Shirley’s Minty Popcorn
By Shirley Camp, retired University of Illinois Extension educator
24 cups popped corn
1 pound white almond bark
1/2 to 3/4 cup finely crushed peppermint candy
Melt almond bark in microwave oven. Combine popcorn and peppermint in a large bowl. Pour melted bark over top; toss to coat. Pour onto a wax paper lined baking sheet. When cool, break apart and store in an airtight container.