 10. For 97 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 76 foodies and cooks. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up popcorn, sweetened dried cranberries, pistachios, and a few other things to make it today. This recipe is typical of American cuisine. It is brought to you by Pepper Lynn. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so awesome. Try White Chocolate Bark With Pistachios and Dried Cranberries, White Chocolate Saltine Bark with Candied Pistachios and Dried Cranberries, and Cranberries with Orange Zest and Port for similar recipes.
Servings: 10
Ingredients:
2 tablespoons coconut oil
1 1/2 teaspoons fresh orange zest
1 cup shelled, salted pistachios
10 cups popped popcorn
1 cup dried sweetened cranberries
2 cups white chocolate chips
Equipment:
mixing bowl
microwave
wooden spoon
wax paper
Cooking instruction summary:
Place the popcorn, cranberries, and pistachios in a very large mixing bowl. Set the white chocolate chips in a glass or ceramic container and heat in the microwave in 20 second intervals, stirring in between, until they are completely melted. Stir in the coconut oil and orange zest until smooth.Drizzle the white chocolate over the popcorn mixture, then use a wooden spoon to carefully turn it until it is evenly coated and the pistachios and cranberries are distributed throughout. Spread the popcorn out on a sheet of wax paper to set, then transfer it to an airtight container.
Step by step:
1. Place the popcorn, cranberries, and pistachios in a very large mixing bowl. Set the white chocolate chips in a glass or ceramic container and heat in the microwave in 20 second intervals, stirring in between, until they are completely melted. Stir in the coconut oil and orange zest until smooth.
2. Drizzle the white chocolate over the popcorn mixture, then use a wooden spoon to carefully turn it until it is evenly coated and the pistachios and cranberries are distributed throughout.
3. Spread the popcorn out on a sheet of wax paper to set, then transfer it to an airtight container.
Nutrition Information:
covered percent of daily need
