Ingredients
- 3 bags butter-flavored microwave popcorn popped
- 8 squares of vanilla almond bark
- 3/4 cup dried cranberries
- zest from 1 orange
- 1 1/2 cups slivered almonds
- salt
Servings: tins
Instructions
- Microwave the popcorn according to package directions.
- Pour popcorn into a large bowl or spread it out on cookie sheets lined with wax paper.
- Microwave almond bark according to package directions until melted; immediately pour over the popcorn, stirring to coat as much as possible.
- Immediately stir in cranberries, orange zest and almonds.
- Add an extra dash of salt.
- Cool and store in airtight containers.
Recipe Notes
Note: This is best made fresh, but it will keep for one week.
Recipe Credits:
Juliana Goodwin
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