Candy Cane Popcorn Crunch - cooking recipe

Ingredients

24 cups popped popcorn
3 cups white chocolate wafers, melted
2/3 cup finely crushed candy cane

Preparation

Pop popcorn.
1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
Make 24 cups of popcorn.
This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
Put candy canes into a food processor.
Finely crush.
Melt dipping wafers following the package instructions.
I used the microwave instructions-- very simple& easy.
Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
Add melted dipping wafers to popcorn and stir to coat.
A gentle hand is a good idea-- Add crushed candy canes and gently mix.
Spread popcorn mixture onto paper lined cookie sheets.
I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.
Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).