Someone please take this popcorn from me, I can’t resist it =)! How I love specialty popcorn. This is definitely one of my new favorites. It taste like lemon cream pie, in sweet, crunchy, popcorn form. Basically, it’s literally irresistible.
The method of preparing this popcorn recipe may seem a bit odd. That is due to the way the oils and acidity of the lemon juice and zest react with the white candy melts. I made four different batches, knowing ahead of time what I was getting into. I thought the lemon juice probably would cause the white candy melts to seize up after melting and they did. I wasn’t sure if the lemon zest would do it too, but it did. So, I found the best method was as listed. I coated the popcorn in the plain white candy melts without mixing the lemon juice and zest into the candy melts. Then while the coating over the popcorn was still moist I added the lemon zest so it would stick well, then I let the coating dry a bit before adding the juice so it would kind of create a shell over the popcorn so the lemon juice wouldn’t make it soggy and stale, and just be absorbed into a few pieces of popcorn. Then lastly, I baked it to create a perfect crunch, and again to get rid of the of any stale-like popcorn.
The entire family loved this popcorn! I’m definitely going to be trying it in a lime version too. Enjoy!
Oh and I thought I better mention, I took these photos just before baking the popcorn (because I didn’t decide to bake it until after taking the pictures) so the finished product should look a bit more golden.
Ingredients
- 1/2 cup unpopped popcorn kernals
- 12 oz. white candy melts (such as Wilton)
- 2 1/2 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
Directions
- Pop popcorn in a popcorn popper, according to manufacturer's directions, into a very large bowl. Melt white candy melts in a microwave safe bowl, on 50% power, in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white candy melts over popcorn and toss with a rubber spatula until evenly coated. Sprinkle lemon zest over popcorn and toss until evenly distributed.
- Preheat oven to 275 degrees. Allow coated popcorn to dry at room temperature, about 10-15 minutes, then drizzle lemon juice over popcorn and toss well to evenly coat. Spread popcorn onto a rimmed cookie sheet and bake in preheated oven for 15 - 20 minutes until lightly golden. Allow popcorn to cool completely, store in an airtight container or large ziploc bag (note: this is best enjoyed the day it's made or one day following).
- Recipe Source: Cooking Classy
Chung-Ah | Damn Delicious: This really does look irresistible! If only I could take this to the movie theater! August 17, 2012 at 11:43pm
Cathleen: What a delicious combination! I have only ever had the plain, butter popcorn. I think I need to broaden my horizons ;) August 19, 2012 at 7:33am
swati: yummy popcorn! now all i need is an equally great movie to munch on these popcorns… August 19, 2012 at 9:07am
suzanne anderson: It’s crack to a sugar addict. Completely addictive January 6, 2013 at 10:42am
Jaclyn: Glad you think so =), thanks for your comment! January 6, 2013 at 12:04pm
Julie: Thank you for sharing, going to make this tonight,sound’s delicious :) February 20, 2013 at 1:50pm
Jaclyn: I hope you love it Julie =)! February 20, 2013 at 8:27pm
Julie: Hi Jaclyn
I had to come back and tell you that I got around in making the White Chocolate Lemon Popcorn last weekend,my husband enjoyed it that much he wanted me to make more the same night. We are both hooked on it :) February 27, 2013 at 1:48pm
Jaclyn: Julie – I’m so glad I’ve gotten you hooked =)! That’s great to hear you enjoyed this so much, thanks for coming back to leave a comment! March 1, 2013 at 9:30pm
Eva: Did you salt your popcorn before adding the ingredients? This looks delicious. May 6, 2013 at 8:06pm
Jaclyn: No I didn’t salt it. I don’t think it needs it. Hope you love it! May 6, 2013 at 8:59pm