Caramel Spice Cake Popcorn
  • 8 cups air popped popcorn
  • 1 cup white chocolate chips
  • 1 tsp. shortening
Caramel Drizzle
  • ¼ cup Kraft caramel bits
  • 1 tsp. water
Spice Cake Drizzle
  • ⅓ cup white chocolate chips
  • 1 tsp. shortening
  • 2 tbs. spice cake mix
  1. In a double boiler melt the white chocolate until smooth.
  2. Mix in the shortening (this will thin out the chocolate to help it spread)
  3. In a large bowl combine the chocolate with the air popped popcorn.
  4. Stir in the chocolate until all of the popcorn is evenly coated.
  5. Place the popcorn on a baking sheet and allow the popcorn to cool in the refrigerator.
  6. While the popcorn is setting in the refrigerator start melting the caramel bits with water over the double boiler.
  7. Once the caramel is nice and smooth drizzle it over the chocolate covered popcorn, chill.
  8. In the double boiler again, melt the white chocolate chips with shortening.
  9. Once the chocolate is nice and smooth stir in the spice cake mix, and drizzle over popcorn.
  10. Allow popcorn to chill in refrigerator until firm.
  11. Store in an airtight container and enjoy!
Recipe by A Life in Balance by Barb Hoyer at